Canning Chicken, Beef, Etc.

[Genoa]

I'd like to can some cooked meats and poultry, probably beginning with chicken. I'd like to do it over a two-day period. On the first day, I would cook the chicken (or beef chunks) in water or stock, then drain the liquid into another pan. I would refrigerate the stock and remove the fat from the top the next day. Meanwhile, I would cut up the the cooked chicken (or beef or pork) and refrigerate overnight.

 

Here's my question: The next day could I put the cold chicken (or beef) chunks from the refrigerator in the jars without reheating it and then pour the stock, which I would have reheated to boiling, over the chunks for canning? Or do I have to heat up the chicken (or beef) chunks, as well?

[HSmom]

I believe it all needs to be hot.

[Genoa]

Thanks, HS Mom, that's what I needed to know. I guess I can just reheat it in the stock, then strain again and bring the stock to boiling while I put the heated chicken (or beef) in the canning jars.

[MomM]

I bring mine back to a boil before I add it to the hot jars. I canned 5 qts and 1 pint of chicken a la king yesterday. 1 qt didn't seal, so we ate that tonight for dinner. It was good. I used the recipe from the Ball Blue Book.

[westbrook]

to keep things from breaking/cracking, it is best to have everything at the same temperature.

[Darlene]

Hot Hot Hot.

[Cat]