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Fri, Sep 12, 14 at 16:22
| Hello, I'm considering pressure canning up some meat this year and have found that stewing hens are the cheapest way to go. I'd most likely can chicken stew, stock but would also like to do some chunks. Has anyone had yummy success with stewing hens? Thanks so much! |
Follow-Up Postings:
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| I can't even find stewing hens in our grocery stores - where are you getting yours? |
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| I have butchered my own and if you can come by them economically, it's a great thing to put on your pantry shelves, because it's a ready-made soup base, and great starter broth for chicken and noodles. I have only lost one jar of them over the years and I think it was a slow lid leak due to too much fat in the broth. I cool down the meat/broth after I simmer it off the bone and separate it, so that I can skim off the fat for that reason. You lose a little of the richness by doing it, but it's not safe to try to can fatty broths. I'd imagine the NCHFP has good directions. I usually try to keep some meat/broths on the pantry shelf to hedge against freezer failures when we lose power. Nothing is as exasperating as trying to salvage a freezer full of meat in an extended power outage. It's also a common practise when you home butcher unless you want to stock multiple freezers. |
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| Thank you very much for those details! I appreciate it! There is a local organic chicken farm that we can get them from. They are obviously the least expensive option and I'd love to can meat without a lot of nasties in it:) |
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