| Looking for a recipe .... [message #142840] |
So, 18 September 2005 12:12 |
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Hi ,
I am looking for a recipe or someone who has made the canned chicken
and stuffing and will help me . You pound the chicken breast very thin,
put sage dressing on and roll tightly, put into the pint jars and seal
..... I think pressure can. Need more detailed directions. If anyone
here can help me I really would appreciate it so much. kate
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| Re: Looking for a recipe .... [message #142841 ] |
So, 18 September 2005 14:15 |
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I have never done it that way, but I can chicken, bones and all in quart
jars, and the wife used it in a casserole, noodle or dumpling dish later.
Or, I buy rotisserie chicken, de-bone it and then can it. Either way you
can use it in a lot of different recipes.
I stuff as much as I can into a quart jar leaving an inch of head space, get
the pressure up to, I think 12 lbs, and hold it for 90 minutes. I do the
same with pork, pork ribs, beef, and fish. When you do fish, you can make
carp taste like salmon (Bones, what bones? They soften right up and act as a
calcium pill that you have to pay a lot of money for).
Dwayne
"Kate" <hg [at] granderiver.net> wrote in message
news:11iqfd6bnns5i0f [at] corp.supernews.com...
> Hi ,
> I am looking for a recipe or someone who has made the canned chicken and
> stuffing and will help me . You pound the chicken breast very thin, put
> sage dressing on and roll tightly, put into the pint jars and seal .... I
> think pressure can. Need more detailed directions. If anyone here can
> help me I really would appreciate it so much. kate
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| Re: Looking for a recipe .... [message #142853 ] |
So, 18 September 2005 23:00 |
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Dwayne wrote:
> I have never done it that way, but I can chicken, bones and all in quart
> jars, and the wife used it in a casserole, noodle or dumpling dish later.
> Or, I buy rotisserie chicken, de-bone it and then can it. Either way you
> can use it in a lot of different recipes.
>
Thank you kindly , Dwayne, >
I really do want to make this chicken and dressing , canned. But thanks
for the ideas. I may use them also. I really like the home canned meats.
Has been years since I did any . So feel a little nervous about it now.
Kate
I stuff as much as I can into a quart jar leaving an inch of head space,
get
> the pressure up to, I think 12 lbs, and hold it for 90 minutes. I do the
> same with pork, pork ribs, beef, and fish. When you do fish, you can make
> carp taste like salmon (Bones, what bones? They soften right up and act as a
> calcium pill that you have to pay a lot of money for).
>
> Dwayne
>
>
>
>
>
> "Kate" <hg [at] granderiver.net> wrote in message
> news:11iqfd6bnns5i0f [at] corp.supernews.com...
>
>>Hi ,
>> I am looking for a recipe or someone who has made the canned chicken and
>>stuffing and will help me . You pound the chicken breast very thin, put
>>sage dressing on and roll tightly, put into the pint jars and seal .... I
>>think pressure can. Need more detailed directions. If anyone here can
>>help me I really would appreciate it so much. kate
>
>
>
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