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It's not Botox.... Or, how to can poultry without a pressure canner.

  1. How to can poultry without a Pressure Canner.

    Yes I just said that.

    No you will not die.

    In Europe most people don't use pressure canners. Most Amish don't use pressure canners.

    Boil the meat in broth. Season to taste.

    Meanwhile boil all your jars, lids, and ring bands to sterilize.

    Next, shred or chop the meat. Make sure meat and broth stay hot.

    Pack the hot meat into canning jars.

    Wipe rim, place lid on, and ring band.

    Place a trivet in a pot that is large enough to hold jars submerged on top of a trivet.

    Place jars in pot. Pour hot water over jars until completely submerged.

    Boil for 3 to 3 1/2 hours.

    Pull jars out and place on a towel or rack for 24 hours.

    All jars should have sealed.

    Go ahead and store it.

    Any that didn't seal, you can refrigerate. Just make sure you cook it on a boil for 10 minutes.

    To be safe, cook all non-acidic home-canned foods at a boil for 10 minutes.

    You can do the same for non-acid vegetables. Recipes vary somewhat.

    Authors Note: I usually pressure can my non-acid food. Although I have boiling water and oven canned them as well.

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