Tuesday, June 28, 2011
The Pressure's On - - Just Can It
Saved by the Pressure Canner! A deep dive into the freezer produced some pretty darn old chicken, something that might not be so tasty roasted and served up on Sunday. What to do, what to do? I know just what we can do- Can It!
My husband, being the absolutely fantastic cook that he is (I used to be thin) and having a bit of time on his hands (during this slow down in the construction industry), went to our local extension office and had the canner tested. It passed with flying colors!
Into the pot went the chicken, boiling until soft and tender accompanied by celery, onions, bay, salt and pepper. Soon the stock was complete. Next he strained the stock and skimmed any fat off the top.
The chicken was deboned and back into the stock it went with carrots, celery, onion and spices.
Jars were prepared.
The chicken was added.
The Pressure is On!
It's Soup! A basic chicken soup, add noodles, rice, dumplings, you name it, you can add it! As a bonus, he chopped and canned the leftover carrots.
We ended up with 9 pint jars of chicken soup cooked under pressure at around 10 pounds for 75 minutes and 10 pints of carrots canned under 10 pounds of pressure for 25 minutes.
Onto the "grocery" shelves downstairs!