My wonderful adventure continues.
I ordered 40lbs of boneless, skinless chicken breast. I decided to can 30lbs and freeze 10lbs.
As I trimmed fat and cut the chicken breast into cubes I sanitized my jars in the dishwasher.
After preparing the chicken I packed it into the canning jars and used a knife to push what air I could out of the jar.
I then added a ½ tsp. of salt to each of the jars
Next I wiped the rims of the jars to make sure no debris, to ensure a proper seal.
In the mean time I sanitized the lids and rims by dropping them in hot water.
After capping off each jar I processed them in this monster.
I kept it between 13-15 pounds of pressure for 75 minutes (90 minutes for quarts)
I got 26 pints from 30lbs of chicken.
Happy Canning and food storing!