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<blockquote data-quote="NodakBuckeye" data-source="post: 62129" data-attributes="member: 714"><p>Agreed! I would rather have the canned over freezer burn 7 days a week and twice on Sundays. Nice to have a quick meal or take stuff with on long trips- chili, stew, soup in pint jars, heat at the filling station microwave. Spent enough time being cash poor to become pretty cheap, and the food is way better!</p><p></p><p></p><p>If you follow an established recipe for canning chicken you will be fine; not so much the ingredient's fault for botulism as the sketchy canning methods of many. Musky's times look good. Last I checked USDA increased time/pressure starting at 1200 a.s.l. Just about any university extension service should be able to give you the latest n greatest.</p></blockquote><p></p>
[QUOTE="NodakBuckeye, post: 62129, member: 714"] Agreed! I would rather have the canned over freezer burn 7 days a week and twice on Sundays. Nice to have a quick meal or take stuff with on long trips- chili, stew, soup in pint jars, heat at the filling station microwave. Spent enough time being cash poor to become pretty cheap, and the food is way better! If you follow an established recipe for canning chicken you will be fine; not so much the ingredient's fault for botulism as the sketchy canning methods of many. Musky's times look good. Last I checked USDA increased time/pressure starting at 1200 a.s.l. Just about any university extension service should be able to give you the latest n greatest. [/QUOTE]
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