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Old 08-21-2012, 04:47 PM
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Default Raw Packed Chicken Question



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The Ball Complete Book of Home Preserving says to add liquid when pressure canning raw chicken and the USDA ( http://nchfp.uga.edu/publications/pu...ions_usda.html) says to not add liquid.

What gives?
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Old 08-21-2012, 05:16 PM
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Well I don't know but I'd put my trust in Ball unless there is a misprint.
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Old 08-21-2012, 05:52 PM
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I DO NOT add any water..a matter of fact I have chicken in the pressure canner as I post this..I have done several pint's and used quart jars for the first time today...I just pack the jar get rid of the air pocket's and put 1 chicken flavored cube per pint jar..2 cube sper quart jar..put the lid on and put into the canner..the chicken makes it's OWN broth..I hope this help's you from someone that know's for a fact that you don't need to add any water to a RAW pack...
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Old 08-21-2012, 05:58 PM
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I pressure canned both boneless chicken and chicken thighs. I put 2 T water in some jars and none in others look same to me. Both made their own juice. Did not put chicken flavoring in will decide how I want to fix it when opened. Some say put tsp salt if desired in with meat, did not do that, will again add when opened.
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Old 08-21-2012, 06:14 PM
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There is enough fat in the chicken so added liquid isn't needed. It's kind of a "Dealers Choice"

I don't add liquid.
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Old 08-21-2012, 06:18 PM
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I add NO liquid to canned breast meat. When I did legs I added a little broth, about a couple tbs.
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Old 08-21-2012, 07:20 PM
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Still have not gotten around to raw pack chicken. Good info to know.
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Old 08-21-2012, 08:10 PM
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Thank you all for your replies. I'm a beginner at canning and it's great learning a new skill.

I'm going to can some breasts tomorrow and I'll probably do some with added water and some without as an experiment.

I've always heard that the Ball book was like the bible for canning, so I was surprised to hear people contradicting it. I wonder why Ball states to add liquid.
Old 08-21-2012, 08:20 PM
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FYI...I watched youtube & learned from there...michigansnowpony will show you step by step the whole process of canning boneless chicken breast..HTH..
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Old 08-21-2012, 09:24 PM
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I'm fairly new to canning too. When I raw pack chicken breasts or beef, I don't add liquid. There is always liquid after the canning process is finished.

This site has good info, but their search engine is terrible.

http://www.freshpreserving.com/home.aspx
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Old 08-21-2012, 10:14 PM
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Thank you for asking this question, and for all the first hand answers! I literally have chicken breasted in the fridge right now to can and was having the same quandary since I haven't done chicken before.
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Old 08-22-2012, 03:58 PM
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Quote:
Originally Posted by Hungry View Post
I'm fairly new to canning too. When I raw pack chicken breasts or beef, I don't add liquid. There is always liquid after the canning process is finished.

This site has good info, but their search engine is terrible.

http://www.freshpreserving.com/home.aspx
Hungry, did you leave the skin on or is that just the lighting?
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Old 08-22-2012, 05:52 PM
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Quote:
Originally Posted by gamgee View Post
Hungry, did you leave the skin on or is that just the lighting?
It must be the lighting. They're store bought, boneless, skinless chicken breasts with nothing added. I put them up November/2011.

Did you can yours yet?
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Old 08-23-2012, 09:12 AM
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Quote:
Originally Posted by Hungry View Post
It must be the lighting. They're store bought, boneless, skinless chicken breasts with nothing added. I put them up November/2011.

Did you can yours yet?
Yesterday, nine pounds/pints.

Five I did with water as per the Ball book and four without. All of the jars sealed.

The four without all made there own juice; only the very top of the chicken is not covered. The water added jars have liquid completely covering the chicken.

Next time I may try adding half the liquid. I like that the chicken is covered with liquid.

Today or tomorrow I'm going to can some hamburger.

Thanks for your help.
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Old 08-23-2012, 09:39 AM
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I never add water to any raw-packed meat, chicken or beef. The meat usually makes enough of its own broth as it cooks in the canner.
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Old 08-23-2012, 09:54 PM
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Thanks to everyone for the info. 7 quarts boneless breast raw packed and canned earlier. No liquid added. 7 quarts are sealed. Success!!!
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Old 08-23-2012, 10:27 PM
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Quote:
Originally Posted by chartx View Post
Thanks to everyone for the info. 7 quarts boneless breast raw packed and canned earlier. No liquid added. 7 quarts are sealed. Success!!!


YAY..Congratulations on your successful accomplishment!
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Old 01-13-2013, 05:27 PM
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Quote:
Originally Posted by Hungry View Post
It must be the lighting. They're store bought, boneless, skinless chicken breasts with nothing added. I put them up November/2011.

Did you can yours yet?
We're going to eat some of the hamburger tonight that I canned this summer.

Hopefully it won't kill us.
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Old 01-14-2013, 06:52 PM
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Quote:
Originally Posted by Mortimer View Post
I never add water to any raw-packed meat, chicken or beef. The meat usually makes enough of its own broth as it cooks in the canner.
Same here ,we put up a nice buck in Dec and "dry packed" it made about 32 qts and some change of the tastiest meat ever.

The chickens will provide more than enough juice /fat to cover
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Old 01-14-2013, 07:11 PM
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when i raw pack chicken i do it two way i put one pickled jalapeno and 1/4 teaspoon salt
no water the other way is with chicken bullion 1/2 teaspoon per pints no water.
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