If you’re new to canning we recommend that you buy yourself a Ball Blue Book.
This
is a great home canning and freezing guide. The books are found near the
canning supplies at your local grocery store or Wal-Mart. If you don’t find one
buy a dozen of quart wide mouth jars, (Ball, Kerr or Mason), inside of the box
is usually an order form and you can send for a book. Any guide is better than
none.
CAUTION: We strongly recommend that you DO NOT use mayonnaise jars.
We
wash 7 jars, lids and bands in hot soapy bleach water. We use 2 capfuls of
bleach at least in the water to sterilize the jars. Rinse jars well
and save your soapy bleach water. It comes in
handy for washing
knives, cutting board and counter.
Set
the pressure cooker up. Be sure the rack is in
the bottom of the cooker and add
water. We add
water to ¼” to ½” above the rack. Next add 2
tablespoons of white
vinegar into the water. This
will keep the outside of the jars clean of any
white lime like buildup that occurs during processing.
We use a 12 quart pressure canner. This canner
will process
7 jars at a time.
Place the lids in a sauce pan and cover with water.
We set
them in the pan 1 up, 1 down, 1 up, 1 down,
and so on. The lids are easier to
get out 1 at a time
this way. Let these pots set for now. We’ll set fire
to
them later. For now it’s on to the chicken.......
We
buy chicken quarters by the 10# bag.
They come pretty cheap. 19 cents to 29
cents
a pound on sale.Trim off extra skin and fat.
Cut through the leg joint so
you have legs and
thighs. Wash the pieces under cool running
water and pack
tightly into jars. Alternate
between legs and thighs for best fit. Leave
a 1”
head space from top of the jar.
Remember the sauce pan with the lids in it.
Now is the time
to set fire to it. Heat the lids
until they just get boiling good then turn the
fire off. While the lids are heating up we
add 1 teaspoon of salt to
each jar of chicken.
NOTE: This chicken is packed raw and does not require water to be added to the jars. The meat makes its’ own juice.
WOW!! Now look at what you did. Pretty
impressive!
Grandma would be proud. I think the lids are ready,
turn off the
fire.
Wipe
the rim of the jar off with your fingers.
We now take a fork and reach into the sauce
pan and pull up
one lid. Take hold of it with
your fingers of your other hand and
place it on
the jar.
Next take a band and screw it onto the jar.
CAUTION: Do not over tighten. Screw the band down just snug.
Once
the band is on, place the jar into the
cooker. Fork out another lid and repeat
the
processes. Remember to wipe the jar rim
off before placing the lid on it.
There, it’s all down hill from here.
Get the cooker lid and put it on.
Ya, Just like that!Place the jiggler on
the jiggler point at 10# (pounds).
This jiggler can be set for 5, 10, or 15 pounds of pressure. Set it on 10.
Turn the fire on high. Follow the manufacturer’s
recommendations for regulating pressure. When
the jiggler jiggles, start
the time. This chicken will
processes for 1 hour and 15 minutes @ 10 pounds
of
pressure.
Well,
it’s been 1 hour and 15 min. Turn off
the fire. Let the cooker sit and cool down,
up to
30 min. is not unusual.
NOTE: Cookers now days have a safety feature that will not allow you to open the cooker when it is under pressure.
Take
care removing the jiggler and lid. The
steam is still very hot. With the lid
removed
let the jars sit for 15 to 20 minutes. They’ll
sizzle and boil for a
bit.
Take a jar lifter or pot holder and lift
the jars out and on
to a dry towel.
Be careful they’re still very hot.
Space
jars as to allow air to move through them.
(Keep jars out of drafty areas.) Let
the jars cool
to room temperature before removing the bands.
Wipe the jars with
a warm soapy dish rag to clean
the out side of chicken residue. We then rinse
the
jars off under cool running water and dry them.
Store your jars in a cool
dry place if you have one.
That’s it!! Take your time and enjoy.
NOTE:
1. When opening any jar, be sure to listen for sound that tells you it was sealed. (Vacuum sealed)
2. If you push
down on a lid and it springs back up (clicks), discard food.
(unless it was just processed, then place the cooled jar in the refrigerator and have it for supper.)
3. Warming the jars before removing the chicken makes life easier.
4. Educate yourself. You and you alone are responsible for safe canning.
Old Homestead Honey, 6714 W 72nd Street, Fremont, MI 49412
(231) 924-8597
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