| T O P I C R E V I E W |
| Aunt Jenny |
Posted - Aug 04 2007 : 12:00:22 PM
I just love canning. Did these 9 jars of chicken chunks (our homegrown chicken) last night and have more roasting now to can up too...
So handy to have on hand all winter long!!
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| 11 L A T E S T R E P L I E S (Newest First) |
| Shirley |
Posted - Aug 05 2007 : 11:38:24 PM
WOW Jenny
That chicken looks yumeeeee My mom used to can chicken , only she browned it in the skillet a little first. It was so good.
I havent canned meat for along time.
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| Aunt Jenny |
Posted - Aug 05 2007 : 10:13:42 PM
Yep..I think that is what does it. I do notice that if one of my sons, or my brother or Uncle..whoever is bringing me the game meat..has harvested a younger one..not gone for the trophy size it is more tender and not as gamey too. And good field dressing makes an incredible difference. I am glad my family is so picky about doing THAT right.
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| mikesgirl |
Posted - Aug 05 2007 : 9:27:23 PM
Thanks Jenny - I think it would be handy to have for things like tacos where, as you say, there is a lot of spice to cover the gamey flavor. I noticed too, with the wild turkeys that are all over here, that they are good, but alot stronger flavor that I'm used to. Must be what they eat. |
| Aunt Jenny |
Posted - Aug 05 2007 : 6:54:35 PM
Antelope, unfortunatly is more gamey tasting than venison, elk or whatever..but I grew up eating it and like it fine. Not my favorite though. I use it in more seasoned dishes like stews, tacos, spaghetti or like that the most. Venison and Elk (especially elk!!) I like just about any way. With antelope you have to be very very sure to get every speck of fat, membrane or bone out before canning or cooking...that is where the gamey taste is strongest. Makes wonderful jerky!!!
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| Mumof3 |
Posted - Aug 05 2007 : 3:14:36 PM
Yum, Jenny. That is the best looking canned chicken I have ever seen!
Karin
Wherever you go, there you are.
Come visit me at:
www.madrekarin.etsy.com
www.madrekarin.blogspot.com |
| mikesgirl |
Posted - Aug 05 2007 : 2:28:05 PM
Jenny - we were just introduced to antelope when we built in Montana. They are literally everywhere around our cabin. We probably see a 200-300 a day. Our neighbor told us they are best to eat when killed in the spring - unfortunately that does not coincide with their hunting season. We were also told that you either love em or hate em. What has been your experience with antelope for meat? |
| Aunt Jenny |
Posted - Aug 04 2007 : 7:11:11 PM
They were raised only for meat...I have my egg laying "girls" separate..most of them have names and they live their life out..some are 5 years old. I couldn't bring myself to eat them unless it was a real emergency. These guys were only 10 weeks old and big and ugly and meaty. I was NOT attached to them at all.
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| sleepless reader |
Posted - Aug 04 2007 : 5:44:48 PM
Jenny, I agree with you about the home-canned chicken being so good to have around.I usually do a few batches when chicken is on sale, but I've got to learn to slaughter and raise hens just for that. Do you raise ones just for eating, or are they the "older" ladies of the hen house???
Sharon
Life is messy. Wear your apron! |
| Aunt Jenny |
Posted - Aug 04 2007 : 2:27:00 PM
I just put baked or boiled chicken (cut into the size peices you want..these were about 1" chunks) while hot into the hot jars (using a funnel so you don't get grease on the rim of jars) and cover with hot broth (from boiling the bones with salt, pepper and I usually use a little celery, onion and carrots in the broth and strain it out) seal with hot lids and rims and then pressure can for 75 min for pints, 90 min for quarts..very easy.
I can at 13 lb pressure (cuz of the altitude...some of you may be able to get away with the normal 10 lb)
I have some antelope I plan to can up for stew meat too. Not today.
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| janetinva123 |
Posted - Aug 04 2007 : 1:48:05 PM
can you post a recipe. I have seen where you can can meat but haven't seen one for chicken.
Jc
http://beloved-creations.blogspot.com
http://beloved-creations.com |
| levisgrammy |
Posted - Aug 04 2007 : 12:59:17 PM
The only meat I have ever canned is venison. And yes it is handy to have canned.
maybe I'll do our chicken when we get ready to butcher them.
"The earth is the Lord's and the fullness thereof and all that dwell therein."
www.torismimi.blogspot.com |
