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
- Is it safe to bottle butter? I went to a class and they said it was "canning butter" yet we didn't process it.
- What can I store water in?
- I would like to find a recipe for canning apple pie filling that is safe for my elevation. I have looked through your web sites to no avail. Please direct me.
- When and where do I go to have my pressure canner checked? How often should it be checked?
- Information for Canning at High Altitudes.
- How much food should I store?
- I have a question regarding commercially canned tomatoes. I have read on your website that the nutritional value of vegetables may not be maintained after the expiration date. I have heard somewhere that tomatoes are an exception, and there could be a problem with the tomatoes that would not be able to be detected, and that they should just be discarded at the expiration date for safety's sake. Is this true?
- I am trying to use flour that has been stores for about 30 years. It looks ok and tastes like flour but I have baked two loaves and they will not raise. they taste ok but how nutritional would they be?