Ask a Question
Notify Me On Question Update
Email this Question
I have tried pressure canning chicken 4 times now. I've done 2 batches cooked chicken and 2 batches raw chicken. All 4 times most of the water cooked out of the jars. Is this supposed to happen and is the chicken safe for us to eat?
Rate This FAQ
Providing that the lid has sealed and you processed the chicken properly, it will be safe despite the loss of liquid. There are several possible reasons the liquid boiled off:
1. The jar is packed too full - incorrect headspace.
2. Starchy foods may absorb some liquid.
4. The liquid you added to cover cold, raw food was not hot enough when you put it in the canner.
5. You did not remove air bubbles when you packed the food.
6. The pressure canner was not sufficiently or properly exhausted (Pressure fluctuated, or temperature lowered suddenly during processing, due to uncontrolled heat source. If the pressure canner cools too quickly while the contents of the jar remain at a much higher temperature, the liquid will boil over. The "coming down" period has to be gradual and even. The petcock was opened before the pressure had returned to zero).
7. The gauge is inaccurate. Have it tested at your local Cooperative Extension Office.
Submit Your Suggestion
Other Questions In This Topic
- How much water should I store?
- Where should I put my food storage?
- I just inherited a pressure canner. It's pretty well used and I'm a little nervous about using it. I've never done pressure canning before. Is there a place where I can get it checked out for safety, and how do I learn how to use it.
- What can I store water in?
- Can I get my pressure cooker tested? When and where? Thanks for a great service! jh
- How long can I keep stored foods?
- Is it safe to bottle butter? I went to a class and they said it was "canning butter" yet we didn't process it.
- Can powdered milk have a problem with mold?