Dumb Question, Canning Chicken
OK time for me to ask a dumb question.
I want to can some chicken. I've read the Ball Book and the NCHFP recipes. They all seem to indicate that you should cool down freshly slaughtered chicken meat.
I just want to go to Sams and buy chicken breast for $1.97 a pound and can it up. Never done it before.
I assume this is perfectly safe with no problems.
I think it is, but I've been warned a zillion times to follow recipes EXACTLY.
GeneTheNewGuy asking questions. Thanks for your patience.
And if you have any other advice or comments on canning chicken, please let me know too.