Skip to comments.How to Can Chicken and Turkey
Posted on 06/30/2011 11:15:13 AM PDT by stillafreemind
click here to read article
I can't tell you how much money and time this canned meat has saved us over the years. I'm sure there are many recipes or instructions on how to can chicken..we started using this gals recipes with beef and we've had great success on both.
Hope it helps someone else out there..it sure bailed the wife and I out.
My daughter reads a lot of Jackie Clay for canning, growing, and cooking advice. She writes for Backwoods Home magazine. (Jackie, that is, not my daughter.)
You are a doll for posting this! I can tomatoes, peaches, pickled beets and jam/jelly. I wanted to know how to can meat. Thank you!
Thank you SO much for this article! We’ve been canning stews & chili and wanted to expand our repertoire. Just made jam yesterday so no on to meat!
You sound like us..we were canning everything else..but never meat. Tried the chicken canning first and when we had a steer butchered, we tried canning the beef. We’ve never looked back. It’s such a great thing to have them on the shelves. Losing electricity doesn’t mean losing all the meat now.
Just curious to know how our ancestors canned meat. Or even if they did. Say back in the 1800’s. Did they have pressure cookers back then? Did just just smoke all of their meat? Just make jerky? I have read that some would take a big pot of lard and put cooked meat in the lard before it gets solid. The lard would preserve the meat. Sounds messy to me, but, what do I know...lol
We’ve never tried canning beef stew per say. We have potatoes, carrots and beef canned and just throw them all together in a pot..lol.
Might have to try the stew and chili. Got a recipe for me?
I read somewhere about them using the lard too. If I read it right, as soon as there was a break in the lard or it sank below the meat..it would spoil.
We visited Colonial Williamsburg last week. A visit, I should note, everyone should do once. Meet was frequently stored in a smoke house, smoked and hung. It was very interesting but I did not think to ask about long term storage. I did get a good idea on how to smoke meat.
This was real meat that the people eat. They did not appear to be at all concerned about the heat and people walking in and out of the smoke house. Personally I would have been nervous after 2 hours but the meat had been in there several days already. It smelled just fine, just smokey.
“Losing electricity doesn’t mean losing all the meat...”
You are so right! Our extra freezer went up last Summer while we were on a vacation. Don’t freezers break when you are gone for a few days and it isn’t in the Winter?! Anyways, lost four frozen turkeys, six chickens, steaks, roasts, chicken legs/breasts and frozen packs of blueberries, and fish. I won’t even get into the smell! Took a few weeks of fans, a ton of baking soda to breathe again. Ick!
‘preppers’ is a good keyword for this type of article. I think there is a significant group of FReepers interested in self-reliance type info. I don’t know if they have a ping list or not.
It’s easy. First you call them into the office. Next you give them the spiel about times are tough and there are cutbacks. Then you can them.
(I'm looking for step by step instructions for the Funky Chicken dance. Bear with me.)
For more information:
If you haven’t done it, check your homeowner’s insurance policy to see if all or some of your loss is covered. My policy, with USAA, covers up to $500.00 of loss. Also, when I bought my present freezer, a $200 loss coverage was included with the warranty. Good luck.
I will go looking for this kind of stuff from time to time. Or ancestors didn’t have any kind of refrigeration, so I figure they must have been pretty good at preserving food. You just never know when your going to need this kind of knowledge. All I could remember was burying the meat completely in the lard. Not even sure how long it would keep. Seems like you’d have to have a lot of lard and do you dig the meat out? Or re-heat to get at it? Just sounded messy.
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.
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 :)
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