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@@teemcc4011 I don't see why not. It is precooked and during the canning process it is essentially cooked again. I wouldn't hesitate giving it a try and seeing if you like the texture of it.
Thank you for making sure to say it is normal that for whatever reason all of your jars may not seal. If that happens to me, we eat whatever it is in the next day or so. Nothing is perfect. I have been canning for 46 years and I still have some that don’t seal. It is not the end of the world. Many thanks!
I am new to canning meat (chicken and sausage so far) I have raw packed chicken tenders as well as boneless skinless thighs. Following the cooking time for processing, when I open a jar of chicken, the texture is so broken down that it doesn’t look like chicken. It’s beyond shredded. Do you have any suggestions? Would pre cooking my chicken prevent that?
I’ve done chicken both ways. Precooked chicken cans and remains the same as when you put it in the jars. When you can raw chicken the texture is different. It comes out in little shreds. I think precooked comes out & feels exactly like what you put in the jar. The texture doesn’t change. For people who have an issue with texture I’m pretty sure they’d prefer the cooked chicken prior to canning better.
I have noticed over the years that if I can in quarts my chicken has a firmer texture. I also raw pack bone in for firmer chicken cause it cooks for Are you using freshly butchered chickens I normally just stick a fork in and it comes out whole still or in chunks if I rip it out.
My parents loved to can. Apparently she thought you had to strangle them tight. Lol Everything they canned they tightened it as much as they could. Then i see where it's just finger tight. Then i wonder, how do they seal? ❤
Are you under 1,000 feet? I got the Forjars pressure canner last year but it didn’t work at 15psi. They replaced the defective part but I haven’t used it yet. I wonder if you’ve used 15psi since they sent the replacement.
My apples are in the crockpot! Apple butter on the way. 😁. Thank you for your great instructions. I don't have an immersion blender, but I'm thinking I can do batches in my high speed blender (if my dear neighbor doesn't have one to borrow 😉)
Since it all starts out as a liquidn why not dump it all in together? Then refrigerate to solidify. I want to make some but don't want the mess I'd end up making. Also, where do you source your lanolin from?
If you are wanting to learn how to make London Fog at home because you like the Starbucks version, use Earl Grey for your tea (that's the tea Starbucks uses in their recipe). This recipe is pretty simple and delicious but if you're not confident in your skills yet you can warm your milk in the microwave and mix in white or brown sugar after, then add to your steeped tea. No shame in learning a new recipe at home. Also, I highly recommend lavender syrup with Earl Grey. It's so good!
I just started using Forjers lids and the instructions stated that I needed to put the lids in simmering water. When I emailed them and said I have seen people using them on RU-vid and they did not simmer the lids. Forjars said they recommend using the simmering water. It doesn't seem as if you did that.
Really interested in why this hasn't taken off in England - we do something similar with chai lattes (which follow the Indian model of spiced tea concentrate, syrup or powder with steamed milk) and I really like milk in my Earl Grey. Lots of people I know either don't drink Earl Grey at all or think it's sacrilege to put milk in it, so maybe it's that.
