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[Akka Homestead <akkabhomestead AT yahoo.com>]

I don't know Rob, but my guess is that with raw chicken, you might have 
camphylobacter or salmonella surface contamination and you don't want to 
create a soup of that.  I know the blue book says no juice...I just don't 
know..  DH was hospitalized with camphylobacter a few years ago. ICU for a 
few days.  I'm not sure I was on the list as the time, but it was determined 
that he got it from eating fried chicken off a country lunch buffet in town.  
It wasn't cooked thoroughly.  He was very sick.
I have always boiled rabbit and chicken, just enough to remove the bones, It 
is always still pink next to the bone when I do it.  I would guess it might 
be 75% done.  I pack mine in broth though.  I have used such in soups, stews, 
baked casseroles and things like quesadillas, where it will be cooked again.  
I treated rabbit the same as chicken. Pressure canner, of course.  Boiling 
meat is just easier, and you can get a seasoned broth to boot.

What kind of ground meat have you done?  I have a lot of pork sausage that I 
would like to can...go ahead and cook it for easy and speed of use...I could 
just open a jar and use some on pizza one night, jambalaya the next, or in an 
omelet the following night.. I find pre-cooking is the way to go.  And, like 
you say, it saves room in the freezer.  I have two of them, and it would be 
nice to downsize to one or eliminate it altogether.
I've made quite a few venison meatballs this week, too.  How would I can 
those?  Would I can them in a beef broth or perhaps in a marinara sauce or 
sour cream sauce for stroganoff?  Could they go in a jar plain, dry, no sauce 
or gravy?  What do you think?



Robert Walton wrote:
> I've got some wide mouth jars empty and some broilers to butcher. I'm
> going to can some. Has anyone canned chicken? I'm thinking raw pack,
> bone in. Why don't you put broth or water in the jar?
> 
> I've canned meat and ground meat, but not chicken. I figure it will be
> a good quick food this winter and not take freezer place.
> 
> Rob - Va
> I found the debate that boring....



>From lurine AT softcom.net  Fri Sep 26 23:43:42 2008
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Subject: Re: [Homestead] Canning Chicken
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Those bacteria grow at room temperature.  They are killed with heat.  ALL
meats *should* be pressure canned.  The temps inside a pressure canner are
much higher than normal boiling water and normal boiling water is a high
enough heat to kill camphylobacter.

Pressure canning bone in meat has a specific time depending on altitude.  If
those directions are followed, then the meat is more than cooked to the
bone.

Lynda
----- Original Message -----
From: "Akka Homestead" <akkabhomestead AT yahoo.com>


I don't know Rob, but my guess is that with raw chicken, you might have
camphylobacter or salmonella surface contamination and you don't want to
create a soup of that. I know the blue book says no juice...I just don't
know.. DH was hospitalized with camphylobacter a few years ago. ICU for a
few days. I'm not sure I was on the list as the time, but it was determined
that he got it from eating fried chicken off a country lunch buffet in town.
It wasn't cooked thoroughly. He was very sick.
I have always boiled rabbit and chicken, just enough to remove the bones, It
is always still pink next to the bone when I do it. I would guess it might
be 75% done. I pack mine in broth though. I have used such in soups, stews,
baked casseroles and things like quesadillas, where it will be cooked again.
I treated rabbit the same as chicken. Pressure canner, of course. Boiling
meat is just easier, and you can get a seasoned broth to boot.

What kind of ground meat have you done? I have a lot of pork sausage that I
would like to can...go ahead and cook it for easy and speed of use...I could
just open a jar and use some on pizza one night, jambalaya the next, or in
an omelet the following night.. I find pre-cooking is the way to go. And,
like you say, it saves room in the freezer. I have two of them, and it would
be nice to downsize to one or eliminate it altogether.
I've made quite a few venison meatballs this week, too. How would I can
those? Would I can them in a beef broth or perhaps in a marinara sauce or
sour cream sauce for stroganoff? Could they go in a jar plain, dry, no sauce
or gravy? What do you think?



Robert Walton wrote:
> I've got some wide mouth jars empty and some broilers to butcher. I'm
> going to can some. Has anyone canned chicken? I'm thinking raw pack,
> bone in. Why don't you put broth or water in the jar?
>
> I've canned meat and ground meat, but not chicken. I figure it will be
> a good quick food this winter and not take freezer place.
>
> Rob - Va
> I found the debate that boring....



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