Translation of the original dish is big plate chicken, but subbed with Nutria. It turned out great! I did a high pressure can for 90 minutes, still new to this so wanted to check and make sure everything is safe for shelf storage.
by Euphoric_Sherbet2954
6 Comments
Hi u/Euphoric_Sherbet2954,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
The ball canning guide has a DIY soup recipe – is that what you used?
Where are you from that you eat nutria?
I’m not concerned about the use of nutria, but I am concerned about everything else –
-where did the recipe come from?
-You used an electric canner, which we as a sub don’t currently view as safe due to lack of third-party testing
-you didn’t vent, which is an important part of the pressure canning process
For these reasons I’d fridge these jars and eat them soon, do not treat them as shelf stable.
Well, I was going to delete this post out of embarrassment, but I’ll leave it up so others can learn from my mistake.
I’m just glad someone is out there eating those things. The levee damage haunts me.