Stored: 8 x 500mL
What I did:
- After the party I separated chicken from bone
- Set up bones to make stock
- Refrigerated meat overnight due to time constraints
- --- Next Evening ---
- Cut up meat into bits & weighed it to figure out how many jars
- Reheated meat with some steam in the crock pot
- Reheated Broth on the stove
- Put meat in jars 1/2 way, put broth to same level & debubbled/packed down meat
- Added more meat, debubbled/packed and adjusted broth as needed
- Vinegar swiped all rims and Lids and into canner
- med for a bit them max til venting
- 10 min vent, 75 min process, took a long while to hit zero
- dial said zero but still seeping/ lock up
- When lock dropped set timer 15 min
- After timer removed weight and lid and reset timer
- After timer removed jars to towel
- Some minor siphoning(water cloudy) but all jars still have decent liquid
- Quickly recognised one was not likely to seal (not bubbling & lid up)
- Confirmed 1hr later that the lid had not popped down even though the others were still vacuum boiling while cool enough to touch
- Switched the one jar to a plastic lid and refrigerated
- ---Next morning ---
- Confirmed seals and washed/labeled jars
Notes on this batch:
- When separating chicken, use several plates to lay it out to cool.
- Got about 4.4kg (9lbs 10oz) from the aprox 5 chickens in the crock pot(one didn't fit and went into the fridge right after baking, and we ate another 1-1.5 chickens)
- This was my first time canning meat and I was so worried I wasn't going to get any to seal so I'm happy with the one failure in nine.
- I need to root out this siphoning issue. It's likely a technique problem as I had left the right headspace.
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