canning fried chicken update
Been playing with a canning recipe- about got it- so --now I wanted to do it again and take pictures-- {canning fried chicken]
I have been "writing it up" to share-- here is what I have so far..
canning fried chicken
The Jarden Company representative, [manufactures Ball, and Kerr brand canning jar lids] called me back- they said the lid seals don't melt , but they begin to burn between 400 and 450,
-That means canning fried chicken [or any other meat] can now be made very safe by adding a little of the 350 degree lard/ fat it was cooked in to the jar after the hot fried chicken is put in the jar. -then the jar can be turned up side down just like "the old way". [long ago-cooked meat was routinely bottled by cooking it, bottling it, -and pouring hot fat on it ,and turning it up side down- but- it didn't have a long shelf life, and it sometimes went bad...] it was not meant to be stored for years…
In this second experiment, I heated the jars in the oven at 350 before taking them out to fill with hot fat. [That way the jars should remain stable when hot fat is poured in.] -Adding hot fat to a cold jar would probably result in a jar failure--
Back woods, bottled fried chicken, [or sausage]...
Fry the breaded, [or not breaded] chicken in lard, or coconut oil,[because crisco is so bad for you] use at least enough lard to cover most the chicken.[I had enough to cover the chicken] --fry at 300 to 350 degrees,[Lard smokes at 374] -- keep your jars in the oven at 350,- when your chicken is nice ,crispy, and brown, take your jar out of the oven, and set on a dry towel, -quickly put your fried chicken in the jar , and then pour about a quarter, to 1/2 cup [just guess, some people use a couple of tablespoons] of the hot grease in the jar,- wipe off any crumbs that are on the top of the jar with a dry cloth, -then quickly put your lid and ring on tight, , then turn the jar up side down. The 350 degree lard will scald anything living on the lid [-don't boil your lids- as a little water in 350 degree grease is explosive]. Leave the jar up side down until it cools ----I like to put enough of the fat the meat was cooked in, - in the jar to make gravy for the potatoes I plan to eat with it.
...no more soggy, pressure cooked fried chicken, or sausage ...[sausage can usually be canned in it's own fat]
canned hamburger ,no longer needs to resemble dog food, just brown it and bottle it.
----------------------------------------------
I made another batch of bottled fried chicken, -- after frying it and putting the hot fat in the jar, I put the jars back in the oven at 350 for 25 minutes --right side up -on a cookie sheet to catch the grease if a jar broke, -[ none broke] -after taking the jars out of the oven, turn them upside down until cool .- this baking at 350 for 25 minutes longer, -is an effort to achieve long term / indefinite storage --
In a couple of weeks I will open one of the jars to see what the quality is, and do a comparison to the batch that did not get baked after bottling ……
The lard was at 360 when I put the chicken in it, -it quickly dropped to 305 , then -just before I took the chicken out the temperature had come back up to 345, - the internal temperature of the chicken I tested after frying was 208 degrees,
---- I have no idea what the internal temperature of the chicken was in the jars I baked for an additional 25 minutes after bottling…
Use small chicken thighs, or cut them in half, because- they won’t fit in the jar, or reach as high an internal temperature…
---------------------------------------
update------
problem
grease squirts out of jar sometimes after jar is inverted, when bottling boneless thighs, [steam pressure in jar]
solution
turn jars upside down for 30 seconds the scald the lid, then turn them up right for 3 minutes, then invert again
-------------------------------------------
Disclaimer..
Those of you who know me , know I am not entirely sane.
This method is definitely not approved by any governmental agency..
welcome to "the road less traveled"
Happy Trails,
--Michael
just cause i think I should [because people new to caning might not know this]
[ this method will not kill botulism if it is present inside the chicken]
A word about botulism
C. botulinum will not grow in acidic conditions (pH less than 4.6), and therefore the toxin will not be formed in acidic foods (however, a low pH will not degrade any pre-formed toxin). Combinations of low storage temperature and salt contents and/or pH are also used to prevent the growth of the bacteria or the formation of the toxin.
Though spores of C. botulinum are heat-resistant, the toxin produced by bacteria growing out of the spores under anaerobic conditions is destroyed by boiling (for example, at internal temperature greater than 85 °C [185 F] for 5 minutes or longer). – [the toxin produced by the bacteria is the deadly substance-}
That is why it is recommended that some foods [like this fried chicken] be cooked for 10 minutes before you eat them ....
The Botulism itself—
C. botulinum spores can be killed by heating to extreme temperature (120 degrees Celsius)[ = 248 F] under pressure using an autoclave or a pressure cooker at for at least 30 minutes. –
[The toxin itself can be killed by boiling, or [boiling temperatures] for 10 minutes].
The bacteria, Clostridium botulinum, form spores that can survive hours in boiling water. The good news is that these spores are easily destroyed within a reasonable time at 240°F [115 C] (the temperature reached inside a pressure canner at 10 pounds pressure [Ed: below 300 metres / 1000 feet]).”
One important take-away from this is to note that regardless of the temperature / time combination that authorities are discussing, they don’t mean that the inside of your canner should reach that temperature, or that the inside of your jar reach that temperature: they mean that the coldest spot inside your jar, and right inside the pieces of food themselves at that coldest spot, should reach that temperature for the specified period of time to ensure that the resistance of the most deeply hidden botulism spore is overcome. That’s why heat penetration and circulation studies are done.
Salt
And brining, or pickling to stop botulism …
salt prevents botulism [ https://www.zoutman.com/…/preventing-botulism-pickling-salt/ ]
Thankfully the risk of contracting botulism is rather slim these days, courtesy of the addition of pickling salt to smoked cold meats and other prepared meats. The pickling salt prevents traces of the harmful botulinum toxin from developing.
In addition, the salt is also added to allow the meat to keep its taste and color. If not, there is every chance it will go grey and start looking rather unappetizing in no time. This is why it is sometimes also referred to as color salt or colorozo. And as the meat gets less temperature-sensitive because of the addition of pickling salt, it will also keep longer.
Been playing with a canning recipe- about got it- so --now I wanted to do it again and take pictures-- {canning fried chicken]
I have been "writing it up" to share-- here is what I have so far..
canning fried chicken
The Jarden Company representative, [manufactures Ball, and Kerr brand canning jar lids] called me back- they said the lid seals don't melt , but they begin to burn between 400 and 450,
-That means canning fried chicken [or any other meat] can now be made very safe by adding a little of the 350 degree lard/ fat it was cooked in to the jar after the hot fried chicken is put in the jar. -then the jar can be turned up side down just like "the old way". [long ago-cooked meat was routinely bottled by cooking it, bottling it, -and pouring hot fat on it ,and turning it up side down- but- it didn't have a long shelf life, and it sometimes went bad...] it was not meant to be stored for years…
In this second experiment, I heated the jars in the oven at 350 before taking them out to fill with hot fat. [That way the jars should remain stable when hot fat is poured in.] -Adding hot fat to a cold jar would probably result in a jar failure--
Back woods, bottled fried chicken, [or sausage]...
Fry the breaded, [or not breaded] chicken in lard, or coconut oil,[because crisco is so bad for you] use at least enough lard to cover most the chicken.[I had enough to cover the chicken] --fry at 300 to 350 degrees,[Lard smokes at 374] -- keep your jars in the oven at 350,- when your chicken is nice ,crispy, and brown, take your jar out of the oven, and set on a dry towel, -quickly put your fried chicken in the jar , and then pour about a quarter, to 1/2 cup [just guess, some people use a couple of tablespoons] of the hot grease in the jar,- wipe off any crumbs that are on the top of the jar with a dry cloth, -then quickly put your lid and ring on tight, , then turn the jar up side down. The 350 degree lard will scald anything living on the lid [-don't boil your lids- as a little water in 350 degree grease is explosive]. Leave the jar up side down until it cools ----I like to put enough of the fat the meat was cooked in, - in the jar to make gravy for the potatoes I plan to eat with it.
...no more soggy, pressure cooked fried chicken, or sausage ...[sausage can usually be canned in it's own fat]
canned hamburger ,no longer needs to resemble dog food, just brown it and bottle it.
----------------------------------------------
I made another batch of bottled fried chicken, -- after frying it and putting the hot fat in the jar, I put the jars back in the oven at 350 for 25 minutes --right side up -on a cookie sheet to catch the grease if a jar broke, -[ none broke] -after taking the jars out of the oven, turn them upside down until cool .- this baking at 350 for 25 minutes longer, -is an effort to achieve long term / indefinite storage --
In a couple of weeks I will open one of the jars to see what the quality is, and do a comparison to the batch that did not get baked after bottling ……
The lard was at 360 when I put the chicken in it, -it quickly dropped to 305 , then -just before I took the chicken out the temperature had come back up to 345, - the internal temperature of the chicken I tested after frying was 208 degrees,
---- I have no idea what the internal temperature of the chicken was in the jars I baked for an additional 25 minutes after bottling…
Use small chicken thighs, or cut them in half, because- they won’t fit in the jar, or reach as high an internal temperature…
---------------------------------------
update------
problem
grease squirts out of jar sometimes after jar is inverted, when bottling boneless thighs, [steam pressure in jar]
solution
turn jars upside down for 30 seconds the scald the lid, then turn them up right for 3 minutes, then invert again
-------------------------------------------
Disclaimer..
Those of you who know me , know I am not entirely sane.
This method is definitely not approved by any governmental agency..
welcome to "the road less traveled"
Happy Trails,
--Michael
just cause i think I should [because people new to caning might not know this]
[ this method will not kill botulism if it is present inside the chicken]
A word about botulism
C. botulinum will not grow in acidic conditions (pH less than 4.6), and therefore the toxin will not be formed in acidic foods (however, a low pH will not degrade any pre-formed toxin). Combinations of low storage temperature and salt contents and/or pH are also used to prevent the growth of the bacteria or the formation of the toxin.
Though spores of C. botulinum are heat-resistant, the toxin produced by bacteria growing out of the spores under anaerobic conditions is destroyed by boiling (for example, at internal temperature greater than 85 °C [185 F] for 5 minutes or longer). – [the toxin produced by the bacteria is the deadly substance-}
That is why it is recommended that some foods [like this fried chicken] be cooked for 10 minutes before you eat them ....
The Botulism itself—
C. botulinum spores can be killed by heating to extreme temperature (120 degrees Celsius)[ = 248 F] under pressure using an autoclave or a pressure cooker at for at least 30 minutes. –
[The toxin itself can be killed by boiling, or [boiling temperatures] for 10 minutes].
The bacteria, Clostridium botulinum, form spores that can survive hours in boiling water. The good news is that these spores are easily destroyed within a reasonable time at 240°F [115 C] (the temperature reached inside a pressure canner at 10 pounds pressure [Ed: below 300 metres / 1000 feet]).”
One important take-away from this is to note that regardless of the temperature / time combination that authorities are discussing, they don’t mean that the inside of your canner should reach that temperature, or that the inside of your jar reach that temperature: they mean that the coldest spot inside your jar, and right inside the pieces of food themselves at that coldest spot, should reach that temperature for the specified period of time to ensure that the resistance of the most deeply hidden botulism spore is overcome. That’s why heat penetration and circulation studies are done.
Salt
And brining, or pickling to stop botulism …
salt prevents botulism [ https://www.zoutman.com/…/preventing-botulism-pickling-salt/ ]
Thankfully the risk of contracting botulism is rather slim these days, courtesy of the addition of pickling salt to smoked cold meats and other prepared meats. The pickling salt prevents traces of the harmful botulinum toxin from developing.
In addition, the salt is also added to allow the meat to keep its taste and color. If not, there is every chance it will go grey and start looking rather unappetizing in no time. This is why it is sometimes also referred to as color salt or colorozo. And as the meat gets less temperature-sensitive because of the addition of pickling salt, it will also keep longer.