It’s been a busy few day, in between getting ready to publish my first Kindle cookbook and a 101 errands, I decided to can chicken. It isn’t as hard as it sounds. It’s mostly waiting time. It had to be done, however. A few months back I found and awesome deal of boneless, skinless chicken breast.
They’ve been in one of the freezer since. I could feel the freezer coming on. Well, that, and we’ve decided we just have to down size on the freezers. Electricity costs were frightful this summer.
It had to be done and like I said, it’s mostly time. Waiting for the heat to come up to temperature and then the processing time. That’s 90 minutes (7 quarts) and 75 minutes (14 pints), respectively for our 3500-foot elevation. In all, it took me most of of the day. In between watching the gauge, I was able to keep some proofing done. More on that later.
In the meantime, I’m putting up a video from Michigan Snow Pony who has a terrific YouTube video about canning chicken. Enjoy and let me know if you have some questions about how to can.
Best wishes (may it always be three),