Healthy soil and sustainable growing

[robbins hail <robbinshail@hotmail.com>]

We used to have layers for a hatchery and had to replace them every year so we would can about 500 hundred hens each year. We would pressure cook the hens in a large canner, remove all the bones when they were well cooked, and then pack all the meat and broth into jars and process them.
The resulting chicken was fabulous for chicken salad, chicken soup, chicken and noodles etc. It would last forever, but here about 10 years later we have none left - sure wish we had some now!
Robbins
Bear Creek Farms 

---

Date: Fri, 12 Nov 2010 22:56:09 -0800
From: firekeeper38@yahoo.com
To: livingontheland@lists.ibiblio.org
Subject: Re: [Livingontheland] canning chicken

I've also noticed a much better flavor in whole canned chicken, plus the texture of the bone always hinted to me that this sort of processing would loosen more calcium to digest.   It seems very like my long braised bones in the bone stock for, you know, the "cure it all" chicken soup.  I can't seem to pull up numbers to compare, so just my guess. 

 

Anywho, a friend of mine used to try to can whole recipes, canning whole mimics long braising so well.

 

Yours, Pego

_______________________________________________ Livingontheland mailing list Livingontheland@lists.ibiblio.org http://lists.ibiblio.org/mailman/listinfo/livingontheland