I'ma try this once a week... hopefully every Friday... I'll choose a few questions from Canning Granny on Facebook that I feel would be helpful to pretty much anyone who cans... and answer them here.
Q. I have a lot of chicken in my
freezer. I would like to try to can it. I have never canned meat before and
would love to try it. I only have a water bath. ~~MJ
A. Chicken, or any other meat for that matter, must be canned in a pressure canner. Most meats, or recipes with meat in them, are canned at 10 pounds pressure for 90 minutes for quarts, 75 minutes for pints (unless you are at higher elevations... also, seafood is canned for a longer time than other meats).
CG
Q. I got a new
23 qt canner with the gauge. Right now I am making veggie soup and can't keep
it at 10 lbs. If it
s over some is that ok? If it's under a little do I really
have to start all over with my time? ~~BL
Q. I've always been told not to
stack jars, it could break the seal. I see lots of pictures of jars being
stacked. So which is correct? ~~AO
A. You shouldn't stack jars directly on top of each other... HOWEVER, if you put a piece of cardboard or something between the stacks so they're not directly on top of each other, it's perfectly safe... or if your jars are in boxes, it's safe to stack the boxes on top of each other.
CG
