It’s been about 10 years since I canned chicken. I partially cooked it and cut it into cubes (chicken breast) adding a bit of broth to it. It turned out pretty good. I mostly used it for quick pots of soup or mixing in with the noodle/rice packages for dinner. I’ve been thinking of pulling my canner out and attempting the process again this year.
This year I waterbath canned for the 1st time. I had a lot of tomatoes and didn’t have any freezer space. It worked ok for pints, but I tried a couple quart jars and had to add water to keep it over the jar without overflowing the pot. I stuck to pints after that 1st batch.
I usually pressure can beef for soups and stews, and turkey.
When we’re done with the turkey carcass during the holidays, I cook it down well and make soup broth, which I can, some with the meat and some as just broth.
It’s great to be able to make a fresh pot of turkey soup in the middle of winter. I don’t can it as soup because I don’t like the way the veggies come out when pressure canned, so always just grab a jar or the canned meat and broth off the shelf and add the veggies fresh.
“It’s been about 10 years since I canned chicken. I partially cooked it and cut it into cubes (chicken breast) adding a bit of broth to it. It turned out pretty good. I mostly used it for quick pots of soup or mixing in with the noodle/rice packages for dinner.”
Did the canned chicken end up shreddy? Even with my not pre-cooking it, my chicken breasts end up mostly shredded. Especially if I end up moving it around too much and whatever dish it ends up in.
Met mom, you said you didn’t like the results when Raw packing. I might be thinking this wrong, I thought with less cooking it might end up more like normal cubed chicken. How did it end up when you partially cooked?