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Chicken - Canning

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“This recipe came directly from the Blue Book on Canning by Ball, a well-known canning authority and manufacturer of canning jars. Requires a pressure canner.”
READY IN:
2hrs
YIELD:
1 quart or more
UNITS:
US

Ingredients Nutrition

  • chicken
  • clean jars, for canning with lids

Directions

  1. CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done.
  2. Remove skin and bones.
  3. Pack meat into hot jars, leaving 1-inch head space.
  4. Add 1/2 teaspoon salt per pint or 1 tsp per quart.
  5. Skim fat from broth.
  6. Bring broth to boil.
  7. Pour over chicken, leaving 1-inch head space.
  8. Remove air bubbles.
  9. Adjust caps.
  10. Process pints 1 hour 15 minutes at 10 pounds pressure.
  11. Process quarts at 1 hour 30 minutes at 10 pounds pressure.

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