I'm sorry, I used the wrong term. I ment canning chicken with out adding any water to the jars. I read that this was an option. Is that correct?
Dry pack canning
Just purchased a pressure canner and am looking for instructions on dry canning chicken. Is it better to remove the skin and bones or will that lesson the product's flavor?
How much does ambient temperature affect long term storage and just how long can I expect to be able to store these jars?
How much does ambient temperature affect long term storage and just how long can I expect to be able to store these jars?
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