Food Safety Issues/canning chickin

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Question
in canning chickin or chili,   can i just boil the jars or do i need to do them in a pressure cooker, and for how long?

Answer
Hi Keith,

Meat and poultry products must be processed in a pressure canner.  These foods have a pH that can easily support the growth of harmful bacteria and the only way to kill these bacteria is in a pressure canner where the temperature is 240 degrees F.  

For complete, research-based and tested recipes on how to can both chili and chicken, please see the following websites:

Chili:  http://nchfp.uga.edu/how/can_05/chili_con_carne.html

Chicken:  http://nchfp.uga.edu/how/can_05/chicken_rabbit.html

Happy Canning!

Carol

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Volunteer


Carol Schlitt

Expertise

I can answer questions on home food safety, sanitation and home food preservation.

Experience

I am a former Extension educator, nutrition, wellness and food safety, having retired August 1, 2010. I am a food safety instructor for the Illinois Department of Public Health, a ServSafe Instructor/Proctor and have my own company, Safe & Savory Solutions, Inc - www.safeandsavorysolution.com

Organizations
National Extension Association of Family and Consumer Sciences (Past President and current Historian), St. Louis Culinary Society.

Education/Credentials
BS - University of Illinois MS - Southern Illinois University at Edwardsville

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