Date:   12/2/2006 9:39:32 PM ( 17 years ago ago)
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URL:   https://curezone.org/forums/fm.asp?i=784582

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When canning meats and fish at home, the product is usually put in the jar raw and pressured for an hour or more. The meat (or fish) is thoroughly cooked by the time the canning process is complete. My Grandmother used to can young chickens, usually roosters, since she raised her own laying hens. She would coat the chicken with flour and lightly brown it. Then she would put the chicken in a wide mouth jar, fill with water and pressure it. The finished product did not resemble fried chicken at all; one of the neighbor boys called it "bone gravy". While commercial canning is quite different from the home method, I imagine that the basic steps are similar and raw food is generally used because the pressure reduces cooked foods to mush.

 

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