Having come into yet another case of chickens, Sir Knight and I thought it was high time we tried out our Ives-Way can sealer (a Craigslist find) with pressure canned foods. Although we only had small cans (about the same diameter as a tuna can and slightly taller), we decided to utilize them and can all the chicken we could.
We put all of our chickens into two pots to simmer the day away and develop a nice, rich broth. After removing the chickens from the pots, we lined a colander with clean cheese cloth, put the colander on top of a large stainless steel pitcher and poured the broth through the colander. This step removes all of the little particles and produces a beautiful amber liquid.
|Large stainless steel pitcher|
|Cheesecloth lined colander|
on top of pitcher
|Pouring broth into jars|
|Chickens waiting to be deboned|
|Bowls of chicken|
|Chunks of chicken|
|Adding salt to the chicken|
|Pouring water over the chicken|
|Heating chicken to170 degrees|
|Putting lids on cans|
|Sealing cans of chicken|
|The first layer and part of the second layer|
|A full canner!|
Metal cans are not a particularly economical method of home canning. The cans are somewhat costly, however, the benefits in storage space (cans stack compactly) and ruggedness (an earthquake is less likely to ruin food preserved in cans than in glass jars) can justify the additional expense.
|41 cans of home-canned chicken|
Having canned foods on the shelf is such a comfort. I am excited to add a new twist to our preparedness efforts.