Xerocles
Loving the herd life
It's been suggested that I learn to can food. If I get a handle on my rabbit program, or I get lucky and have a successful garden, at some point I'm gonna have more food than I can use, and my freezer has only so much space.
Presently, I don't have that delimma, but I don't want to wait until "that time" to figure out what I'm doing.
I have a pressure cooker (Mirro) that holds 7 quart jars, (inherited the pot but not the knowledge). It is in "like new" condition, good gasket, inside rack, jar lifter, jiggler weight, funnel for filling, and a butt-load of Ball jars. Have lids. Got to buy new rings, cause the ones here are so rusted even though they never touch any food....they're just so rusty, no.
I have used hours studying the internet about canning. I have read the "Ball Blue Book" canning guide. I think I have a basic understanding of safe canning.
I'm ready for my first "trial run". And already I have run into a problem. I make a "pulled chicken" BBQ. I love it! Crockpot chicken overnight, shed it off the bone, dump my favorite bbq sauce on it, and mix. Up to now, I follow that with "freeze". (I make 10 lbs at a time). So I thought, this is a prime candidate for learning to can. Before an overstock of things are facing me.
Problem? Every recipe I find for any "meat canning", even shredded chicken, says fill the jar with broth or water. NO, NO, NO! I'd rather not can, than open a jar of watery bbq chicken.
If I fill the jar to within 1 inch head space with the bbq chicken (packing it well, so no air spaces) do I "HAVE" to add any liquid?
Presently, I don't have that delimma, but I don't want to wait until "that time" to figure out what I'm doing.
I have a pressure cooker (Mirro) that holds 7 quart jars, (inherited the pot but not the knowledge). It is in "like new" condition, good gasket, inside rack, jar lifter, jiggler weight, funnel for filling, and a butt-load of Ball jars. Have lids. Got to buy new rings, cause the ones here are so rusted even though they never touch any food....they're just so rusty, no.
I have used hours studying the internet about canning. I have read the "Ball Blue Book" canning guide. I think I have a basic understanding of safe canning.
I'm ready for my first "trial run". And already I have run into a problem. I make a "pulled chicken" BBQ. I love it! Crockpot chicken overnight, shed it off the bone, dump my favorite bbq sauce on it, and mix. Up to now, I follow that with "freeze". (I make 10 lbs at a time). So I thought, this is a prime candidate for learning to can. Before an overstock of things are facing me.
Problem? Every recipe I find for any "meat canning", even shredded chicken, says fill the jar with broth or water. NO, NO, NO! I'd rather not can, than open a jar of watery bbq chicken.
If I fill the jar to within 1 inch head space with the bbq chicken (packing it well, so no air spaces) do I "HAVE" to add any liquid?