Hi Everyone!
Its mid week and that means
I have been busy with the garden and not doing much cooking. Last Saturday, while it was storming I did can 7 pints of chicken breast. It could not be easier to can meats. I cut up the chicken in 1" pieces the night before. Make sure everything is clean and sterilized. Ya know, chicken. LOL The next day
get your canning supplies ready to go. Make sure your jars and lids are clean and sterile. I use pint jars. That's enough for Mr. M. and I to make a meal. Pack the meat into the jar and tamp it down. You want 1" head space. But I have filled my jars with a 1/4" head space and it was fine. The meat shrinks quite a bit. Once the jars are filled add any seasonings. I don't add anything, I do that when I make a meal. Take a paper towel and dampen it with vinegar, then clean the rim and side rim of the jars. This will get rid of any fat or debris from the jar to make a good seal. Place on the lids and finger tighten the ring. Set the pints into your caner, let it steam for 10 minutes and then put on the regulator. I live at sea level so my PSI is 10. Be sure to check your elevation to know what PSI you should use. Keep it at this pressure for 75 minutes. If you use quart jars it's 95 minutes. That's it.
This is easy too, and really fun.
4 lbs of butter to melt  |
The first stage of small foam  |
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The foam builds  |
Then starts to separate and move to the edge of the pan.  |
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This is getting towards the end of the process.  |
When it is done pour the butter into hot canning jars, wipe the rims, place on the lids and ban and wait for the pop.  |
Seriously how pretty are these?
And last but not least, last night I had chicken salad for dinner. I cut up some lemon balm and mint from the garden then put it into a pan with melted butter. I cut some chicken breast, seasoned it and added it to the pan. Once it was cooked I added it to a salad. Yes, I had some radishes from the garden.
Nicole
