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Fried (no oil) chicken in a jar (i.imgur.com)

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[–]blackbutters 40ポイント41ポイント  (1子コメント)

Man if someone were to offer me that I would certainly say no thanks.

[–]Dodgson_here 4ポイント5ポイント  (0子コメント)

"Killlll meeeeeeeeee"

[–]justinsayin 4ポイント5ポイント  (6子コメント)

I like to practice canning things like this because I keep a few freezers packed full of meat when I find it on sale.

Pressure canning on a propane stove is my backup plan for saving all that meat if the power goes out for an extended time period.

[–]okiecanner[S] 2ポイント3ポイント  (0子コメント)

I do bc I have only 1. :) but good idea!

[–]okiecanner[S] 1ポイント2ポイント  (4子コメント)

Hey does that work well? I've got a Coleman propane cook stove for camping and have thought about using it sometimes especially in the summer.

[–]justinsayin 1ポイント2ポイント  (3子コメント)

I bought a three burner cast iron tabletop stove that hooks to a "big" 18 pound propane tank and two tanks. I can use any kettle or pressure canner on them. The only reason you might not be able to use your camping stove is that it might not pump out fire BTUs fast enough to boil a big pressure canner, and/or you might run out of the fuel in the middle and have to switch tanks.

[–]princessaurus_rex 1ポイント2ポイント  (2子コメント)

Where do you get something like this? I haven't been able to can in years because our rental has a glass top electric with no gas hookup.

[–]georockgeek 2ポイント3ポイント  (1子コメント)

Sports/outdoor stores. I know that I've seen them at Sportsman warehouse and costco, cabela's. The brand I know most is Camp Chef. A friend brought his big 2 burner 20lb propane tank and cooked up dinner a few times for all 40 college students back from a day of hiking and mapping. So many lbs of rice and beans were cooked

[–]princessaurus_rex 0ポイント1ポイント  (0子コメント)

Good to know missing the hobby and the stockpile I made before we moved is dwindling. "As God is my witness I will can again!"

[–]axxidental 1ポイント2ポイント  (0子コメント)

Enjoy getting sick as fuck!

[–]icecow 0ポイント1ポイント  (13子コメント)

I don't get it. You used a pressure canner?

[–]rollcyclones 0ポイント1ポイント  (4子コメント)

Pressure canning is the only safe option for meat and other low acid foods.

I think Ill try this, precooked chicken ready to go at a moments notice would be nice to have onhand.

[–]SnyperBunny 29ポイント30ポイント  (3子コメント)

Please don't try it like this. Make sure you follow the safe methods and add the required liquid to 1" headspace. Frying it first means it is NOT raw-packed and MUST have added liquid to the proper headspace. This is not shelf-stable or safe the way it is done without liquid.

Typically even when properly raw-packing a good rule of thumb is that the jar must be at least roughly half full of liquid to be considered shelf-stable for any length of time.

Without the proper headspace you will not end up with the proper vacuum seal (FAR too much air in the jar) and will risk the product going off and popping the seal on the jar and/or the product simply going off and NOT popping the seal which is far worse as you could then unknowingly eat it and get really ill.

[–]rollcyclones 5ポイント6ポイント  (0子コメント)

Thanks for the heads up! I love this sub.

[–]squashed_fly_biscuit 2ポイント3ポイント  (1子コメント)

Just to clarify, the salient feature of raw pack is that the meat gives up a lot of water on cooking, which serves as the broth?

[–]SnyperBunny 1ポイント2ポイント  (0子コメント)

supposedly, but at the same time, suggestions now are to add a few tbsp of liquid even when raw packing as meats now are far leaner and dont produce as much liquid. Personally I think parcooking gives better results though as raw-pack tends to end up with a clump of meat in the center of the jar..

[–]okiecanner[S] -3ポイント-2ポイント  (7子コメント)

Yes, a pressure canner using this method: (raw pack)

http://nchfp.uga.edu/how/can_05/chicken_rabbit.html

Only I fried it first. So it technically wasn't raw, just mostly.

[–]thealphateam 6ポイント7ポイント  (5子コメント)

Uhhh..did you see the part about filling with broth? Have fun shitting your guts out.

[–]okiecanner[S] -3ポイント-2ポイント  (1子コメント)

I'm outta here. You ppl don't have to be so rude and curse at me.

[–]SnyperBunny 2ポイント3ポイント  (0子コメント)

I think its more like we want people to be safe when canning things and this isn't safe... I mean, if you think it is and want to risk it, then your kitchen - your safety - your rules. But personally I want to make it clear to other people that might copy this that its not technically safe and shelf-stable the way it is shown here. Sorry if it came across as rude. FYI, this is more what raw-pack chicken should look like after processing. Over half full of liquid and quite tightly packed: http://i.imgur.com/Zh67Sq8.jpg