Virginia I have a question

[Dee]

Will you please look at the pictures in the thread I started about canning chicken and let me know what you think about the quarts?

 

The jars are all sealed and look good but is there too much space in the top to be safe? They were an inch when they went into the canner and like this when they came out. I'm assuming the heat was a little too high.

 

Anyway, I think they're ok but would like your opinion. Thanks!

[Virginia]

Just from my personal experience, I often have chicken, beef, or pork lose some of the water, broth. I find the meat turns a little dark sometimes if it is out of the liquid. I have always just used it, not knowing what I have learned from Violet. My sister also uses it. I have been known to throw away the darkened meat, just for looks sake.

 

Sometimes, veggies lose water, too.

 

I think your chicken looks great-quite a large undertaking.

 

Edited to add; It always amazes me that "greasy" water can be pulled out, and not affect the seal.

[Violet]

I looked at the photo and they look great ! Lots of nice broth in the jars.

[Dee]

Sorry about the mix up on names ladies but thanks so much for the information.

 

I too wonder Virginia how the greasy broth can bubble out and yet the flats seal.

[Virginia]

I did wonder why you asked me, glad Violet approved the pictures.