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Cannery Chicken Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Canner # is 2007
1 case = 40 lbs. chicken (fresh/not frozen)
1 tsp. salt per large can
1/2 tsp. salt per small can
"good shake of pepper" in each

Gather, label and rinse cans in hot water (no soap). Put salt and pepper in each can. Rinse chicken and put in cans. Put on steam table. Fill cans with water and steam for one hour. Use the wooden mallet to adjust the water. Place lid on each can. Cook. Cooling tank. Wash cans with soapy water.

2004 - 33 lg. cans, 33 sm. cans (80 lbs./2 cases)
2005 - 36 lg. cans, 26 sm. cans (120 lbs./3 cases)
2008 - 39 lg. cans, 14 sm. cans (80 lbs./2 cases)
Directions:
Directions:
This recipe is for the Preston cannery.

 

 

 

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