Canned Chicken
Boil chicken and debone.
Place chicken in a jar, along with 2 tsp. Chicken soup base or bouillon,
per pint.
Fill jar to line with chicken broth. Place lid and rim on jar tightly, making sure
rim is clean. (It does not matter if
chicken and broth are hot or cold, although hot helps cut down on the
processing time. The lids do not need to
be hot.)
Process in pressure cooker for 20 minutes with 10 lbs.
Pressure.
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