Chicken processing for the freezer and Pressure Canning for the shelf

Description

A person might reasonably ask, ‘Why would I want to pressure can a chicken?’

My brief reply: chicken tacos on Tuesday, chicken pot pie on Friday, chicken and dumplings for a Sunday dinner, and chicken salad for sandwiches. I hope that begins to answer the question. The big advantage is having cooked chicken ready when you are. Just reach for a jar. No defrosting necessary.

In addition to pressure canning, chicken is a favorite for roasting and frying.  We will spatchcock the bird, debone it, and prepare it for freezing. We’ll make a pot of flavorful stock from the bones and create delicious, shelf-stable chicken stock and meat in jars for your pantry.

Day 1: prep all meat for freezer and canning.

Day 2: Make a stock to can and also to use with the chicken for processing in a pressure canner.

For taking home your processed jars, it is very handy to bring one of those nice multi-section wine carrier bags we have all gotten at the local supermarkets. They make a safe and handy way to get your warm/hot jars home.

Class times: 10 am to 3 pm

Fee: $180