kimba Posted March 4, 2010 Share Posted March 4, 2010 This is my first time canning chicken. Which gives a better end result (flavor wise) raw packing and processing chicken or cooking the chicken first and the processing. Any help will be appreciated!! Thanks!! Link to comment
WormGuy Posted March 4, 2010 Share Posted March 4, 2010 We like the raw packed. The flavor is so much better to us. John Link to comment
kimba Posted March 5, 2010 Author Share Posted March 5, 2010 Thanks John! My canner only came with the times and pressure for the cooked and I haven't received my Blue book yet. Would you happen to know the time and pressure? Oh - I'm like ..oh I don't know...6 feet above sea level (LOL) - if that matters. Link to comment
PoGo Posted March 5, 2010 Share Posted March 5, 2010 kimba, an excellent on-line canning resource is the National Center For Home Food Preservation, hosted by the University of Georgia, and can be found here: http://www.uga.edu/nchfp/ The NCHFP directions for chicken are here: http://www.uga.edu/nchfp/how/can_05/chicken_rabbit.html I, too, prefer raw pack chicken. Link to comment
FINE Posted March 5, 2010 Share Posted March 5, 2010 I have only done raw pack with breast chunks. I was pleased with the quality. Link to comment
kimba Posted March 5, 2010 Author Share Posted March 5, 2010 Thanks All!!! I plan on doing the chicken tomorrow...wish me luck!! Link to comment
kathy003 Posted March 5, 2010 Share Posted March 5, 2010 Good luck with the chicken!! Link to comment
Violet Posted March 5, 2010 Share Posted March 5, 2010 Kimba, I pack mine raw, but add boiling broth. The flavor is great and the chicken just falls apart. The broth is nice since it gives you some for thickening for gravy, for a chicken pot pie, or for making soup. The times are the same for packing and adding broth as it is for plain raw pack. The Ball Blue book has the info for the pack in hot broth. I highly recommend this method. You can use the link sent to you and it will give you the processing times, etc. Oh, and I use boneless skinless chicken. I prefer the dark meat. White meat is good, too, but I like the dark meat. Link to comment
kimba Posted March 5, 2010 Author Share Posted March 5, 2010 I did it!!! They jars are ping-ing away and the chicken looks good!!! Thanks to you all for your help! I'll admit that at first the rattling and steam scared me a bit. But soon I was ok with it. I will definitely be canning more!! Link to comment
FINE Posted March 6, 2010 Share Posted March 6, 2010 it's addictive!!! Congrats Kimba! Link to comment
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