I am currently processing pints of cold pack chicken and my weight just stopped jiggling with 10 minutes to spare. I think I smell something burnt in the bottom of the canner but I am not 100% certain what I’m going to open it to as I am waiting for it to depressurize.
What did I do wrong? I put the pints in to process for an hour and five minutes like the nchfp says, vented the canner for 10 minutes before placing the weight like the instructions say to, so I am not sure what I did wrong.
What do I do with the food inside? Can I freeze or reprocess or just toss the whole batch? I’m in the midst of cutting up 40lbs of chicken I got on sale and don’t want to make the same mistake or waste any more.
by Far_Salamander_4075
2 Comments
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I’ve opened the canner and there is still water in the bottom. I think it may just smell like burnt chicken from some siphoning. And of course my jars are sealing as I lament my failed attempt at canning meat for the first time. Can I cook it off in a pan and eat for dinner and freeze some?