File Size: 1842 KB
Print Length: 127 pages
Publisher: Proverbs 31 Press (May 25, 2013)
Publication Date: May 25, 2013
If you follow my reviews, you know that I am a bear about food safety in canning (you could die from improperly highly processed home canned food! ), so I was happy to read Jennifer Shambrook's impeccably detailed I actually CAN CAN CHICKEN!! How to home can chicken to save money plus time with quick, simple, tasty family recipes (I Can Can!! Frugal Living Series) . Not simply are her instructions with regard to pressure canning right about the money, she furthermore discusses the economics engaged, suggests strategies for stuffing up space within the garnir and gives recipes utilizing the final product.
Inside you'll find a thorough discussion regarding necessary equipment, crystal very clear instructions for both cold pack (Jennifer uses boneless chicken breast) and hot pack (Jennifer uses leg & thigh quarters, which her family calls "chicken hips") canning, along with placing up your own chicken stock (stock is a lot more concentrated than broth), along with a variety regarding recipes for Southern-style soups, stews, salads and "hot dishes" to use upwards the proceeds. Jennifer furthermore maintains a Facebook web page for this book, where you'll find still more quality recipes.
Jennifer, who also authored The Cornbread Bible: A Recipe Storybook , includes a wonderful chatty creating style that makes with regard to an interesting read. This particular volume also includes numerous illustrative pictures, including pictures for all regarding the recipes.
Grandma's [ARTICLE_BODY]. 02 - Canning can be a great way to save a ton of money on your grocery bill, because long as it is appropriately done with an eye towards the economics involved. In case you have the room to store a big canner plus the number regarding jars you'll be applying, I CAN CAN CHICKEN!! is a great introduction and a money-saving place to begin. Highly recommended.
PS - Grandma found several places in the text where Jennifer speaks about timing or labeling beef as opposed to chicken. Typically the timing may be the same plus I"m sure that Jennifer will certainly correct the errors ASAP. (locations 320, 785), In case you are going in order to can chicken, this is a good book in order to start with, although I would encourage reading and using the USDA National Institute regarding Food and Agriculture report as it's a bit better written than this specific book. For example the I May Can Chicken cookbook author forgets to mention applying 15 lbs for individuals living at higher elevations within the cold pack part, but remembers to contain this information within the hot pack chapter. The writer will mention to adjust your pounds of pressure for each and every 1, 000 feet previously mentioned sea level, if you are using a pressure canner with a guage in the cold pack chapter.
The author furthermore states right after between inventory and broth is how one is more watered down than the other. According to the author, broth is more diluted than inventory. Traditionally stock is identified as having the hues removed and is watery. Stock should be clear plus the ingredients are cooked using cold water that is heated gently. Broth has any remaining hues left behind and is not clear. Stock is usually made from our bones while broth is produced from meat. I understand this specific is being picky but I wanted to simplify there is a classical difference (read Escoffier to learn more about classical food preparation techniques between broth and stock. Perhaps I misunderstood what had been written, and if I actually did I am sorry.
The I Can May Chicken cookbook does provide a friendlier, folksy type of writing which is fun to read. In case you are an knowledgeable home canner, this book should serve you well. For novice home canners I actually stand by my advice of using the UNITED STATES DEPARTMENT OF AGRICULTURE National Institute of As well as Agriculture booklet for canning meats or anything otherwise.
Finally, my mother-in-law who worked as a residence economist for that USDA condition extension service never, actually canned meat. She acquired canned meats at the grocery as she thought it was safer (and probably) easier than residence canning meats. She performed can vast quantities regarding produce as she existed over a cattle ranch. Their own multi-acre family garden supplied lots of produce to could for later use.
My recommendation is to read I May Can Chicken cookbook with regard to fun, use the UNITED STATES DEPARTMENT OF AGRICULTURE guides if you need to can meat at residence, but I'd personally keep canning meat to business as industrial canners are better equipped to could meat safely.
Recommend together with caveats given., This is the FIRST (and I actually buy a lots of food preparation e-books) the first cooking/kitchen book that I not really only ENJOYED reading, but that MADE SENSE. IN ADDITION TO humongo bonus here, presently there were PICTURES available.
We all have all read the so-called cooking/kitchen books that have a great include, block paragraphs to get up space in a flimsy offering, NO images except on the include, and recipes that nobody I know will actually eat. This is NOT that.
I actually bookmarked half the book. I grinned wide in some of the tales. And I am going to make the ointment of chicken pantry recipe as soon as I actually get off the computer. No, after I buy associated with her books. Yeah, next.
THANK YOU, Miss Jenny Faye, for a fantastic addition to my e-library. < G>
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