It’s also worth taking your time and making doubly sure that everything is scrupulously clean. Related: How To Preserve Beef in Glass Jars If you have a pressure cooker or canner, then follow the instructions to the end of Step 3 then check the manufacturer’s guidance for cooking up the jars and take a look at the processing times from the USDA on home canning meats at different altitudes to check what applies to you. On the other hand, our grandparents usually lived to tell the tale, but it’s ultimately your call. Why? Well, simply because it’s not possible to replicate the temperatures needed to destroy any spores using a regular water bath method. Chicken is a low acid food and we know that canning it in this way carries a risk of botulism. Water Bath or Pressure Canner?įirst, it’s worth noting that many of our ancestors canned chicken without pressure canners, using a crockpot and a rolling boil. Preserving game and surplus meat for the leaner months or for your prepping reserves is a technique that’s well worth getting to grips with. Canning chicken is something our great-grandparents knew all about.
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