All I did to "can" this was take boneless skinless chicken breast, cut into chunks/pieces (not that small), stuffed them into jars, leaving at least 1 inch of head space (it will cook over if you make them too full and if the oven is too hot)
Added salt, pepper and dried onions - you season as you desire. Put lids on and into the oven.
250 degrees for 8 hours
Turn off oven and let set for 8 hours.
Wal-lah!
20lbs of chicken gave me 20 pints!
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| 2 jars ready to 'can' |
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| Chicken cooling in oven |
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| My pantry shelf - love the idea of having this chicken in here! |
3 comments:
I did these on two separate days. One way to make it more manageable since I am not Super Mom!
I'm glad it turned out well. I heard of other people doing it this way, but I was always scared to try it, since "they" say the meat never gets to a high enough temp to kill bacteria.
Was it your own chickens or did you buy it bulk somewhere?
Weaver Markets had it on sale for 1.49/lb. Ours are not ready yet.
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