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To: metmom
When you pressure canned the meat, did you cube it?

No. I simply scraped off any fat I could see and processed the entire boneless skinless chicken breast within the mason jar topped of with 1/4 tsp of salt and water in a pressure cooker for 75 minutes at 10 pounds.

Did you cook it first or did you put it in raw and process it letting it cook that way?

I put the boneless skinless chicken breast RAW into the mason jar as mentioned above and finger snugged down the screw band on the mason jar. The chicken is entirely processed by the pressure cooker canning.

I’ve pressure canned chicken breast but what I do is make chicken stock first and then dice up the meat and add the meat and stock and then pressure can it.

I save the chicken stock liquid in the mason jars AFTER I use the chicken in stews and soup and grilling in a cast iron fry pan. The chicken stock liquid is 'to die for' when microwave nuked and poured over Ramen noodles. This precious liquid stock can also be used as a soup base. :)

I’ve heard that you can just cut up the meat and put it in the jars as is, without water, and pressure can it that way. Is that correct, do you know?

Yes. I've heard this also. You could do it that way, but there is such a small amount of water added that I try to avoid any noticeable spaces at the tops of the mason jars as I process meat in the pressure cooker. The resulting chicken, beef, pork or vegetable stock is too precious and is so usable in almost everything once the mason jar has been re-opened. I shove a clean PLASTIC knife down the side of the mason jars to wiggle out any air spaces before closing the mason jars up for processing.

I mean, no one in their right mind is going to turn down a delicious stock if its right there. Even on mashed potatoes or in gravies its very very good stuff. :)

All information in this reply is a suggestion. I take no responsibility at the actual results.

84 posted on 01/01/2011 5:50:27 PM PST by pyx (Rule#1.The LEFT lies.Rule#2.See Rule#1. IF THE LEFT CONTROLS THE LANGUAGE, IT CONTROLS THE ARGUMENT.)
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To: pyx

Thanks.

I’ll have to try some of these different methods for doing the meat.

I guess it doesn’t matter then if some of the meat is above the liquid in the canning jar then, does it?

I mean, it’s not like it’s going to dry out or anything. Right?


85 posted on 01/01/2011 7:20:09 PM PST by metmom (Welfare was never meant to be a career choice.)
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