one other question for you is this....did the jars loose the liquid when they were in the canner, or when you were removing the jars from the canner. If it was the later, there is a simple solution for that....but let me know at which point they lost the liquid.
What a great informational read from all of you! Thank you! Amish, The beet jars lost the liquid while in the canner and if they do lose their liquid, it is always the top row. I have a large canner in which I can stack 18 pints. I never remove the jars from the canner until the pressure gauge reads zero.
.Sometimes I have this happen when I can potatoes, and that's how I keep them moist. Otherwise, if I have a slightly dry potato in my jar, I remove it and give it to the chickens for a snack! hahahaha!
Amish, you shared where you have had this happen to your potatoes. I have canned potatoes in the past, some lost liquid, some did not. But the way I processed them was to merely peel them, cut the potatoes into chunks, pack in jars, add salt and put boiling water over the top and process. We really like the flavor, but I found that some of the potatoes cooked away. We had a great potato crop again. We usually donate 100 -150 pounds to the woman's group of our church for their lefse money-making opportunities, and hence our crop must be large but we share with our neighbors also. So, long story short, we will be canning more potatoes. Any suggestions?
Oh, before I begin. Thank you for the wonderful tip about the lemon juice in cleaning off the rim of the jars to cut the grease. I would have not known what to do there and, quite frankly, had not even thought of it until I got to that point and wondered what to do.
So, my understanding is that both you and Bonnie completely cook the chicken to the point of it falling off the bone, with this cooking difference; You do your chickens in the kettle and Bonnie does her's in the crockpot. You both use the broth to fill the jars. My question...how full do you fill the jars?
Now here is another question. I have a Kerr canning book that has a 1982 copyright and it has a recipe for canned fried chicken. Here is the recipe:
Dress and cut up fowl. Do not roll in flour. Sear chicken in hot fat until lightly browned. Pack hot chicken in jars to within one inch of the top. Add one teaspoon salt to each quart jar if desired. Add three or four tablespoons of fat in which chicken was seared. Put on cap, screw band. Process the pints for 75 minutes and quarts 90 minutes at 10 pounds pressure.
Have you or Bonnie does this type of processing of chicken? I am very intrigued by the recipes in my old canner book and last summer we canned the stewed tomatoes which turned out wonderfully. Up until a few years ago, I only used this book but wondered about some of the techniques so purchased a newer canning book.
As usual, thank you for your help...how wonderful to visit with you all, again. Trying to keep my health moving forward as well as working full time has been a challenge...but canning remains a joy!