I can them basically the same way you do. I will buy a large package or two of chicken thighs (usually still with the bone) since those are the cheapest cuts of chicken. I fill up one side of the kitchen sink with hot water and dump all the thighs into it. Then I pull off the chicken skin and discard it. I also try to pull off any large hunks of fat that are attached to the meat. I usually use regular-mouthed sized jars since the chicken thighs can easily slip through them. I uses mostly pint-size because I plan to mix the meat with rice or noodles, or make soups out of it.
I hate to say that I'm not nearly as sterile as you are when I can. I will wash the jars, lids and bands off in hot soapy water and after rinsing I'll let them soak in warm water but I don't heat the water up on the stove. I grab a wet, clean jar then drop a few chicken thighs into it until they are up to where the shoulder of the jar becomes the neck where the bands screw onto. I will add 1/2 tsp. salt (just regular table salt), fill the jar with water from the faucet, squeeze the air bubbles out with a spatula then wipe any salt and water off the top of the jar. I grab a lid out of the water and wipe it off real good with a clean towel and place it on top of the jar. Then I grab a band and wipe it off real good too then screw it on the jar but not too tightly. I set it all in the pressure canner, get it up to pressure and wait until it's time to take them out. I tend to get the pressure a few lbs. higher than required, and I let them stay in the canner about 15 - 20 minutes longer. It doesn't seem to hurt anything and I figure the longer and hotter the more likely all the germs and bacteria are killed. I LOVE hearing the *pops!* of each lid as it seals itself to the jar. I've had a few failures where the lids wouldn't pop but I put those jars into the fridge and we eat those for dinner during the week.
I've got probably 100 jars of various meats and they always taste good and are very tender when I open a jar. HOWEVER (lol!) I haven't yet tried a jar of chicken thighs but I will tonight and report back how their texture and flavor is. I've got some chicken I canned well over a year ago and the jars are still tightly sealed. I store them all in the basement where it's very dark and cool so hopefully they'll last a long time.
Justaprepper - your canning is truly awesome! The pics you posted are perfect! You should make some You-tube videos about canning!
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