Hi ,
I am looking for a recipe or someone who has made the canned chicken
and stuffing and will help me . You pound the chicken breast very thin,
put sage dressing on and roll tightly, put into the pint jars and seal
..... I think pressure can. Need more detailed directions. If anyone
here can help me I really would appreciate it so much. kate

I have never done it that way, but I can chicken, bones and all in quart
jars, and the wife used it in a casserole, noodle or dumpling dish later.
Or, I buy rotisserie chicken, de-bone it and then can it. Either way you
can use it in a lot of different recipes.

I stuff as much as I can into a quart jar leaving an inch of head space, get
the pressure up to, I think 12 lbs, and hold it for 90 minutes. I do the
same with pork, pork ribs, beef, and fish. When you do fish, you can make
carp taste like salmon (Bones, what bones? They soften right up and act as a
calcium pill that you have to pay a lot of money for).

Dwayne





"Kate" wrote in message
...
Hi ,
I am looking for a recipe or someone who has made the canned chicken and
stuffing and will help me . You pound the chicken breast very thin, put
sage dressing on and roll tightly, put into the pint jars and seal .... I
think pressure can. Need more detailed directions. If anyone here can
help me I really would appreciate it so much. kate

Dwayne wrote:

I have never done it that way, but I can chicken, bones and all in quart
jars, and the wife used it in a casserole, noodle or dumpling dish later.
Or, I buy rotisserie chicken, de-bone it and then can it. Either way you
can use it in a lot of different recipes.

Thank you kindly , Dwayne,
I really do want to make this chicken and dressing , canned. But thanks
for the ideas. I may use them also. I really like the home canned meats.
Has been years since I did any . So feel a little nervous about it now.
Kate








I stuff as much as I can into a quart jar leaving an inch of head space,
get
the pressure up to, I think 12 lbs, and hold it for 90 minutes. I do the
same with pork, pork ribs, beef, and fish. When you do fish, you can make
carp taste like salmon (Bones, what bones? They soften right up and act as a
calcium pill that you have to pay a lot of money for).

Dwayne





"Kate" wrote in message
...

Hi ,
I am looking for a recipe or someone who has made the canned chicken and
stuffing and will help me . You pound the chicken breast very thin, put
sage dressing on and roll tightly, put into the pint jars and seal .... I
think pressure can. Need more detailed directions. If anyone here can
help me I really would appreciate it so much. kate