Humble Beginnings

Canning Chickens

One of my goals for 2008 is for our family to be more self-sufficient.  I'd love to be completely self-sufficient, but these things take time.  For example, this year we're going to enlarge our garden, hopefully twice as big as it was last year.  We're also hoping to get a food dehydrator this year so that in addition to canning, we can make jerky and also dehydrate fruits and veggies from the garden. 

Anyway, one of my other goals is to have enough food to supply our family for many days (if not weeks) in the event of a natural disaster or power outages, etc.  So, I've started canning our meats.  I canned all the venison (except for the backstrap) from the two deer Johnny and James killed this year.  Johnny just got his third deer, so we'll be making breakfast sausages out of this one. 

But, I also bought 4 whole chickens from the local grocery store (less than $12 for 4 chickens) and proceeded to can those today.  Basically, I cleaned all 4 and put them in a rather large stock pot, covered them all with water, and added carrots, celery, onions, black pepper and 5 cloves of garlic.  I never add salt to the things I'm going to can.  I usually add that when I reheat it.

Anyway, I let those simmer for well over an hour and then Johnny and Lauren deboned and shredded the chicken while I got all the canning periphernalia ready.  When I was finished, I went back and helped them with the chickens.  Before adding the shredded chicken back into the stockpot, I strained the stock to get all the little particles and vegetables out and then added the chicken and the stock back into the stockpot to reheat until boiling.  I then proceeded to can as usual filling the jars to about 1" from the top, cleaned the rims, etc.  And, it processed for 90 minutes at 10 pounds of pressure.

We now have 7 quarts of shredded chicken for the pantry.  It makes such wonderful stews and dumplings.  The flavor is very intense. 

Also, I'll be canning more venison stock and shredded rib meat later this week. 

I absolutely love canning.  Yes, it takes time up front, but the rewards of having food in the pantry is a wonderful feeling.

I'm also planning on making a cranberry and orange marmalade sometime this weekend.  The fresh cranberries were on sale for $.99 a bag so I bought 4.  We have tons of oranges, so I figure this will be a great time to make a different kind of jam.

Johnny gathered a half cord of wood today also.  We've been a rather busy family!!  And, can I brag on my husband?  He volunteered to help with the canning, saying that he loves helping me in the kitchen and truly wants to learn how to can so that he can understand how it all works.  I just love him.  He provides for the family in so many ways, yet wants to learn how to can on top of it all...I just love that man!

Untitled Comment

{ 12:05 , Wednesday, January 2, 2008 } { Posted by GrandmaRosie }

Canning is a very satisfying feeling. I love to can, garden and raise chickens. My sweet chickens are all pets, but they lay very well. I like the idea of canning chicken the way you did. I will have to try it.
Blessings in the new year.

Untitled Comment

{ 01:59 , Wednesday, January 2, 2008 } { Posted by mdonohue }

Your family had a very busy day! I too like to can and am planning to try some chicken for the first time next weekend. Thanks for sharing about your progress toward self-sufficiency - look forward to reading more!

Untitled Comment

{ 12:52 , Wednesday, January 2, 2008 } { Posted by pljammie }

I can whole chicken breasts and they turn out well too. They are even easier since you can the breasts raw...they will be thoroughly cooked by the end of the processing time. I can get 4 very small breasts into a pint jar. I use them exactly as you would any recipe calling for canned chicken.

Thanks for sharing about your canning,
Mrs. P