Raw Packed Chicken Question

[madscotsman26]

Originally Posted by gamgee

We're going to eat some of the hamburger tonight that I canned this summer.

Hopefully it won't kill us.

Can I have all of your preps after Your Gone?


Seriously, I wouldn't put much stock in the Governments experiance with Canning, I never seen anything they canned, Have You? The Ball and Mason Folks have been doing this since after the Civil War, And Thousands of people with Generations of Experiance are who I would bet money on. Mason Company actually sold kits back in the late 1800s that showed you the entire Process. They even Promoted Companies that used their Process and jars as Examples. Planters Peanut Butter was One of them and Borden Condensed milk was another company that jarred Milk until 1900 when they switched to Lead/Tin cans. I'm Not Downing the Govt., But I worked for them for 35 Years and one thing I learned is....They don't know squat about Cooking.

[ounoit2]

I raw pack just about all the meat I can..chicken, pork, burger, bacon, venison..I add anywhere from no-water to 1/4 cup in quarts ..I think it is left to the individual.. JUST REMEMBER..your meat will make some liquid of its own..SO don't overfill your jars by adding liquid cause it will cause your jars to leak during the canning process because your meat is making additional liquid ..this can cause your jars to get grease between the rim and lid increasing the risk of your jars not sealing or comming unseal during storage

[Synical1]

Just one thought/question about specifically canning chicken breasts.
When canning without adding water, are you using fresh breasts with no water or brine injected?
I would assume this would make a significant difference in canning, no?

[gamgee]

Originally Posted by Synical1

Just one thought/question about specifically canning chicken breasts.
When canning without adding water, are you using fresh breasts with no water or brine injected?
I would assume this would make a significant difference in canning, no?

I used chicken breast purchased at a store, fresh not frozen. As far as I know there was no water injected.


The hamburger was fine. We added it to spaghetti sauce and so far so good.

[CatchMeIfYouCan]

I pre-cook all of my meat and add liquid (often with onion, garlic and spices) before pressure canning. I will want some ready-made broth to add to my rice/beans/pasta and meat.

2 cents worth

[America's Patriot]

Originally Posted by mythreesons

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...

How do you stick a whole chicken in a pint jar?

[Low_crawl]

I add a bit of salt and chicken broth instead of water. Had some last week I put up a year ago and it was fine.

All of the juice you see in the jar came from the chicken. Therefore your chicken will be less juicy. A bit of salt and liquid will create a brine and cause the chicken to re-absorb the water until the sodium level is at an equilibrium.

As long as you leave the proper head-space and follow your books directions you can not go wrong. If you have concerns you can always refer to the USDA
http://nchfp.uga.edu/publications/pu...ions_usda.html

[fixesstuff]

Originally Posted by patriot Bob

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.

Ummmm ummmm good! Kickin chicken!!

[NickiTX]

I add a bit of water to my cubed, raw boneless chicken. I figure it's free broth and I like having the meat completely covered with liquid. I'm new to pressure canning and have only done chicken and pork so far. I just opened a jar from my first batch done in December and it tasted great. Two days later and I'm still botulism free.