How To Pressure Can Rooster Meat- Step by Step
How to can poultry safely at home. The best way to get tender rooster meat is by canning it. Canned poultry meat is a pantry staple for quick nourishing meals.
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Equipment
- Pressure Canner (16 Quart Weighted Gauge or Dial Gauge)
- Pint or Quart Jars with lids and ring
- Canning Jar Lifter Tongs
- Towel and vinegar to wipe rims
Ingredients
- Rooster meat bone-in or boneless
- salt (optional for flavor)
- chicken stock or water
Instructions
- Prepare Meat: This is where you decide bone in or boneless. If bone-in, make sure they will properly fit into jars with 1 inch headspace. Separate the meat at the joints if needed. If boneless, cut meat into uniform pieces. You could also leave the skin on as well.
- Prepare Pressure Canner: Add approximately 2-3 inches of water in your pressure canner. Refer to your canner's directions if you are unsure.
- Raw Pack Method: Loosely pack meat (bone-in or boneless) into jars. Add 1/2 tsp of salt for pint or 1 tsp of salt for quart. Fill approximately half way with water or broth, leaving 1 inch headspace.Hot Pack Method: Cook meat (boiled, steamed or baked) two-thirds of the way done. Loosely pack meat (bone-in or boneless) into hot jars. (Heat jars in water bath). Add 1/2 tsp of salt for pint and 1 tsp of salt for quart. Fill approximately half way with hot water or broth, leaving 1 inch headspace.(If seasoned when cooked or adding broth you may not need as much or any extra salt. Salt is not necessary for canning, only to add flavor.)
- Remove air bubbles: Run a knife along the inside of the jar to release any air bubbles.
- Add Lids: Wipe rims of jars. (I used vinegar on a towel to remove any fat residue that may not be wiped away with just water.) Place lids on jars. Tighten rings to fingertip tight.
- Canning Time: For boneless jars (raw or hot pack method), process pint jars for 75 minutes and quarts for 90 minutes. For bone-in jars (raw or hot pack method), process pint jars for 65 minutes quart jars for 75 minutes.
- Weighted Gauge Pressure Canner: Process at 10 pounds pressure (altitudes of 0 to 1,000 ft).Process at 15 pounds pressure (altitudes above 1,000 ft).Dial Gauge Pressure Canner: Process at 11 pounds pressure (altitudes of 0 to 2,000 ft).Process at 12 pounds pressure (altitudes of 2,001 to 4,000 ft).