Canning Canned Chicken Question

[Amethyst]

Friday I canned 15 pints of chicken thighs. I only had regular mouth jars and did the raw bone in pack with no added liquid. It was hard to get enough chicken in some of the jars and I also let the temperature fluctuate too much during processing. They all sealed but some of the jars have a couple inches head space. Will they be alright?

 

[moldy]

Did the temperature fluctuations drop the pressure below where it needed to be for your altitude? I would be MUCH more concerned about that than siphoning

 

[summerthyme]

As long as it never went below 10# of pressure, you'll be fine. The meat which is above the liquid may darken a bit, but it won't hurt anything, even flavor.

Summerthyme

 

[Amethyst]

After it went from 10 to 5, I slowly brought pressure back up to 12 and kept it there for 75 minutes.

 

[moldy]

Should be fine .

 

[Publius]

After it went from 10 to 5, I slowly brought pressure back up to 12 and kept it there for 75 minutes.

Best way is to remove the skin and debone you will get more in the jar and regular canning jars are fine.
Like Summerthym was saying 10 pounds and 12 pounds is Ok but once you get it up to pressure you want to cook it for 90 minutes or 1 1/2 hour is the same as 90 minutes and you should be good to go.

You can use the same for all meats.

 

[Amethyst]

Best way is to remove the skin and debone you will get more in the jar and regular canning jars are fine.
Like Summerthym was saying 10 pounds and 12 pounds is Ok but once you get it up to pressure you want to cook it for 90 minutes or 1 1/2 hour is the same as 90 minutes and you should be good to go.

You can use the same for all meats.

Ninety minutes would be for quarts; I canned in pints. Thanks to everyone that replied!

 

[amazon]

I agree with Publius. Skin and de bone them. You can fit in a lot more. It is a bit more work, but not too long with a good knife. Glad all your hard work wasn't to throw out!