Canned chicken in a pressure cooker liberty-mp-900

Canned chicken in a pressure cooker liberty-mp-900

Category: Blanks

Ingredients
for one half-liter jar
chicken drumstick	4 things
onion	½ medium onion
hassle	¼ small carrots
black pepper	8 peas
salt	1h
water	2stl

Cooking method

• 
• The whole shins fit into the jar, but I prefer to cut off the lower bone by an inch and a half.
• So, pour salt, pepper and seasonings into a jar. Put half of the onion and carrots. Pour out a tablespoon of water. We put the chicken legs with the bone up. We spread the remaining onions and carrots and tamp them tightly. Add the remaining water. Close with a screw cap.
• 
• Place a silicone mat on the bottom of the pressure cooker pan, place the cans and pour water to the middle of the cans or slightly higher. Close the lid and let stand for 99 minutes. After the end of cooking, wait until the pressure has gone down, open the lid and leave to cool in a saucepan for about half an hour. Remove the jars and let them cool.
• 
• It turns out a very fragrant chicken in its own juice.
• 
• In the same way, I cooked chicken fillet in pieces and mackerel. As a seasoning, I took a teaspoon per can of frontier picking spice with iherb.

The dish is designed for

1 half-liter jar

Time for preparing:

10 + 99min

Cooking program:

pressure cooker

Note

The principle of cooking here is the same as when making canned meat in an autoclave, as it is cooked at temperatures above 100 degrees and under pressure. Vacuum sucks the lids very powerfully, you need to open it with effort. It is convenient to use such canned food as a travel option.

ps.
I decided to check at least approximately what temperature comes out with this type of cooking.
She poured water into the pot of the pressure cooker, put the double boiler on, and put the oven thermometer on it. I vystvavil 3 minutes VD and quickly let off steam. The thermometer showed 110 ° C

Interesting idea! For special occasions, it's a good idea to have this option. So after all, you can make from any meat. Bookmark unambiguously!

As a student's mother, I was also interested in the recipe. How long can you store? I just think the godfather here is going to slaughter his cocks, so I think he can spin jars for his son for the winter?

[without changing the appearance and taste of canned food]

Here's what I found on the forum about storage. In my opinion, important and useful information.
Quote from Vanya28

We'll probably have to open the whole topic.
A little bit of basics.
We divide canned food into two groups:
1. Pasteurization is what we do with you, roll up the lid or screw it on. Temperature up to 100C.
2. Sterilization is already a temperature of 120C or 132C.
For now, we will only talk about pasteurization up to 100C.
Now about mushrooms in particular, although this also applies to other products, but to a lesser extent.
We proceed from the assumption that the pasteurization was performed very well.
Mushrooms (cans) will not explode and the lids will not swell.
The view will remain beautiful.
What will be left to grieve?
We will grieve about bacteria that can remain and develop in an airless environment. without changing the appearance and taste of canned food, and this is already very serious. We are talking about the bacteria botulism.
How to solve this problem in home canned food with mushrooms (for other products this also remains relevant, but to a much lesser extent)?
It can be easily solved.
Again, a little bit of basics.
The botulism bacterium dies when sterilized at 120C in 60 minutes or at 132C in 20 minutes.
Toxin (poison) of botulism bacteria is destroyed at pasteurization temperature - up to 100C in 20 minutes.
Decision:
Pasteurizing mushrooms in small jars with a screw (disposable) lid, a screw lid, this is more correct.
And how to do it correctly, you can ask me.

Mark ready-made jars on glass and lid Alcohol Flamaster, where you indicate the DATE of pasteurization and the time of eating until the certain DATE OF Eating.
The eating period without fear is 8-10 weeks.
WHAT'S NEXT?
And then your homework should ALWAYS undergo heat treatment before entering the mouth.
HOW TO DO IT?
1. You can warm the jar in a water bath for 20 minutes.
2. You can fry the contents of the jar.
3. You can cook the contents of the jar.
Put jars of cooked mushrooms on the shelf (they are well stored at room temperature) and you get happiness!

What else? Why 8-10 weeks?
The answer is simple, anaerobic bacteria develop very slowly, respectively, the accumulation of toxin is also very slow.
We do not fight anaerobic bacteria, they are not poisonous.
We deal with their waste product - toxin.
Knowing these simple basics will help you avoid and avoid the potential threats associated with home canning.
The described method applies to all home canned food, especially if in doubt.
This is a short course. You still have questions, write.

Here's what I found on the forum about storage. In my opinion, important and useful information.
Quote from Vanya28

This is all clear, but it is these legs, how much did you store and where?

The legs were getting ready for a weekend hike. I did it on Thursday, then the cans were without a refrigerator for 3-4 days. And then they ate everything.

The legs were getting ready for a weekend hike. I did it on Thursday, then the cans were without a refrigerator for 3-4 days. And then they ate everything.

Clear.

Did you tighten the lids before sterilization? Once she made canned fish, so the seaming caps were twisted, put on a clip and boiled for 5-6 hours. So some of the covers were blown up by internal pressure. And in the pressure cooker, I just covered it, and after sterilization I twisted it. So the question that worries me is how the can and the screwed lid withstand the process? It would be more convenient for me to close it immediately, and then cook - the smell comes out less into the saucepan, the gasket will stink less.

As a student's mother, I was also interested in the recipe. How long can you store? I just think the godfather here is going to slaughter his cocks, so I think he can spin jars for his son for the winter?

Nadyush! Feel free to roll the stew. Last year I made a Mulenex in a pressure cooker. They are great! Believe it or not, this afternoon we opened a can of chicken (we are releasing the container for this year's stew). Excellent stew. I did both fish and beef. And the milk turned out to be an excellent "cod liver"

Did you tighten the lids before sterilization? Once she made canned fish, so the seaming caps were twisted, put on a clip and boiled for 5-6 hours. So some of the covers were blown up by internal pressure. And in the pressure cooker I just covered it, and after sterilization I twisted it. So the question that worries me is how the can and the screwed lid withstand the process? It would be more convenient for me to close it immediately, and then cook - the smell comes out less into the saucepan, the gasket will stink less.

Personally, I screwed the lids before sterilization. And I had jars with screw caps.

Doesn't it mean it? Thank you, otherwise I was afraid that it would suddenly explode, and the aluminum lid in the pressure cooker would ditch

No, it doesn't. Do not release the main pressure by opening the valve. Let it fall by itself.
I made small jars (I don't remember what anymore), so I put them in two layers. The lower banks were generally under water. If you do not roll it up before sterilization, then such savings (time, electricity ...) will not work b.

interested, but there are questions:
1.How many half-liter jars fit in a pressure cooker?
2. I only have a Soviet gas pressure cooker, try it or not ???

1. In a 6-liter Moulinex pan, 3 cans of 700-gram are placed (respectively, and 500-gram are also 3).In the Simbo pressure cooker, and there is a 7-liter pan, 4 pieces are placed.
2. In a pressure cooker, I probably wouldn't risk it. I have a full-fledged autoclave, so there I follow the pressure on the pressure gauge. In electric pressure cookers, sensors monitor the pressure. And how to track in a pressure cooker?

Cover and tighten the lids before cooking. Then the lids, too, are additionally sterilized inside the pressure cooker, as in an autoclave.
It is necessary to let the steam go down (do not forcibly release the steam) so that it gradually cools down, and the lids themselves will be drawn in by vacuum. They close very well. When opened, such a characteristic click comes out, as in good factory canned food.

I made mackerel fish, it stinks when it is cooked, and so when there is no smell in the jar and under the lid.

This pressure cooker contains three half-liter jars at the same time.

Be sure to put a carpet on the bottom of the pan so that the jar does not burst from overheating.

[to kubanochka]

to kubanochka

Do you autoclave canned food?
Actually, I'm training on the pressure cooker. I'm going to buy an autoclave on Amazon. So that you can definitely see what pressure and temperature on the pressure gauge. Well, there is more volume in it, so liter cans will fit. Right now, thinking about buying, or maybe the pressure cooker will be enough?

I did it in an autoclave, when we lived in the apartment, I had a gas stove there. Now I am sorry to put this bandura on glass ceramics. So I do it in pressure cookers.
I want to buy an electric autoclave, we produce them in Krasnodar. But for now, two electric pressure cookers are enough. In my autoclave, I made canned food in 700 grams. Placed 14 pieces, two floors. I don’t remember how many liters.

Hmm, I didn't even think about the stove. I also have glass ceramics. but it seems like the weight of the autoclave is not very large. 10 pounds only weighs.

Weighs 10 pounds in total.

Plus 10-14 cans of product, plus water in an atoclave.
I am a young lady on the weak, but it was problematic to put and remove the filled autoclave from the stove. That is, I loaded them on the stove and took out the cans on the stove too. It's a pity for glass ceramics

Well this turns out to be 20-25 kilograms. a lot. vato.
And if the autoclave with its contents is simply shifted from the hob to the countertop? Or could it scratch the glass?

Can you tell me, here, an autoclave, how quickly does it gain pressure if you put it on ceramics? Is there enough power there?

I didn't put it on glass ceramics, I was afraid. Tomorrow I will go to buy an electric autoclave for 22 liters. We have it 12400.

And I finally found a video with an autoclave of interest to me, so that a person stood nearby and the proportions could be seen, otherwise there are a lot of advertisements, but only the pressure cooker itself is shown how it works, without people.
Here, and on amateur videos it looks like a saucepan, not at all huge as I was afraid. It is also designed for a small volume, for only 7 pieces of liter jars. And, by the way, there the man just made canned food on a ceramic plate. He first put the jars in the pot, filled it with water, closed the lid, cooked. And then, when the pressure went down, he simply opened the lid and took out the jars, as from an ordinary pan.

If anyone is interested, this thing is called Presto 01781 23-Quart Pressure Canner and Cooker.

Girls and in the usual cartoon this will not work?

There are multicooker with pressure cooker function, such multi can be used as autoclaves.

I understand this, but I have an ordinary CF. So I ask in it, can I do it or not?

Ol, if you just eat right away, you will succeed, but if for future use, then no. Boiling over 100 degrees is needed, and this is only possible with increasing pressure. Otherwise, all sorts of rubbish (such as botulism) can start in canned food, and this is fraught ... Buy a pressure cooker, and you will be happy

I didn't put it on glass ceramics, I was afraid. Tomorrow I will go to buy an electric autoclave for 22 liters. We have it 12400.

kubanochka Have you already bought an autoclave? Skinte pictures please

And can I get in here with a link to self-made autoclaves, which we began to make?
🔗
🔗
🔗

From the first two links, even from the photo, you can see that this is samopal, the seams are crooked. The material from which it is made is not even indicated. God forbid such a miracle explodes.
On the third link, they look much better. But the price is somehow inhumane.

[samopa]

From the first two links, even from the photo, you can see that this is samopal, the seams are crooked. The material from which it is made is not even indicated. God forbid such a miracle explodes.
On the third link, they look much better. But the price is somehow inhumane.

so I wrote samopal !!!

Yeah, these * manufacturers * probably do welding in the garage.

Ol, if you just eat right away, you will succeed, but if for future use, then no. Boiling over 100 degrees is needed, and this is only possible with increasing pressure. Otherwise, all sorts of rubbish (such as botulism) can start in canned food, and this is fraught ... Buy a pressure cooker, and you will be happy

Lena, thanks, I understand

kubanochka Have you already bought an autoclave? Skinte pictures please

Yes, I already bought it. Now I will take a picture outside, and inside in the evening, because I have just filled 14 cans. This is already the third batch since the purchase. And I bought it the day before yesterday. Happy with the purchase.

Autoclaves are made in our Krasnodar, this is their online store 🔗
The prices are the same as from the warehouse.
I bought this one for 22 liters electric
Those autoclaves, which are made of stainless steel, combine an autoclave and a moonshine still.

girls!! so I found this topic, I lost it was

tell me, I need to do this on the road, so that it was 20 hours without a refrigerator. I don't have a pressure cooker

maybe, who knows - how?

I've dug up something on the Internet, look with an experienced eye, it seems to me that it might be useful

Homemade chicken stew
For stew, you can use fresh chicken meat along with bones. Wash the gutted and scorched chicken carcass, remove the whole skin from it. Then cut the carcass into large pieces, salt and put in sterile glass jars, adding internal chicken fat (if any), spicy dry herbs of marjoram or savory, 1/4 teaspoon of turmeric, 10 peas of black hot pepper. Place the jars on a baking sheet on a layer of coarse salt, cover with lids (temporary lids, only for stewing in the oven!). Place the baking sheet with the jars in an oven preheated to 200 ° C and stand after boiling the mass in the jars for at least 2 hours, then remove and immediately roll up with sterile lids. In the same way, you can cook stew of goose, turkey, duck.

and other recipes are all over - keep in the refrigerator ..

please tell me how to make 99 minutes on Liberty 900

Why not ask about Liberty in Temko? https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=188715.0

it seems to me that 99 minutes are set with the + button

Why not ask about Liberty in Temko? https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=188715.0

it seems to me that 99 minutes are set with the + button
I rummaged through the entire Internet, I can't read it anywhere, but here in the recipe it says cooked in Liberty and put out 99 minutes! It’s just that I’m either defective or cooked in another, with the + button you can remove or add 15 minutes, but what would 1,2,3..99 I don’t know ?!

Excellent stew. I did both fish and beef

Hello! Can you tell us more about the fish?

Your recipe inspired me to stew chicken, although it was cooked in an ordinary Soviet gas pressure cooker.

Something is not working out for me. The pressure cooker cannot turn on. It rages, it works, but the mode is not installed. Can you tell me what's the matter? There is no rug at the bottom, I don't think that's the point ...
I have a Scarlet 1529

I have an ARC multicooker pressure cooker, I set it to 100 minutes in the stew mode. and cooked chicken stew.
Excellent chicken, there is no comparison with anything, no matter how cooked. Thanks for the recipe.