The National Center for Food Preservation states: "Raw pack - Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid." Since you added liquid, there was possibly a bit of siphoning that occurred, that caused the seal failures. The siphoning most probably caused chicken fat to get between the lids and the jars, not allowing them to seal. I love canned chicken, and do it often! So versatile and yummy! Love your channel!
You remind me of my mama, when i was young, she was always canning something in Mason Jars. I was 17 years old and in the military before i ever ate vegetables from a tin can, and i immediately tasted the difference....
Just last night I raw pack canned 12 pints of boneless skinless chicken breasts. I stuff the jars add salt and can with no additional liquid. When I pulled them most were almost completely full of chicken broth. I cannot imagine where that would have gone if I had added liquid from the start (also I don't normally have quite that much liquid, wondering if the store chicken had been "plumped up" for volume)
Love canning sale food! We canned potatoes last year. Oh my goodness they are perfect for soup, fries, home fries and even potato salad. Thanks for the chicken canning tips.
These were really good prices for here…which is why we snatched it up. it’s usually more like $2-$3 a lb for legs and $4-$5 lb for white meat. But that’s still cheaper than Australia I suppose!
@@TealHouseFarm l am trying to get together with a couple of friends and get some meat chickens.. so we all share equally with the costs and work to minimise buying
It looked like some of them were extra full of liquid, so maybe that was part of the problem 🤷🏼♀️🤷🏼♀️🤷🏼♀️ Raw chicken makes its own liquid so that added to the liquid you put in. 🤷🏼♀️🤷🏼♀️
