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#CanningChicken #HomeCanning
In today's video I shared my tips for making your home canned chicken "pretty". You will want this Herbed Chicken on the shelves of your home canned pantry. It looks as good as it tastes.
Chicken (I used breasts), trimmed and cut into 1-2" cubes
Stock or broth
Dried herbs (I used lemon pepper and Herbes de Provence)
Fill hot jars with chicken chunks to 1" headspace. Add stock maintaining 1" headspace. Debubble, wipe rims, center lid and add rings to fingertip tight.
Pressure can pints for 75 minutes and quarts for 90 minutes, adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15
This recipe CANNOT be safely water bath or steam canned.
Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.
This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.
Recommended products I use:
As an Amazon Associate I earn from qualifying purchases. If you purchase through links on this post, I make a small commission at no additional cost to you. All proceeds will be used to support my channel.
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Enjoy!
xo~Carol
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