This is one pound of boneless, skinless chicken breast, cut into strips and jammed into a pint jar.
Doesn't look pretty, does it?
But, hey....I tell you, it tastes SO good!
this is what you have.
Fully cooked chicken. Ready to eat.
Ready for chicken salad, tacquitos, or burritos...
This blog has a great step-by-step tutorial on canning chicken.
Guess what? I just canned some beef ~ stay tuned!
Our stake just had a class on canning meats and butter. I am going to link your post to my ward blog. www.daisymountainward.blogspot.com
ReplyDeleteThanks,
Sandra
Frieda, this looks marvelous! Someday I am going to take the big step and get a presser cooker and get going and then I will turn to you for help! Joni
ReplyDeleteThanks, Sandra! What a great idea: to have a ward blog ~
ReplyDeleteJoni, I do hope someday that you will get a pressure canner. See if you know someone who will let you borrow one...it's SO worth it!
My mother canned chicken and beef all the time when I was growing up. I don't have a pressure canner but it's looking like I might be ready to take the plunge, especially since we're planting a bigger garden this year.
ReplyDeleteMags, now is a good time as any to take the plunge! I remember canned string beans the most...
ReplyDeleteSo many people do this yet I can't get over my fear. I don't like the taste of pre-cooked meat that you reuse. So help me out here, is this chicken mushy at all? Is it better than the canned chicken at the store? Does it taste like meat that has been pre-cooked? I so wish I wasn't so scared to give it a try.
ReplyDeleteNorah, It is not mushy to me at all. The chicken pieces are quite large and don't soak up all the broth. I drain the bottle and then flake up the meat. My mom has told me that this bottled chicken is superior to the canned chicken at Costco (which I haven't tried). I don't use any salt in canning my chicken, so it is ready to use in any dish I want.
ReplyDeleteFrieda, I've said this before- I'm just so impressed with your canning! Thanks for putting this up. Love that you can use pint size jars.
ReplyDeleteHow long is the shelf life?
ReplyDeleteVon, that is a GREAT question. If kept in a dark, cool place, it is 3 years. I bottled 40 pounds last year and have gone through about half for my family of four. When I found out that canned tuna has a shelf life of 2 years, I started looking at other alternatives ~
ReplyDeleteSource: http://www.byub.org/livingessentials
Hi Frieda. I have a pressure cooker (not a pressure canner). Do you think it can be done the same way? Thanks! By the way, I am linking this to my blog - if that's ok with you!!!
ReplyDeleteJuliana, A pressure cooker can NOT be used in the same way, unfortunately. You are more than welcome to link this to your blog...thank you so much for asking!
ReplyDelete