Post by Deleted on Jan 24, 2014 20:35:57 GMT -7
Wanted to share this with you while I can...Hope someone, somewhere gets some use from it.
ALWAYS make sure your jars are crack & chip free, the lids have a good seal around them (if using tattlers, make sure they are not dried out or cracked) and that the lids and rings do not have any dents of holes in them. All parts - jars, lids & rings - MUST be sterilized. Place them in clean water and bring water to a rolling boil for 10 minutes. I leave the lids and rings in the water until ready to use, but I drain the jars out and remove them since I use my water bath canner for sterilizing, and will sterilize several sets of jars at a a time. ONLY USE GOOD MEAT!!!
***THE ONLY SAFE METHOD FOR CANNING MEAT IS WITH A PRESSURE CANNER***
This is because the temperature of boiling water dos not get high enough to kill certain bacteria in meats. A pressure canner does. If done properly, at the right pressure for the right amount of time and stored properly, your meat will have a good shelf life...results vary depending on your location, environment and conditions of canning supplies. I do not add salt, but if you want to do so, use ONLY canning and preserving salt, NOT table salt!!! For me using the quart jars on this recipe, the Presto Canner I have calls for (and agrees with the Ball Blue Book) 11# for 90 minutes at 1000'. My place is at 800', so I go with the 1000' rule.
Leg quarters, washed and scrubbed, place in straining bowl to let excess water drain off.
Fresh leg quarter, ready to work up.
Remove all skin and excess fat from leg quarter.
ring around bottom of leg to cut tendons before removing meat.
cut down inside of leg from joint to bottom, carefully cut along side of bone to open meat up and remove from bone in 1 piece.
cut along inside of thigh bone to lay meat open in one piece, cut along hip bone on outside to remove in 1 piece.
meat neatly removed from bones for processing. I use the bones from this to make a strong concentrated stock for future use.
cut all meat into 1" - 2" pieces for easier processing...meat CAN be canned whole and on the bone. I do not unless it is going to be fried.
all cut up meat in strainer bowl to let excess blood drain off while prepping the cook pot.
Normally I use my own stock, but tonight I am sick, so I am cheating...
49 1/2 oz can of All Natural Chicken Broth, 99% fat free, NO MSG, I like Swansons brand.
Swansons 100% natural concentrated chicken broth Flavor Boost, I used all 4 packets for this batch.
1 TBSP rounded of Mrs Dash Table blend, SALT FREE added to liquids in pot.
1 TBSP McCormick Herb Chicken Seasoning added to liquids in pot.
Add chicken to pot and combine well.
Bring to a gentle boil and reduce heat to medium. Cook until just translucent but not quite done.
Place straining bowl over solid bowl and separate chicken from stock...SAVE STOCK!!!
place chicken in jars. pack firmly but not to tightly, ;eave 1" head space.
Top off with reserved chicken stock. I use a chopstick to poke in several places to remove all air bubbles. Leave 1" headspace.
place remaining stock in a jar, let set 5 minutes and using a turkey baster, remove as much floating fat as possible from all jars.
Use a clean damp rag or paper towel to wipe off all rims and threads for a secure & clean seal.
Place jars in pressure canner far enough apart that movement will not make them touch or bounce off one another and burst...
or pack tight enough that jars can be easily removed, but will not jostle around.
Follow directions according to your canner brand & elevation VERY STRICTLY!! NEVER EVER LEAVE UNATTENDED...EVER!!!!
Canning is done, canner is cooled, jars can be removed to a draft free area, placed on a towel & covered with a towel to protect from cooler air.
Canned chicken meat, ready for storage & eating...no need for refridgeration or dehydrating.
Concentrated chicken stock ready to use in soup or stew. VERY tasty!!
ALWAYS make sure your jars are crack & chip free, the lids have a good seal around them (if using tattlers, make sure they are not dried out or cracked) and that the lids and rings do not have any dents of holes in them. All parts - jars, lids & rings - MUST be sterilized. Place them in clean water and bring water to a rolling boil for 10 minutes. I leave the lids and rings in the water until ready to use, but I drain the jars out and remove them since I use my water bath canner for sterilizing, and will sterilize several sets of jars at a a time. ONLY USE GOOD MEAT!!!
***THE ONLY SAFE METHOD FOR CANNING MEAT IS WITH A PRESSURE CANNER***
This is because the temperature of boiling water dos not get high enough to kill certain bacteria in meats. A pressure canner does. If done properly, at the right pressure for the right amount of time and stored properly, your meat will have a good shelf life...results vary depending on your location, environment and conditions of canning supplies. I do not add salt, but if you want to do so, use ONLY canning and preserving salt, NOT table salt!!! For me using the quart jars on this recipe, the Presto Canner I have calls for (and agrees with the Ball Blue Book) 11# for 90 minutes at 1000'. My place is at 800', so I go with the 1000' rule.
Leg quarters, washed and scrubbed, place in straining bowl to let excess water drain off.
Fresh leg quarter, ready to work up.
Remove all skin and excess fat from leg quarter.
ring around bottom of leg to cut tendons before removing meat.
cut down inside of leg from joint to bottom, carefully cut along side of bone to open meat up and remove from bone in 1 piece.
cut along inside of thigh bone to lay meat open in one piece, cut along hip bone on outside to remove in 1 piece.
meat neatly removed from bones for processing. I use the bones from this to make a strong concentrated stock for future use.
cut all meat into 1" - 2" pieces for easier processing...meat CAN be canned whole and on the bone. I do not unless it is going to be fried.
all cut up meat in strainer bowl to let excess blood drain off while prepping the cook pot.
Normally I use my own stock, but tonight I am sick, so I am cheating...
49 1/2 oz can of All Natural Chicken Broth, 99% fat free, NO MSG, I like Swansons brand.
Swansons 100% natural concentrated chicken broth Flavor Boost, I used all 4 packets for this batch.
1 TBSP rounded of Mrs Dash Table blend, SALT FREE added to liquids in pot.
1 TBSP McCormick Herb Chicken Seasoning added to liquids in pot.
Add chicken to pot and combine well.
Bring to a gentle boil and reduce heat to medium. Cook until just translucent but not quite done.
Place straining bowl over solid bowl and separate chicken from stock...SAVE STOCK!!!
place chicken in jars. pack firmly but not to tightly, ;eave 1" head space.
Top off with reserved chicken stock. I use a chopstick to poke in several places to remove all air bubbles. Leave 1" headspace.
place remaining stock in a jar, let set 5 minutes and using a turkey baster, remove as much floating fat as possible from all jars.
Use a clean damp rag or paper towel to wipe off all rims and threads for a secure & clean seal.
Place jars in pressure canner far enough apart that movement will not make them touch or bounce off one another and burst...
or pack tight enough that jars can be easily removed, but will not jostle around.
Follow directions according to your canner brand & elevation VERY STRICTLY!! NEVER EVER LEAVE UNATTENDED...EVER!!!!
Canning is done, canner is cooled, jars can be removed to a draft free area, placed on a towel & covered with a towel to protect from cooler air.
Canned chicken meat, ready for storage & eating...no need for refridgeration or dehydrating.
Concentrated chicken stock ready to use in soup or stew. VERY tasty!!