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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This recipe came directly from the Blue Book on Canning by Ball, a well-known canning authority and manufacturer of canning jars. Requires a pressure canner. Ingredients:
chicken |
clean jars, for canning with lids |
Directions:
1. CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done.
2. Remove skin and bones.
3. Pack meat into hot jars, leaving 1-inch head space.
4. Add 1/2 teaspoon salt per pint or 1 tsp per quart.
5. Skim fat from broth.
6. Bring broth to boil.
7. Pour over chicken, leaving 1-inch head space.
8. Remove air bubbles.
9. Adjust caps.
10. Process pints 1 hour 15 minutes at 10 pounds pressure.
11. Process quarts at 1 hour 30 minutes at 10 pounds pressure.
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