StitchinTime
Member
I butchered a couple young roosters and stewed them and deboned them. want to can them with broth but how long do I process them as they are already precooked?
Canning canning chicken
- Thread starter StitchinTime
- Start date
kyrsyan
Has No Life - Lives on TB
Processing time doesn't change. It's the same raw or cooked.
From experience, don't can that. They will end up overcooked. Freeze it instead. My pets wouldn't even touch the meat from the one time I did that. They literally left it in the dish and ate around it.
When you want to can meat, remember that canning time is also cooking time. So cook beforehand only as much as needed, if needed. It will finish cooking in the jar.
From experience, don't can that. They will end up overcooked. Freeze it instead. My pets wouldn't even touch the meat from the one time I did that. They literally left it in the dish and ate around it.
When you want to can meat, remember that canning time is also cooking time. So cook beforehand only as much as needed, if needed. It will finish cooking in the jar.
Chicken Mama
Veteran Member
I agree. Raw pack is a better option.
When butchering old rooster, I cook them till I can pull it or cut it off the bone. Then I put the bones back in the pot and boil longer to get a wonderful broth. My canned chicken is all canned in broth. I use it in chicken soup or chicken and dumplings. I have never had anyone refuse either. Many times there are barely any left overs from a big pot. Hubby uses it in gumbo too
My friend likes raw pack for casseroles because the meat is a little firmer.
My friend likes raw pack for casseroles because the meat is a little firmer.
Same processing time, raw or precooked (hot pack).
Old birds/roosters - I use wide mouth quart jars, skin the tough, rank things, chop them up raw with the bones into chunks that will fit in the jars and process the required time.
The meat comes out nice and tender with nice broth.
Link:
Old birds/roosters - I use wide mouth quart jars, skin the tough, rank things, chop them up raw with the bones into chunks that will fit in the jars and process the required time.
The meat comes out nice and tender with nice broth.
Link:
h_oder
Veteran Member
Made some broth for canning this week using oven roasted thighs/legs. Didn't want to waste the meat, so decided to can it. First time canning meat. Decided to do pints since I'm not feeding a huge family. Used some of the broth. I'll have to try it on my own first time out, just to see what its like - have some picky eaters so will need to figure out best use.
75 minutes for pints and 90 minutes for quarts. Cooked or raw have the same processing time.
And that's why you want to *barely* cook it before canning! When i can stew, I pull out enough for supper when the meat cubes are just barely hot in the center (120 degrees or so)... leave it simmering until tender. The rest gets canned at that stage. If you have some fully cooked, you CAN can it... it will be perfectly edible... but it won't be optimium texture.
Summerthyme
That is exactly how I do mine. My recipe will give me seven quarts to can and enough stew left for a couple meals. I get mine fairly warm, not boiling, fill my jars and finish simmering what's left in the pot for supper.
I, too, have canned chicken...especially when leg quarters were cheap, as in 39 cents/lb. I cooked them in water in the water canner porcelain pot. I removed the skin and canned separately to use for dog food. I removed the bones, canned the meat. Then, I boiled the bones and canned the broth separately for use in soups, etc. I've always been pleased, using the meat for chicken pot pie, etc.
Sandcastle76
Senior Member
I do mine the same way that Nich1 does, except I take the skin off before hand .. use one or two “skins“ along with the bones, cooked down a little, take out the “ cooked “skins“, then add chopped onions, celery and seasoning to make my broth. Use the meat for chicken n dumplings and casseroles. Broth for is for soups and cornbread dressing.
Sandcastle76
Senior Member
I also can ground beef, but I cook it a little longer so I can drain off the fat. Then can it and I use that for tacos, casseroles, stuffed bell peppers and queso w/ meat.