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My big finds are chicken thighs marked down at the local SmartNFinal. . .

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Joined: Dec 31, 2005

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Posted to Thread #18129 at 4:14 pm on Apr 28, 2010

Got 'em last year for 49 cents a pound; they were going out of date. Stripped the skin off of them and popped two or three into each jar and pressure canned them up, didn't need to add water and only added half the recommended amount of salt, or no salt at all. Did upwards of 2 canner loads, at least 40 jars last year; I only canned the stuff I found on sale.

Those home-canned thighs make the BEST chicken and dumplings you have ever had. The chicken flavor is so intense that I can thin the canned chicken juice by at least double the amount (and usually more) of water and still get a wonderful chicken flavor. Beats boiling those thighs on top of the stove.

I now have shelf-stable chicken for enchiladas, tacos, chicken and dumplings, thai yellow curry, shredded barbeque chicken sandwiches. . . I've gotta find some more on sale!


A Proud "Master Food Preserver San Bernardino County" since 1996!


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