Date: 13a February 2016. Chicken Leg
Quarters (canning times and quantities)
week a local grocery store offered ten pound bags of frozen chicken
leg quarters for 29 cents per pound. My neighbor and I bought sixty
pounds of chicken and this vignette details what I learned. I always
forget how much I end up with after processing. That is the reason
for today's post.
Even though I have a refrigerator now it is not a large one. I
prefer having a stash of healthy meats preserved in glass jars. By
doing it myself I am certain of the quality of food used.
to make me sick. I avoid them where possible. Processed meats bought
in stores usually have sky-high sodium counts. Goodness knows I
don't want that in my diet either.
exactly easy. The end product makes the effort more than worthwhile.
If you would like to learn how to preserve meats for your ship's
lockers, I wrote a pair of articles that will get you started.
The novice should begin with
Canning Primer (Preserving Meats, Part 1).
Those with experience may find
Processing in Pressure Cooker (Preserving
Meats, Part 2)
stash of yummy pre-cooked meats on hand makes my life easier. When
I'm tuckered out there is a simple pleasure in being able to open a
jar for dinner. Store-bought canned meats generally are high in
sodium. I don't want to add that much salt to my diet.
I want to live
a long time aboard Seaweed.
Eating healthy helps me reach that goal.
If you're an old hand, this
is what I've done over the past couple of days:
Canning 10 Pounds of Chicken
except I did sixty
pounds. This is how it all turns out:
First, I remove the skin. Then I cooked in the
crock-pot ten pounds of chicken leg quarters. Once the meat
was falling off the bones I removed it from the broth it
cooked in. After the chicken had cooled I pulled out the bones
and icky parts.
Definition of icky
parts: the veins and darker bits near the bones, plus the
The ten pounds
of chicken leg quarters in the package reduced to four pounds of
pure chicken meat.
Four pounds of
chicken meat fills eight or nine one cup jars or four pint-sized
It takes me
approximately one and a half hours to make four jars. That
includes cleaning chicken, boning, filling jars and cook-time.
Processing sixty pounds took the better part of two days. I was
using a friend's large crock pot and his pressure cooker. Once
cruising I can keep up by doing one batch or two at at time.
Were I ever
to want to do something similar I'd rent a hotel room with cooking
facilities and do it there. In my small galley I would not attempt
to do so much at one time. In the past I've done a year's worth of
canning in a week while I watch my Grand-puppies in Pensacola. That
I'm glad I
did it and I am very happy this is done. I still have a couple dozen
empty jars and will do more, but not until after the cruise next
weekend. I'm glad the chicken is out of the way.
meantime, a nice cup of sangria at the American Legion is the
perfect end-of-day treat:
The American Legion in Madeira Beach has boat docks for
visiting members in case you wondered. How cool is that?!?
Side Note: I do not do
jokes here however while up to my neck in chicken I received one
that so perfectly mates with the canning I've done of late I had
to share. If you'd like a smile,
Have you ever done large quantities of canning at one time?
And, do you make jellies and jams too? I've made blackberry and blueberry
Making a Towel Rack ~
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