Canning meats is easy to do and is a great way to preserve the meat. More importantly to me is that it makes it convenient to have meat in a minute from the jar so I don't have to spend the time cooking it at mealtime. The basic procedure is to pack raw meat into jars leaving an inch of headspace. You don't have to add anything else. Just put the lids and rings on and process for 75 mnutes (pints) or 90 minutes (quarts). If you choose you may add spices & salt but I like to can mine without them so I can have a more versitile product when finished.
I can boneless skinless chicken breast with no additional liquid, salt or spice.
I then use it directly from the can to make great chicken salad. Just pour off the broth (maybe save it for rice the next meal) and flake it apart (it's really tender) and add the mayo, relish and whatever else you want in your chicken salad.
I also use the canned chicken to make pizza, quasidillias, salads and even stir fri where I just add it at the last minute (since it's already cooked). I sometimes just stir it in with a little BBQ sause and make a BBQ chicken sandwich.
I was asked if the canned meat was only for chicken salads and cassaroles or if it could be made into something crunchy. Since the meat in the jar will be moist and tender it would need to be further processed to make it crunchy. For me that would defeat the purpose (I'm generally canning for convenience) but if you were canning to preserve and want to make something crunchy from your canned chicken, you can do it. Canned meat can be further processed and even breaded and fried. It wouldn't need to be fried to cook since it is alread fully cooked, but you could bread it and fry it to get the crunch if you chose to do so. Since I am canning for convenience I generally just buy fresh chicken if I'm gonna fry it and save the canned chickens for the casaroles and salads.
. . . but if you were canning to preserve and want to make something crunchy from your canned chicken, you can do it. Canned meat can be further processed and even breaded and fried. It wouldn't need to be fried to cook since it is alread fully cooked, but you could bread it and fry it to get the crunch if you chose to do so. . . .
Nearly all meat has a lot of liquid contained in it so when you cook it down (in the canning process) the liquid (broth) comes out forming it's own juices. The more fat in the meat the more liquid, but even a boneless-sekinless-chicken-breast will have enough broth in it to can. Generally the liquid in the jar is what holds the heat and allows the temperature inside to remain higher than the air outside which is part of the reason the lid seals. Without any liquid the jar would llikely not seal at all.
I'm like Grace, I generally can for convenience and am looking for a meal in a jar more than a treat. Jams & pickles once in a while, but meat and potatos is more the norm for me. Stews, chili, curries, dried beans and all kinds of meats in all kinds of recipes is the real deal for me.
Grace, I put some smoked hog jowl or salt pork in most my canned dry beans and I have been adding chipoltes to some too. A little cornbread or rice and I have a hearty meal. Or I can add them to the pot and make a quick chili using some of my canned tomatoes and canned beef! I'm even experimenting with canning just rice (tough to get the right amount of moisture in it so that it cooks the rice and remains moist but not watery.
I am looking for it all I think; easy meals with a toddler and and elementary child would be key that way I can spend more time with my family. I like also knowing what ingredients are in my meals rather than a box meal. Also I find frozen meals tend to have things my family picks out would like to cut back on that and get more in there stomach for the price I am paying.
Ok will get more chicken soon and try raw pack may need lots of encouragement seems a little scary right now as a beginner.
. . . Pretty much anything you cook in a crock pot would be very close to the taste and consistancy you would get from canning it.