Skip to comments.How to Can Chicken and Turkey
Posted on 06/30/2011 11:15:13 AM PDT by stillafreemind
Easy Step-by-Step Instructions for Canning Chicken and Turkey
Beginning canners, don't be scared of canning chicken and turkey. It's easy and economical. You can do this. I will take you step by step. Deep breath, here we go.
Sources for fresh chicken:
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Turkey? We’re gonna need a bigger can.
How long will canned chicken last in the jar?
Channeling Trumpster....."You're Fired!"
Maybe you need to learn how to read. “For chicken and turkey pints, my Mirro canner instructions say to process for 75 minutes.”
“Get a clean towel or dishrag and wet it with a bit of vinegar. Ring it out VERY well. Wipe the rims of the jars. Then dry the rim with a clean, dry towel. This is to cut through and remove any grease that may be on them. If your rim has any grease or debris, the lid will not seal properly.”
Hardly SOAKED! I don’t mind if you don’t like the recipe I posted..but when you MISTATE what’s in the article..I mind.
Smoked- Salted and hung in a smoke house for three to six weeks.
Pickled- packed in barrels with vinegar, salt and spices.
Dried- Thinly sliced, salted and placed in the sun to dry. There is also cold drying that was done during the times when it was not quite freezing but very dry. This was not done often in the US as there were not a lot of places where you had these kind of conditions for a couple of weeks.
You also did sometimes did your slaughtering after the weather turned cold and stored your fresh meat in a shed where it froze solid. Probably with freezer burn before spring. :)
Chicken and turkeys were usually just killed and eaten fresh.
I remember going into a closet filled with glass jars from floor to ceiling. They were filled with fruits and vegetables. In the back yard they had a smoke house and I had to investigate it too. I remember hams and sausage, they probably had beef too.
There were chickens running around and when they wanted chicken, they went out and caught one. I remember thinking it was just like Heaven to be there. Oh I forgot they had a water well with a hand pump. I understand what you preppers are trying to create, more power to you.
Thanks for the info :) I never knew they pickled meat. That actually might be pretty good. As for the freezing. I can relate, I have a walk out freezer on my front porch in the winter ;) My grandma use to go out back grab a chicken and wring it’s neck. I’ve heard this is not a good way to do it, unless your an expert at it. If not you’ll only seriously hurt the chicken not kill it. Grandma was an expert at it from my understand.
I have my own well, but when electricity goes out, no water...I was wondering if anyone knows how to install a hand pump to a well that is run on electricity as a back up for loss of power....Mine was out for 3 weeks when the grid went down a couple of years ago...had a kerocene heater but no water, used gas stove for cooking by lighting with a match...
Ping to the Weekly Garden Thread and Cooking Thread. Thanks for posting, stillafreemind. Nice article.
If my dad was alive he could do it for you. He was a waterwell driller and knew all there was to know about it.
You need a firm white fish but it is not that hard to do and the end result is rather tasty.
It isn't practical to do it unless you have a fisherman in the family as fresh fish is so pricey and doing it with frozen is a mistake.
I do it in jars and put up a couple of gallons a year but I prefer smoked for salmon or dried for non-oily fish.
Yeah it is best to locate a chicken rancher and have them show you how to kill a chicken.
Pardon me I had that backwards you freeze the fish before you pickle it.
If you have livestock and no creek or pond, you might consider solar panels for your stock tank. My husband has them for his cows and they work very well.
since you called him a waterwell driller, I have an idea...some of the well diggers might know how to do that...thanks, never thought of that...
~Ping to the FReeper Kitchen Ping List~
I remember my father building a fire to “cold pack”. Jars were done the same, but put into a large covered pot with water. He would keep the fire hot for several hours. It worked, but he only did that occasionally as we also had two pressure canners.
Quarts: process for 90 minutes. When filling, use a canning funnel. Check you processing times for your altitude in elevation because at higher altitudes, you must process at higher pressures. For chicken give 1 1/2 inches of head space.
Garde la Foi, mes amis! Nous nous sommes les sauveurs de la République! Maintenant et Toujours!
(Keep the Faith, my friends! We are the saviors of the Republic! Now and Forever!)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
That’s interesting, I’d never heard of anyone doing that. I’ve canned butter before. One persons website I read says they’ve been doing it for years and sometimes the butter would be several years old before they used it. Then freaked out when I read about a dangerous bacteria you can get from canned butter, or lard. I can’t remember what the bacteria was called but, it wasn’t a good thing. It’s something that hides in fat and is very hard to kill. Can survive without oxygen, and I don’t think it was salmonella, botulism or listeria.
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