Last week while shopping at Smith’s, I saw that they had boneless skinless chicken thighs for $1.09/lb. (Or at least that’s what I thought the sign said. When I got home and looked at the packages I realized it was actually $1.99/lb. But that’s okay, I still think that’s a good deal too.)
To get started I washed and sanitized pint jars in the dishwasher the night before. I was going to be putting cold raw chicken into the jars and I didn’t want them hot. So I do them the night before, that way they will cool overnight in the dishwasher but still be sterilized. If I was going to be putting cooked meat into the jars, I’d put the jars in the dishwasher an hour before so they’d still be nice and hot. I’d also add the Sani-rinse setting to the load (see picture upper right) and heated dry so that way they will stay hot longer.
I also washed all the lids and rings with hot soapy water. Then rinsed and dried the rings. The lids I rinsed and put into a pot so they could be heated in boiling water. For some reason, I’ve noticed that sometimes one or more of the lids will leave rust marks on the side of my pot. I’m going to start using a non-stick pot. Not sure why this happens, maybe I’m boiling them too long. I always use brand new lids for pressure canning, so it can’t be because they are old. I guess I’ll have to do some research on this. I also noticed that I had a couple of spots on the inside of the pressure canner itself, but I think that was from the rings of jars that were placed right next to the inside of the pot. I’ll make sure that from now on I leave a little distance from the side of the pot and the ring of the jar.
After getting the jars, rings and lids ready, I made sure that all my tools were cleaned and ready for use also. And I learned another thing recently… do not, do not, do not, put the plastic blue air-bubble remover into the dishwasher! It didn’t completely melt but it did get soft and bent in half… now I have to buy another one. This picture was taken before I put it into the dishwasher, it’s the item on the left of the funnel. Or I should say, it WAS the item… it’s of no use now. Darn it!
It took quite awhile to go through all the chicken thighs (six packages) and clean them up by removing all the fat and other things I didn’t want. I ended up with ten jars of chicken thighs. I didn’t add chicken broth cubes to these because I think I’m going to use BBQ sauce when I use them for meals. I kept the pieces larger than I did with the chicken breasts I’ve done before. Basically I took the thighs and cut them in half and put them in the jars. I can’t wait to use them!
I now have chicken breast, chicken thighs, ground beef and london broil (see post later this week) in food storage. And I was able to rearrange my panty cupboards so that I have all the bottom shelves available for canning jars of meat. They need to be stored in a cool dark place and since I don’t have a basement, this is the best place I could find. They’ll stay dark as long as the cupboards are closed and since they are down low they should stay cooler than anywhere else in the house. It is starting to heat up here in the desert, although this has been a very cool Spring. But I’m not looking forward to the summer at all… but that’s another story maybe for another post on another day. 🙂
I’m anxious to start using more of the canned meats in meals, but lately we’ve been so busy I haven’t had a chance to use the meats. As soon as I do, I’ll be blogging about it and filling you in on all the details.
“The mountains melt like wax at the presence of the LORD,
At the presence of the Lord of the whole earth.” – Psalm 97:5 NKJV