Food Preservation

Comment by Cari Dawes on June 13, 2011 at 4:02am

Good morning! My name is Cari and i live in South Africa. I am in search of any recipes for food preservation. I do make my own jams and pickels but nothing that contains any meat! Any help welcome!!!

 

Comment by Pat Johnson on June 13, 2011 at 9:34am

I always pack my chicken into cold clean (but not nessessarily sanitized) jars. The process will sterilize everything. You do not need to add liquid. It is ready to eat as soon as it comes out of the canner. Just stick some chicken in a jar and pressure can it for 75 minutes (pints). I know it sounds easy but that's only because it is!

Comment by Pat Johnson on June 13, 2011 at 9:40am

Canning the chicken with added water will give you more of a boiled chicken taste and that is great. However, if you leave out the addition of any liquid you will get a far superior result that is still very moist and tender. Try it without the liquid next time and see if you don't agree.

Comment by Pat Johnson on June 13, 2011 at 9:42am

I didn't see the chicken special on TV Harriet. I don't have cable and don't watch too much TV (too much violence towards chicks & chickens).

Comment by Pat Johnson on June 13, 2011 at 9:44am

Cari....You can can just about any meat but make sure you do it in a presssure canner and not a water bath canner like you use for pickles and jams. There are tons of recipes on the web but generally you just put the meat in a jar and process it for 75 minutes (pints) in a pressure canner.

Comment by Harriet Fasenfest on June 13, 2011 at 9:49am

Pat - if you go to the library I think you might be able to find a copy of this past sunday's n.y. times.  Of course I'm assuming they have libraries where you live. If not, you can google the article.   But really, you have already taken the oath so you need nor more persuasion.

Comment by Pat Johnson on June 13, 2011 at 9:51am

I've been out to the Superganic Farm this morning and picked up some oversized Zuchinni to dehydrate. I saw several posts where some of the other members had dehydrated Zuchinni. I was trying to find them to see what kind of salt & spices were used (and how much) to flavor the chips. Also, were they dehydrated to a crisp or something more leathery?

Comment by Karen Cunningham on June 13, 2011 at 9:53am

Pat (& All):  What do you do to your chicken after you've canned it?  DD love chicken, but she doesn't like it moist or "slimey."  She likes it with a little crunch (dipped in egg, then parmesan and breadcrums, lightly browned in a skillet, then in the oven) or barbecued on the grill.  Can something like that be done with the canned chicken, or is canned just for stuff like chicken salad or in a casserole?  Thanks!

Comment by Cornelia on June 13, 2011 at 9:59am

I know that many of us are loving the banter back and forth here - thanks Pat and Harriet for the chuckles. If there are specific topics that folks would like to learn more about and discuss (like canning meat, pectin-making, etc), may I suggest starting a discussion in this group instead? Each member (unless they've already opted out) gets an email with each comment, and I don't want to overwhelm folks with it. You can always subscribe to comments in each of the discussions as well.

In related news, there is an option to receive daily or weekly digests of activity here on Homegrown, and I'll be putting together a how-to on that soon. Enjoy!

Comment by Pat Johnson on June 13, 2011 at 10:08am

OK Cornelia, you're right and I will try to put subjects line meat canning into a seperate discussion. Karen, look under the new discussion "Cannning Meat" for the answer to your quiestion.

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