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Posts Tagged ‘canning how-to’

A few weeks ago our local grocery store had chicken breasts on sale for 99 cents a pound. I bought several packages and stuck them in the freezer. I also had a couple of whole chickens taking up space, so I decided this week to can chicken.

I let the chicken thaw in the refrigerator and then cooked it, picked it off the bone, and reserved the stock in gallon jars.

20150813_100316The next day I removed the fat from the chilled stock and canned half of it. I heated about 2/3 of the chicken in part of the reserved stock and added carrots, onions and celery to the other 1/3 chicken and stock for soup. I also added salt and pepper to taste and a couple of bay leaves for the soup.

20150813_101450While this was cooking, I took the chicken bones, scraps of carrots, onions, celery, along with some garlic and bay leaves and placed them in my crockpot for making chicken broth.

20150813_101503

(I let this cook for about 24 hours, then strained and refrigerated to let the fat come to the top.)

Once the plain chicken was hot, I filled hot jars, wiped the rims with a vinegar-dampened paper towel, then sealed.

20150813_114318By that time the veggies were soft in the soup, and I filled jars with soup.

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Together I had 7 quarts – a full “turn”. I pressured these at 11 lbs (for our altitude) and cooked 90 minutes (the correct time for meats).

These will go a long way this winter!

20150813_151027If you have any questions on canning chicken feel free to comment or e-mail me.

 

 

 

 

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I’m finally getting around to sharing my recipe for chili with meat. It’s a busy time of year and every nook and cranny of time filled in with stuff to do, but this recipe is definitely worth doing!

First let me say that every canning recipe I share has been cross referenced with trusted canning authorities books and university websites. Follow the directions and they’ll be safe.

My favorite “go-to” books are the trusted “Ball Blue Books” and this book, which is where I found the basic chili recipe.

20150726_214442I often say that “a recipe is merely a suggestion” but when it comes to canning, I’m much more careful.

The chili recipe in the book says to brown your ground beef in the stockpot where you’re going to cook the chili and then drain the grease off, but I brown my meat separately. So – start with 5 lb ground beef (chuck or round – or even turkey) and cook thoroughly.

20150723_113916 When the meat is done, drain the grease off.

20150723_152835 (I doubled the recipe and browned about 10 lb of ground chuck.)

While the meat is cooking begin to cook onions, celery, garlic, sweet peppers, and jalapeno peppers in a small amount of olive oil. The amounts depend on whether you like your chili hot or mild.

Next add either canned tomatoes or fresh peeled tomatoes to pot (approx 2 qts-worth of tomatoes per “recipe”).

Add spices to taste – approx 1/4 cup chili powder, 1 tbsp cumin, 1 tbsp oregano, 1 tbsp salt, cayenne powder or hot pepper flakes. Cook until tomatoes are well done, then add meat.

20150723_152854 The recipe call for cooking 20 minutes, but I simmer mine at least a couple of hours or longer if I have time.

Fill hot jars with chili, leaving 1″ headspace. Wipe rims with a papertowel dampened with white vinegar. Seal and process 90 minutes @11lb pressure (or the correct pressure for your altitude). Follow all basic canning directions for details.

1437965203268 I forgot to take a picture of the final product, but took this picture which included my next project – peaches!

My “double recipe” of chili yielded 13 quarts and 1 pint and a half jar (might have had a full quart if I hadn’t “taste-tested” quite so much! ☺)

This can be used “as-is” or add beans. It is a super-quick and delicious meal anytime you want chili. (It’s extra good with my home-made hot tamales. I’ll add directions for those soon).

If you have questions, please let me know.

 

 

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