We got a good deal on chicken tenders at the Q-mart
1. If the chicken is frozen, let it only partially thaw
2. Once the pieces are thawed, pack them firmly into jars
3. add boiling water leaving 1 inch of headspace remove air bubbles.
3. Wipe down the rim of the jar and fix
4. Place the jar in the water-filled canner.
5. Process in a pressure canner: 75 minutes per pint or 90 minutes per quart, using 10 lbs. pressure.
No comments:
Post a Comment