Sunday, November 9, 2008

Almost Done!

Be careful.  Everything is very hot.  Use your jar tongs to remove the jars from the canner.  Put them on a cooling rack with a little space between each jar.  

These jars are right out of the canner.  It might be impossible to see that they're still boiling inside, but they are.  Cool completely overnight.  Check to make sure the lids sealed to the rim of the jar by tapping in the center.  If the sound is hollow and there's a bit of a slight bump, the lid did not seal.  Put it in the fridge and have it for dinner or reprocess it.

If the lid sound tinny and is firm in the middle, the lid sealed and you're good to go.
Remove the rings, wash each jar in hot, soapy water and dry and label with date and what's in the jar.
                        All washed up and ready for the storage room.  

The chicken and other meat you can should be eaten in 1-2 years.  As long as you still have a good seal on it, it'll be fine.  It's just recommended to be eaten in a year or so.

I always smell mine and just check it out before I use it in a dish.  Just to be on the safe side.  I've lost a few jars of hamburger when a seal unsealed.  No big deal, just throw it away.

Good luck!

8 comments:

Jayne said...

thank you so much for those wonderful pictures and directions!

I want to do this.

by the way, you don't put any liquid in with the chicken? just salt and the raw meat?

Maria Hart said...

When placing the jars in the canner, does the bottom layer go on a rack as in a hot-water bath canner? Does the second layer of pints just sit on top of the lids of the first layer? There is really no knocking and shifting? It just seems that there is more potential for jars breaking, unless I am missing something. I have never used a pressure canner... been a little wary of them.

JudiJ said...

Wendi, thanks for posting this!! It will save me emailing you all my questions. And the pics are wonderful - helped clarify all directions. I can even forward this to my oldest daughter and get her started on home storage, too! Can't thank you enough, Judi J.

Debi said...

I'm a visual person, so the pictures with accompanying instructions are perfect. I've been wanting to try canning meat, and with your help I'll be able to! Thanks.

Vikki, Survival Cooking said...

This is a great blog posting, about canning chicken. Next time I find chicken on sale, I'll have to do something about it. Would love to free up our freezer entirely! Thanks. Vikki www.survival-cooking.blogspot.com

Anonymous said...

Thank you! You used my Presto so now it's like I've had a lesson in my own home. Home canned chicken, here I come. Now for a sale.

Doris said...

I finally tried this and it came out great! I used breast meat and cut into chunks. I canned them in Nov. and just tried using the meat this week. My hubby likes to take chicken salad for lunch, so I made that, and it was soooo good! Then I used the broth from the chicken in my rice, and wow that was good too! Can't wait to try doing this on the big propane grill burners...

BerginMania said...

Congratulations Doris!!! I can't wait to hear about your continued adventures in canning.