
Chicken Canned: 2023-01-12 Stored: 1 x 1L of wings(for soup later), 2 x 500mL with drumsticks and chunks(1 didn't seal), 8 x 500mL boneless chunks(1 didn't seal) References: https://nchfp.uga.edu/how/can_05/chicken_rabbit.html What I did: Deboned, cut into pieces and raw packed 3 whole chickens (backbone, skin, bones, etc set aside for broth). Wiped rims with vinegar, placed lids on & loaded canner Slowly heated canner to prevent heat stress on the cold jars and then processed at 11lbs for 75 min After cooling/depressurisation, tightened rims & left to cool After a fully cool, tested seals reveal two that didn't seal and needed to go in the fridge Notes on this batch: Drumsticks are hell to debone. I only did two before giving up and canning the other 4 with the bones. The breasts and thighs were carefully deboned and chunked up so it's clear which jars have bones in The drumsticks barely fit so I'm thinking they should go in a 1L with the wings