GRANDMOTHER OLIVE TELLS CANNING POULTRY - CORN SALAD

When I am telling of canning poultry I am including poultry in general which includes chicken and turkey.  With poultry you can can with bones or without.  Cooking with bones in other meats are discouraged.  Dressed poultry should be chilled for 6 to 12 hours before canning.  If you would like to make a broth for canning a hot pack, put the bony pieces into cold water, bringing that to a boil and simmer until the meat on the bones is tender.  Remember to skim off all the fat.  You may want to strain the broth, removing the bones. Now you have broth that you can use to fill the jars after the meat has been put in.

Canning with bone in a 1 quart jar you should be able to get 3 1/2 to 4 1/4 pounds in the jar.  Canning without bone using a 1 quart jar, you should be table to fit about 5 1/2 to 6 1/4 pounds of meat in the jar. Again, I am using the dial-gauge pressure canner.  If yours is a different pressure canner time will  be different.  Also if you altitudes are different than mine, that will also change weight.

Hot Pack with bones
Remove bone from the breast.  Saw the drumsticks off short.  You may leave the bone in the other meaty pieces.  Also trim off large lumps of fat off.  If you don't do that excess fat can cause the rubber sealant of your jars lids to deteriorate.  Next, boil, steam or bake the meat until about two-thirds of the way done.  Pack the meat loosely into pint or quart jars, leaving 1 1/4 inches of room at the top.  When packing have the thighs and drumsticks with skin next to the glass.  Put the breasts in the center and surround by small pieces as needed.  Lastly fill jars to 1 1/4 inches from top with hot broth.

Hot Pack without bones
After cooking before packing remove bones-but do not remove the skin.

Raw Pack
Before packing remove bones, but not the skin from meaty pieces.  Then pack like hot pack.

Using the dial-gauge in our area hot and cold pack pints should be 75 minutes, quarts 90 minutes on 11 pounds of canning pressure.  If your pressure cooker or altitude is different so is process time.

Giblets and Poultry Stock
Use pint jars in canning gizzards, hearts, and livers.  You may put gizzards and hearts in the same jar, but livers must be in separate jars.  After cooking follow the process for hot-pack poultry without bones.

If you would like to make poultry stock, cover carcass bones with water, simmer 30 to 45 minutes until meat will easily come off of bones.  Then cool the broth, strip meat from bones, get rid of the fat and fill jars.  Using dial-gauge pressure canning hot pack pints should process time 20 minutes, quarts 25 minutes 11 pounds canning pressure.

I hope that I still have you all with me.  I am ending with this one, but if you would like canning on other meats, please leave a comment and I will see what I can do.

Follow God,
Olive

You are the first to get this recipe.  I thank Maureen Weidman from Cornell University Cooperative Extension.  The evening before, Maureen found she had to bring a recipe that we could sample for her program at the nutrition center I work at.  This is what she came up with.  Aside from her family, our Nutrition Center was the first to taste it.  We passed it with flying colors. I asked Maureen if I could put it on here, She was surprised, and said yes.  Aside from feeding your family, it would be great to bring to pot luck dinners, church suppers, dish to pass, etc.  Hope you agree, Marilyn

CORN SALAD

2 cups fresh or frozen whole kernel corn-cooked and drained
3/4 cup chopped tomato
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup fat free Ranch dressing

In a bowl, combine vegetables.  Stir in dressings.  Cover and refrigerate until ready to serve.

If God is a reality, and the soul a reality, and you are an immoral being, what are you doing with your Bible shut?

ANNA WILL BE ON NEXT WEEK TELLING ABOUT CURING MEAT. SHE GAVE US RECIPES, BUT THIS WILL BE HER FIRST POST !!!