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Old 20-07-2010, 08:04   #1
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Canning Chicken

I stuff skinless, bone-in chicken thighs into canning jars and process. Cheaper than boneless breasts and the single bone lifts out before putting into a recipe. I don't can whole chickens or bone-in legs or breasts because tiny bones are dangerous yet hard to remove before serving. I also stopped buying whole, commercially canned chicken because of these little bones. Small fish bones dissolve in canning; chicken bones don't. Incidentally, salt is not required for safe canning so people on low-salt diets benefit by canning their own rather than buying commercially canned chunk chicken. Saves $ too. Janet Groene, Janet Groene's BoatCook
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Old 20-07-2010, 11:11   #2
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I checked out your blog. I love it. Thank you.
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