Prep 30 mins
Cook 1 hr 30 mins
We used to raise chickens.I would freeze and can at least 75 to 100 per year for our personal use.Every one of our children know how to prepare food and live off the land. Some do not like it but some do. Living in the country has many advantages. One of them is knowing what you feed to animals and birds that you eat. Another is the pride you feel after seeing the fruits of your labor on the shelves in the canning room.
- 4 whole roasting chickens or 35 assorted chicken pieces
- 8 whole bay leaves
- 8 teaspoons lemon juice
- 8 teaspoons salt (optional)
- 8 teaspoons dried parsley or 8 teaspoons dried cilantro
- Remove fat and skin from chicken pieces.
- Have sterilized hot quart canning jars ready.
- Have damp hot cloth ready to wipe rim of jars.
- Seals should be hot in water.
- Lay out the chicken pieces in groups for each jar. Pack each jar half full.
- Add to each jar, 1 bay leaf, 1 tsp lemon juice, 1 tsp salt and 1 tsp parsley or cilantro. Fill the jar with hot water. Leave at least 1 1/2 inch head room.
- Wipe jar rim with damp clean cloth. Place seal and ring and tighten.
- Have the pressure cooker ready, fill the jars in the rack, lower the rack. Please the lid on the pressure cooker. Pressure cook 15 lbs pressure for 90 minutes.
- DO NOT LEAVE THE KITCHEN. You must adjust the heat to stablize the pressure and maintain the 15 lb pressure.
- This is not hard to do. When 90 minutes have passed. Turn off the heat, take off the burner or leave on, let it cool naturally. Do not remove the pettcock, the pressure gauge. Let the steam go out naturally. Take the jars out, place on a towel, out of drafts. Let seal.
- Note: I have canned thighs, breasts by themselves when there is a sale.
- Do not hot water bath.