First of all, if you have questions about canning, a great resource is the USU Extension Service. They can answer all your canning questions. Also, the most important canning book you can get, is the Blue Ball Book of Preserving. This book has instructions as well as recipes for canning.
Laurie shared with us how to can using the pressure canner. This is a special pressure cooker used just for canning. She taught us how to can chicken & meat. It is actually quite easy & tastes great. It is quick & easy to use in cooking your meals as well. Canned meat has a 2 yr shelf life.
Some ways you can use canned meats:
Tacos, Enchiladas, BBQ sandwiches, Casseroles, Salads, Chili, & Soups
Instructions for canning Chicken or beef:
- Cut up beef or chicken into chuncks or strips
- Place into a clean pint or quart size canning jar leaving a 1" head space
- Add salt- 1/2 tsp for pint, 1 tsp for quart
- Heat lids to just before boiling to ensure a tight seal
- Fill pressure canner to the first line, with water (approx 2 qts)
- Place jars into canner. Do not allow jars to touch sides or each other.
- Put lid on canner & turn heat onto high. When the weighted guage begins to "dance" steadily, begin the processing time.
Processing chicken in a weighted canner:
Pints: 75 Minutes @ 15 lbs pressure (all the weight)
Quarts: 90 minutes @ 15 lbs pressure
Processing Beef in a weighted canner:
Both pints & Quarts -90 minutes @ 15 lbs pressure
Great recipe from Laurie using canned chicken-
Pasta Chicken Fruit Salad
1 box cooked pasta, drained & cooled
1 pint jar cooked chicken, shredded
1 can mandarin oranges, drained
1 can pineapple tidbits, drained (reserve
juice)grapes, sliced in half if large
1/2-1 c. toasted chopped almonds
2-3 stalks celery, diced
2-3 stalks green onions, sliced
1 bottle Kraft Coleslaw dressing (to "rinse" your bottle for additional dressing use the pineapple juice.
Mix & enjoy.
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