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:
(Excerpt) Read more at associatedcontent.com ...
Why 1 1/2 inches of space?
It used to be that hogs were really fat and the bacteria came from not cooking the pork completely. Todays hogs are raised with low fat and lots of muscle. I have a friend who breeds and raises them.
The all knowing, all hearing, all seeing, rally smart Mzzz Bender says they salted it in barrels just like they did fish (think Lute Fish). The current food nazis drive me nuts to drink...
They would pickle, cure, dry, or confit their meats. Confitting is what you’re probably thinking of with the lard, but it’s more complicated than just sinking a hunk of meat in fat. Look up Michael Rhulman’s book called Charcuterie, it has lots of recipes for preserving meat.
We've kept it a couple of years, and you have to pay close attention to skimming the fats out before you can. Fat goes rancid. You may be able to keep chicken longer than that, but we try to rotate our stock as long as meat is available. Be sure to check your vacuum seal when you open the jar.
Face it Tubey ... you're looking for any excuse to bend your elbow with some vino involved. :^)
I’ve got a whole collection of books about preserving foods, storing food, Amish book on what they use for different illnesses. How to cook on a wood stove, we have two. Found the book Charcuterie on Amazon, it’s one I will be buying thanks for the info on it :)
Pickled pig's feet are available in almost every grocery store in the Deep South. Before the health nazis gained control of everything, there would be a big jar on the counter where you could fish out a pickled foot or snout, another jar for pickled eggs, and of course large, sour dill pickles. You hardly see anything like that anymore.
I’ve eliminated everything in my diet and I still have a allergy so I have come to the sad conclusion that I should give up my Red Wine... but then the allergy does not appear to be life threatening at this time so...
You know, I forgot about pickled pigs feet. Never ate one, sounded pretty awful and look just as bad as it’s sounds...lol And I remember pickled eggs and such, I had completely forgotten about that stuff. Like you said, you just never see that much anymore.
Speaking of such, I got stung 11 times this evening messing around with my hives. I try to remember that there are folks who actually pay good money to be stung by bees for relief of arthritis and other maladies. Doesn't make it hurt any less, but I do lose the desire to take the flyswatter and a can of Raid out back ...
I pickle eggs every other year for my husband. He likes them rather spicy, so I get to use lots of the peppers out of the garden. Always sounded gross to me, but they are actually really good. Putting a few slices on top of a salad gives a nice change of pace from the norm. I also use slices and wedges to top my potato salad for church functions and folks argue over who gets the decorations. LOL
Thanks.
Of interest ping to metmom.
Why would you want to save yard bird?
I’ll have to give it a try. I like spicy and we now have 22 chickens...lol we had chickens once before and decided with the way things are, we’d better get some more. We are going to have lots of eggs. Mind sharing your recipe? You can freep mail me if you like. Although maybe there are others that would like to have it.
I don’t mind sharing the pickled egg recipe, but I’ll have to find it first. :) My recipe drawer and cabinet are a real mess. I even grew some beets this year to give a nice red tint to my vinegar mixture.
Love pickled beets. We have been growing them for the last several years but, I only started pickling them last year...yummmy!!! The color of the water is just beautiful. Never tried dying with it but, I bet you could.
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