Thursday, April 18, 2013

Canning Chicken

 I have canned a nice variety of food but over the years but canning meat is something I haven't done very often and then only in soups or broth. 
When one of our local grocery stores ran an ad, chicken leg quarters at 50-cents a pound, I decided now was a good time to try my hand at canning meat.
After a quick internet search I learned how to d-bone a chicken leg quarter. How did I ever live without You Tube?
Here is what 20-pounds of boneless chicken leg quarters looks like.
 All the bones and skin will be turned into broth.
 My canning book states....do not add water to the meat.
 I have never canned without adding water to my jars and was amazed at how much liquid the chicken made.
My 20-pounds of boneless meat filled 5-quart size jars; one jar didn't fill up completely. We spent $10 on the chicken which comes out to $2 per jar; plus I will have numerous jars of broth as well. I so love a good bargain.

5 comments:

Pat aka Posh said...

Looks yummy Patty

Rachel E. said...

Awesome. I've been meaning to can some ground beef and some more broth. I guess this is a good motivator.

Angi Schneider said...

wow! I've wanted to can some chicken for a while. We've canned venison several times and I don't add water to that either. It looks terrible in the jars but it tastes great.

Packrat said...

The new header picture of Elizabeth is so cute! Did you pressure can? I've always been scared to can meat. I just freeze it.

Packrat said...

Sorry, left before I said, "good for you for trying this." The chicken looks great.

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