|
| We do the same as Aaron SEIA. I know the pressure canning book also talks of cooking the chicken first but raw always works for us. Even then the chicken almost turns to mush. Not sure what it would be like to cook it and then pressure it for the full 90 minutes!
Not sure of your setup but we really like using a turkey fryer stand to pressure can instead of the stove, especially as our stove is smooth top. Doing so also keeps all the heat out of the house. We have to keep the heat fairly low, as the turkey fryer has way too many BTU's on high. I know this practice is warned against in the book but when done carefully it works well! That said, we learned the hard way about too much heat, and have broken several jars. | |
|
Pressure Canning Chicken
