1/17/2024 0 Comments Chicken thoughts hat![]() I have a full pressure canning tutorial here. I know pressure canners may seem intimidating at first, but they are actually simpler than you think. Since chicken meat is a low-acid food, a regular boiling-water canner will not be able to heat it at a high enough temp to make it safe for storage. You must, must, must use a pressure canner if you plan on canning meat– no exceptions. Anything that relieves my “freezer tetris” situation gets my vote. I already mentioned this one, but it bears repeating. This is one of the primary reasons I adore my pressure canner for putting up broths, beans, and meats– no defrosting required. I’m not awesome at meal planning, and sometimes I forget to defrost stuff in time for dinner. Sometimes when we lose power during one of our bajillion blizzards ( Wyoming is fun like that), I get a bit nervous about how much food I preserve in the freezers.
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