Raw pack chicken?
lucillle
7 years ago
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lucillle
7 years agoRelated Discussions
Canning venison - raw pack
Comments (5)The added fat is only if you are going to shape it into patties or balls per that part of the directions. Some fat is needed for it to hold its shape and sometimes venison doesn't have much. If sauteing and packing it ground withOUT shaping - see the distinction in the instructions - then it isn't needed although I suppose you could add some for flavoring if you wanted since you be turning right around and removing it once cooked and before jarring it. It is an either/or set of instructions but both are hot pack. Dave PS: personally I'll never raw pack any cut of venison ever again. The hot pack results in a much superior end product in both appearance and flavor so it is the only method we have used for years. This post was edited by digdirt on Tue, Feb 4, 14 at 18:25...See MoreDumb Question, Canning Chicken
Comments (7)If you are RAW packing chicken, you do not need to add any liquid. As the chicken processes, it will make its own. I have over 60 pints of chicken canned. They were all packed raw, following directions from the USDA guide. Absolutely wonderfully easy. I have another 80 pounds coming in. I have canned pre-cooked turkey (as in soup applications) but did not care for the over cooked texture of it. Which could have been my prep of the original soup. The Ball Complete guide and the USDA guide are chock full of great info. These 2 books are more like manuals than picture books. I have also canned beef and pork the same way. (RAW) again super easy, and the texture is great. I have some plain, and some rubbed, I have not canned any meat cooked since the soup. But I know there are people out there that love it. I personally do not....See MorePressure canning raw pack beef
Comments (9)I didn't do them last night since I let DD stay up late to watch a Halloween special and then didn't want to be up til 11PM canning. Took me a little while longer to prep and pack the jars (I'd cut up the meat last night and left in a ziploc bag in the fridge). Prepped 4 jars but then needed another - and I hope I didn't pack them too tight, I didn't have enough for a 6th pint so I opened the first 4 jars, put the lids back in hot water (Ball demo on green beans they said not necessary but some of my lids were older) and kind of pushed down the cubes where I saw a big space (first couple of handfuls were just dropped in) so I could fit a little more in each jar, then wiped rims and put the lids back on. I know this is usually frowned upon, you don't want to pack too tightly, but since Dave said about 1 lb per pint and I got 0.8 lbs (4lbs 1 3/4 oz, including weight of gallon bag, packed into 5 pints with 1" HS) I figured it was OK. If I had had 5 lbs I would have gone for 6 jars. Venting now - since I'm at 997ft I'm doing 10lb weight for 75 minutes. I'll post pix when they're out of the canner so you all can let me know if they were packed correctly. And since I haven't processed anything for this long yet, and my burner cycles, I'm going to stay in the kitchen and keep checking the gauge (as an indicator - it seemed to be accurate, read 10.5-11lbs for 10 lb weight) as well as listening to weight rock. I've got the burner set on 8 so it might take a little while to vent/come to pressure but I don't want to be adjusting it, even with the weight set, since if I turn it too low I'm afraid the burner will cycle and it will drop below 10 psig....See MoreCanning Chicken Soup
Comments (8)I see no one has addressed your question, and it is an important one. The vegetables you use in your soup can't be raw, in the main because all the soup ingredients need to be hot when they are placed in the jars. The safe processing times are calibrated based upon boiling contents. However, you don't need to overcook them either. Boil everything 5 minutes before jarring up and that's sufficient. I think you may be surprised at how well the vegetables hold up. The texture of the chicken will probably be more of an issue. Also, if you think of it, with uncooked vegetables, especially chunks of potato, you risk some absorbtion of the liquid during processing. It wouldn't be fun to pull your jars out of the pressure canner and see they're only 2/3 full of a dense sludge-like mixture. So be sure the mixture has been boiled 5 minutes and then aim for 1/2 solid contents and 1/2 liquid for appropriate density. You should be able to eyeball a half-jar and still come reasonably close to equally distributed contents. If you have a leftover jar of plain or thin stock, that's not a bad thing because it can be used lots of ways. You do have another option, and that's to can plain chicken and broth in one batch and mixed vegetables in another batch. Combine one jar of each for soup. This gives you maximum versatility and you may find this brings you closer to the flavor and texture you prefer. Carol...See Morerandaloulton
7 years agogardengrlz
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7 years agogardengrlz
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7 years agojenswrens
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6 years agojenswrens
6 years ago
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