Canning Weekend #4: Shredded Chicken and Maple Syrup

This was SuperBowl weekend so I didn't have a lot of time for canning. Also, my family had begun talking about joining me on a low carb lifestyle (after the Super Bowl feast, of course) so I was unsure what to can. I decided on chicken because that would work for my meals and theirs. I boiled 20lbs of leg/thigh quarters and deboned it all the next day. Nearly half I put in baggies in the freezer because if there's one thing that they love more than burritos it's shredded chicken for sandwiches. The other half I canned in pints for 75  minutes at 13psi. (For my altitude) 

I also canned three quarts of homemade maple syrup. I wasn't sure how serious they were about the low carb thing and we were running low. Better safe than sorry. Since then they have joined me on low carb so the syrup sits unused. Hopefully it stays that way! For those of you interested, here's the recipe for homemade syrup.


Homemade Maple Syrup 

1 cup each of white sugar, brown sugar and water. 

1 Tbsp Maple extract. (Mapleine) 

I bring it to a boil stirring constantly and then let simmer for five minutes or so to thicken up. This won't be as thick as store bought because there is no high fructose corn syrup in it. The whole reason behind my starting to make it was to avoid that one ingredient. To can it for long term, I pour into jars and water bath for ten minutes. Being all sugar, it has stayed good on the shelf for months without canning. But I like to give it away occasionally and it makes people feel better if it's canned. 

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Posted on February 11, 2015 and filed under Homecraft Happiness, Frugal Eating.