Two Awesome Free Gifts For You

I want to say “Thank You” for buying my book so I’ve put together a few, awesome free gifts for you.

The Essential Kitchen Series Cooking Hacks & Tips Book

&

100 Delicious New Recipes

These gifts are the perfect add-on to this book and I know you’ll love them.

So click the link to go grab them!

Contents

Chapter 1 - Canning and Preserving. 3

Benefits of Canning and Preserving. 4

Tips for Canning and Preserving Poultry. 5

Chapter 2 - Chicken. 6

How to Can Chicken. 7

Enchiladas. 8

Chicken ’n Dumplings. 9

Chicken Noodle Soup. 10

Mexican Casserole. 11

Chicken Broccoli Soup. 12

Thai Noodles. 13

Easy Asian Wraps. 14

Chicken Pot Pie. 15

Chicken Pizza. 17

Chapter 3 - Turkey. 18

How to Can Turkey. 19

Turkey Noodle Soup. 20

Turkey Pasta with Cheese. 21

Turkey Pasta Bake. 22

Turkey Gumbo. 23

Morocco Style Turkey. 24

Turkey and Rice. 25

Turkey Bean Soup. 26

Turkey Pita Pockets. 27

Turkey Cacciatore. 28

Chapter 4 - Conclusion. 29

Chapter 1 - Canning and Preserving

For many, many decades, cooks have been happily putting up food using tried and true methods of preservation perfected in the process of canning.  Throughout the years, the glass mason jar—with its metal lid and screw-on ring closure—has been a staple of the canning process.  These jars are perfect for the task of canning since they can be easily cleaned and boiled for a solid seal that will keep canned foods fresh for at least a year, and oftentimes much longer.

At some point in your life, you have probably tried to can or preserve something.  Pickles, jams, jellies, and fruit preserves are all part of the canned foods family.  But perhaps you didn’t realize that just about anything can be easily canned!  Although some cooks prefer to only can in-season fruits, others enjoy canning everything they possibly can.  No matter how you plan to enjoy canning, this book is here for you!

This book is chock full of information on how to safely can chicken and turkey.  It also contains information about the types of equipment you will need to can safely, as well as plenty of delicious recipes with ideas for how to use your canned poultry when the time comes to eat it.  By the time you’ve read through this book, you’ll be ready to gather your jars and get to canning!

Read on to discover the exciting world of canned poultry!

Benefits of Canning and Preserving

The most common reason that chefs and homemakers have returned to their roots of canning is a desire to know every ingredient included in the foods that they and their families consume.  Since many store-bought canned foods contain BPA, canning at home is an excellent away to avoid any ingredients you don’t want to include in your diet.

Canning at home is also a great way to save money.  Store-bought canned foods can get expensive quickly, even though they may initially seem rather cheap.  When you can your foods, all you have to do is purchase one set of mason jars, and then pick up your fresh ingredients as needed, instead of purchasing brand names.

You’ll also be saving the environment when you choose to can your own foods.  You won’t be making extra garbage and messes to pollute the planet; all you have to do when your canned goods are used up is simply wash out your jars and lids and get ready to can all over again!

Also remember that when you take on a canning task, you are participating in a beloved tradition that your ancestors probably also enjoyed at one time.  This can give you a feeling of pride and accomplishment, as well as a connection to your family history.

And don’t forget, canned food makes a great gift!

Canning and preserving are perfect activities for whatever you may be looking to accomplish in your cooking life.  Get ready to enjoy them!

Tips for Canning and Preserving Poultry

One pound of meat is about equal to one pint of canned poultry.

There is no need to purchase expensive cuts of poultry.  A chicken thigh can work for canning just as well as a breast.  The canning process will help to tenderize and moisten the meat, making it tasty no matter what part of the bird it’s from!

Don’t forget to thoroughly wash and dry your mason jars, lids, and rings prior to the canning process.

Gather your chicken and remove skins.  Removing the bones is up to you.

You can dice your chicken or leave it in larger pieces.  As long as it fits in the jars, it’s your choice.

Heat jars and lids in boiling water for a few minutes, then pack chicken tightly into jars, leaving a one-inch space at the top.

Close your jars tightly and bring to boil in a pressure canner; close lid and process for 90 minutes for a pint.

Let jars cool to room temperature naturally.  Do not touch them while they are cooling.

Store your preserved food in a cool, dry place.

You must always boil your canned food in a pressure canner in order to avoid botulism!

Chapter 2 - Chicken

Chicken is very easy to can, and is one of the most versatile proteins out there.  Use it in any dish, any time of the year!

How to Can Chicken

Use these instructions to easily can your chicken for future use.  Then, refer to the following recipes for ideas on how to cook it!

Serves:  10 pints

Ingredients

Dry chicken bouillon granules

20 pounds of fresh chicken pieces (do not use frozen)

Canning salt

Instructions

Remove fat from chicken.

Chop chicken into cubed pieces if desired.

Place canning jars into the dishwasher and run through without any detergent to warm jars.

Heat 3 quarts of water for your pressure canner to almost boiling.

Heat lids in hot water for 3 minutes.

Add 1/2 tsp of canning salt and 1/2 tsp chicken bouillon granules to the bottom of each canning jar.

Place chicken into canning jars with one inch of space at the top.

Wipe down the lids and rims of the jars.

Place lids on and tighten rings.

Place jars into canner and fill with hot water to the jar rings.

Close and lock pressure canner and bring to a boil over high heat, then add cooking weight to the top.

After 15 minutes, turn heat to medium and cook for 75 minutes.

Turn off heat and leave canner alone until it has cooled completely to room temperature.

After canner has cooled, remove jars from the canner and check for sealing.

Enchiladas

A yummy and filling meal for the whole family, this recipe is a great way to use your canned chicken!

Serves:  6

Ingredients

6 flour tortillas

14oz canned diced tomatoes, juice separated and reserved

15oz canned drained and rinsed black beans

1 pound canned chicken

1 cup sour cream

1/2 cup shredded cheese

10oz condensed cream of chicken soup

Instructions

Preheat oven to 350 degrees Fahrenheit.

In a small bowl, stir together sour cream, juice from tomatoes and chiles, and soup.

In a separate bowl, shred chicken and combine with beans, tomatoes and chiles.

Divide sauce evenly between tortillas.

Top with chicken mixture.

Roll up and place into a baking dish.

Top enchiladas with remaining sauce and cheese.

Bake for 30 minutes.

Serve.

Chicken ’n Dumplings

This dish is a classic recipe for canned chicken.

Serves:  4

Ingredients

1 pound canned chicken

2-1/3 cup flour

1 tsp salt

1/2 cup butter

1/8 tsp black pepper

3 cups chicken broth

1 can condensed cream of chicken soup

3 tsp baking powder

1 tsp poultry seasoning

1/4 cup olive oil

1 tsp celery seed

1 cup milk

Instructions

Preheat oven to 425 degrees Fahrenheit.

In a pot over medium-high heat, combine flour, butter, 1/2 tsp salt, and black pepper.

Stir in broth and cook, stirring, until thick.

Stir in condensed soup and chicken.

Spread mixture into a baking dish.

Combine all remaining ingredients into a batter for dumplings.

Drop spoonfuls of batter on top of chicken and gravy mixture.

Bake for 25 minutes.

Serve.

Chicken Noodle Soup

Make this traditional, classic meal with your chicken for a warming and delicious dinner.

Serves:  4

Ingredients

14oz chicken broth

1 cup chopped carrots

1 tbsp chicken bouillon

1 cup chopped celery

16oz egg noodles

1/2 chopped onion

2 cups condensed cream of chicken soup

2 pounds canned chicken

12oz canned evaporated milk

Instructions

Boil broth with carrots, celery, onion, and bouillon in a pot over high heat for 20 minutes.

Add noodles and boil for 10 minutes more.

Add soup, chicken, and canned milk.

Cook for 5 minutes more, stirring often.

Serve.

Mexican Casserole

Enjoy the flavors of Mexican dining with this easy recipe!

Serves:  6

Ingredients

1 pound canned chicken

1/2 tsp ground coriander

1/2 tsp ground cumin

2 tbsp chopped fresh cilantro

4oz canned drained diced green chiles

15oz canned rinsed and drained black beans

10oz canned mild red enchilada sauce

8oz low fat sour cream

8 corn tortillas

2 cups shredded Mexican cheese

Instructions

Preheat oven to 375 degrees Fahrenheit.

Cook chicken with spices in a skillet over medium heat until browned.

Place in a large bowl and stir in beans, cilantro, and chiles.

Spread half of enchilada sauce into a large baking dish and top with 4 tortillas and half of the chicken mixture.

Sprinkle with half of the cheese, then spread half of the sour cream on top.

Repeat layering once more:  enchilada sauce, tortillas, chicken mixture, cheese, and sour cream.

Cover and bake for 30 minutes.

Uncover and cook 10 minutes more.

Let stand 10 minutes.

Serve.

Chicken Broccoli Soup

This delicious soup has tons of home-cooked flavor.

Serves:  4

Ingredients

4 pounds canned chicken

2 cups sliced peeled carrots

32oz canned chicken broth

3 chicken bouillon cubes

16oz bagged frozen broccoli

1 chopped onion

16 slices of Swiss cheese

1 tbsp flour

4 tbsp cold water

Instructions

Boil chicken in a large pot over medium-high heat with broth and bouillon for 15 minutes.

Add onions and carrots to the pot and turn heat to medium-low.

Simmer for 10 minutes.

Add broccoli and simmer 5 minutes more.

Add flour to cold water and stir to make a paste; stir paste into soup.

Stir in cheese until melted.

Serve.

Thai Noodles

Canned chicken is very versatile!  Use it in this delicious exotic dish.

Serves:  4

Ingredients

1 pound spaghetti noodles

1 inch peeled piece of fresh ginger

1 peeled clove of garlic

1/2 cup peanut butter

1/4 cup soy sauce

2 tbsp sesame oil

1 tbsp rice vinegar

2 tbsp brown sugar

2 tbsp olive oil

1 cup hot water

1 tsp crushed red pepper flakes

1/2 cup chopped red bell pepper

1/2 cup chopped white onion

1/4 cup chopped fresh cilantro leaves

1 pound canned chicken

1/4 cup chopped peanuts

Instructions

Cook chicken in a skillet over medium-high heat until slightly browned.

Prepare noodles according to packaging directions.

Place ginger and garlic into food processor and pulse until chopped finely.

Add oil, peanut butter, brown sugar, soy sauce, vinegar, and red pepper flakes, and pulse until combined thoroughly.

Slowly pulse in hot water.

Add bell pepper to skillet with chicken and cook for 5 minutes more.

Stir in cilantro and cook for 1 minute more.

Toss sauce and chicken with noodles.

Serve topped with peanuts.

Easy Asian Wraps

Try these wraps when you’ve got a craving for Asian inspired food!

Serves:  6

Ingredients

8 leaves chopped Napa cabbage

3 pounds canned chicken

1 grated carrot

2 cups packed spinach

2 tbsp rice vinegar

3 sliced radishes

1 tbsp canola oil

1 tbsp soy sauce

6 10-inch spinach wraps

1 cup prepared peanut sauce

Instructions

Cook chicken in a skillet over medium-high heat until slightly browned.

Shred chicken, and combine with carrot, spinach, cabbages, and radishes in a large bowl.

In a separate small bowl, combine soy sauce, vinegar, and canola oil.

Pour sauce over cabbage mixture and toss to coat well; let stand 5 minutes.

Lay out spinach wraps and divide cabbage mixture between each of them.

Top with chicken and peanut sauce.

Roll up wraps and slice in half.

Serve.

Chicken Pot Pie

It doesn’t get much more traditional—or delicious—than this!

Serves:  6

Ingredients

2 pounds canned chicken

2 tsp dried parsley

5 tbsp flour

4 tbsp butter

1/2 tsp black pepper

2 tsp dried thyme

1 chopped onion

2-1/2 tsp chicken bouillon granules

1-1/2 cup frozen peas

1 head chopped broccoli

1 cup skim milk

Instructions

Boil chicken, then drain and chop; reserve 2 cups of the boiling liquid.

Preheat oven to 400 degrees Fahrenheit.

In a small bowl, combine bouillon with parsley, flour, pepper, and thyme.

Cook onion and broccoli in 4 tbsp butter in a skillet over medium-high heat for 4 minutes.

Add peas and simmer until onions have cooked slightly.

Stir in flour mixture to coat.

Add reserved chicken cooking liquid and skim milk, and simmer until thick, stirring frequently.

Stir in chicken pieces.

Place half of the piecrust into a baking dish.

Pour chicken mixture into piecrust.

Top with remaining half of piecrust; tuck in tightly and cut slits in the top.

Bake for 35 minutes.

Let stand 5 minutes to cool, then serve.

Chicken Pizza

A fresh, homemade pizza is just a can of chicken away!

Serves:  4

Ingredients

1 prepared pizza crust

1/2 sliced red onion

1/2 cup barbecue sauce

1-1/2 cup mozzarella cheese

1 pound shredded canned chicken

1/4 cup chopped fresh cilantro

Instructions

Drain chicken and brown in a skillet until lightly cooked.

Let cool slightly, then shred.

Preheat oven to 400 degrees Fahrenheit.

Stir chicken with 1/4 cup barbecue sauce.

Place pizza crust onto a baking sheet or pizza stone and top with remaining barbecue sauce.

Top with onion, then with chicken mixture and cheese.

Bake for 15 to 20 minutes.

Sprinkle with cilantro.

Serve.

Chapter 3 - Turkey

Reach for a jar of preserved turkey when you feel like enjoying a light, low-fat protein source in your dinners.  You can do just about anything with canned turkey!

How to Can Turkey

These directions will teach you how to easily can turkey.  Use the following recipes to prepare your canned turkey when ready!

Serves:  10 pints

Ingredients

Dry chicken bouillon granules

15 pounds of fresh whole turkey or turkey pieces (not frozen)

Canning salt

Instructions

If using whole turkey, cut into manageable pieces.

Place canning jars into the dishwasher and run through, without any detergent, to warm jars.

Heat 3 quarts of water for your pressure canner to not quite boiling.

Heat lids in hot water for 3 minutes.

Add 1/2 tsp of canning salt and 1/2 tsp chicken bouillon granules to the bottom of each canning jar.

Place turkey into canning jars with one inch of space at the top.

Wipe down the lids and rims of the jars.

Place lids on and tighten rings.

Place jars into canner and fill with hot water to the jar rings.

Close and lock pressure canner and bring to a boil over high heat, then add cooking weight to the top.

After 15 minutes, turn heat to medium and cook for 75 minutes.

Turn off heat and leave canner alone until it has cooled completely to room temperature.

After it has cooled, remove jars from the canner and check for sealing.

Turkey Noodle Soup

You’ll feel like a true homesteader when you make this soup.

Serves:  8

Ingredients

3 quarts water

2 pounds canned turkey

2 chopped onions

3 chopped stalks of celery

4 chopped carrots

4 chopped cloves of garlic

1/2 tsp sage

1/2 tsp thyme

1/2 tsp rosemary

1/2 tsp celery salt

2 cups uncooked egg noodles

Instructions

Boil turkey in water in a large pot over high heat.

Add carrots, onions, garlic, celery, rosemary, sage, thyme, and celery salt.

Turn heat to medium and simmer for 2 hours.

Shred turkey meat in pot.

Boil egg noodles according to packaging directions.

Serve noodles in soup.

Turkey Pasta with Cheese

This easy pasta is a favorite with kids!

Serves:  6

Ingredients

1/4 cup butter

16oz rigatoni pasta

1/4 cup flour

1/2 cup pasta sauce

1 cup turkey stock

1 cup water

1oz package dry onion soup mix powder

1/3 cup shredded Monterey jack cheese

1/3 cup shredded cheddar

1 tsp crushed garlic

1 pound canned turkey

Instructions

Boil pasta according to packaging directions, then drain.

Melt butter over low heat in a pot on the stove, then blend in flour.

Stir in stock, water, and sauce slowly, then stir well to combine.

Stir in garlic and cook for 1 minute, stirring.

Stir in cheeses and turkey until cheese melts.

Serve pasta topped with sauce.

Turkey Pasta Bake

When you need to feed a big group or a large family, this meal is a perfect choice.

Serves:  8

Ingredients

16oz ricotta cheese

2 minced cloves of garlic

8oz shredded mozzarella

1 pound shredded canned turkey

1 pound whole wheat penne

13oz jarred spaghetti sauce

Instructions

Preheat oven to 300 degrees Fahrenheit.

In a small bowl, combine mozzarella, ricotta, and garlic.

Cook penne according to packaging directions, then drain and place in a large bowl.

Cook turkey until brown in a skillet over medium heat.

Stir browned turkey into pasta.

Place 2 tbsp spaghetti sauce into the bottom of a baking dish.

Stir remaining sauce into pasta mixture.

Spoon half of the mixture into the baking dish and top with cheese.

Spread with remaining half of pasta mixture.

Cover and bake for 30 minutes.

Serve.

Turkey Gumbo

Enjoy an explosion of flavorful taste in this easy, veggie-packed gumbo.

Serves:  8

Ingredients

6 tbsp flour

4 tbsp butter

2 diced stalks of celery

2 diced bell peppers

1 diced onion

2 bay leaves

5 minced cloves of garlic

14oz canned diced tomatoes

1/2 tsp dried thyme

1/2 tsp dried oregano

1 quart chicken broth

1 pound shredded canned turkey

2 cups frozen okra

8 cups water

Handful chopped parsley

Cooked rice

Instructions

Melt butter in a pot over medium heat.

Whisk in flour a little bit at a time.

Stir for 2 minutes until flour and butter are fully combined.

Turn heat to low; cook 10 minutes and stir until browned.

Bring heat to medium and stir in bell peppers, onion, and celery; cook for 5 minutes.

Add garlic and cook 1 minute more.

Add oregano, bay leaves, thyme, turkey, tomatoes, and water.

Bring to a boil; simmer for 1 hour.

Add okra and cook for 2 minutes more.

Serve over cooked rice.

Morocco Style Turkey

The unique taste of this turkey will leave you craving more!

Serves:  6

Ingredients

1 tsp ground cumin

1/2 tsp black pepper

1 tsp salt

1/4 tsp cayenne pepper

1/4 tsp ground cinnamon

16oz canned drained and rinsed garbanzo beans

4 pounds canned turkey

1 sliced onion

14oz canned diced tomatoes

1 tbsp minced ginger

3 peeled and sliced carrots

Instructions

Stir together cumin, pepper, salt, cinnamon, and cayenne in a small bowl.

Rub turkey with spices.

Place garbanzos into a slow cooker with onion, tomatoes, carrots, and ginger.

Place turkey on top of vegetables.

Cover and cook on high for 4 hours.

Shred turkey with two forks.

Serve.

Turkey and Rice

This incredibly easy recipe is perfect for those times when you need a quick meal at work or on-the-go.

Serves:  4

Ingredients

1 package vegetable minute rice

15oz canned Italian diced tomatoes

1 pound canned turkey

Instructions

Prepare rice according to packaging directions.

Drain tomatoes.

Stir tomatoes into rice.

Add turkey and stir again.

Serve.

Turkey Bean Soup

This smoky has a delicious and hearty flavor.

Serves:  4

Ingredients

1-1/2 pound canned diced turkey

1 cup frozen corn

10oz frozen spinach

15oz canned rinsed and drained black beans

1 diced onion

1 tbsp Italian seasoning

28oz canned diced tomatoes

1 tbsp Tabasco sauce

4 chicken broth

1 tsp liquid smoke

Instructions

Place onions, corn, and spinach into a slow cooker.

Stir in turkey, beans, tomatoes, seasoning, broth, and liquid smoke.

Cover and cook on low for 8 hours.

Shred turkey with two forks and stir everything together.

Serve.

Turkey Pita Pockets

This light meal is perfect for a lunch or quick dinner.

Serves:  4

Ingredients

2 tbsp light mayonnaise

1/4 tsp celery seed

1/4 tsp dried sage

1/4 tsp dried thyme

1/4 cup diced celery

1/4 cup sliced green onions

1/2 pound diced canned turkey

4 whole-wheat pita halves

1/2 cup salsa

Instructions

In a small bowl, combine mayonnaise with thyme, sage, and celery seed.

Stir in celery, onions, and diced canned turkey.

Spread mixture onto pita pockets.

Top with salsa.

Serve.

Turkey Cacciatore

This recipe works especially well with dark meat, but you can use any variety you like.

Serves:  6

Ingredients

5 pounds canned turkey

1 cup all purpose flour

4 tbsp olive oil

4 chopped cloves of garlic

2 chopped onions

1 chopped yellow bell pepper

(2) 28oz cans diced tomatoes in juice

1 tbsp oregano leaves

1/2 bottle white wine

2 tbsp drained capers

Instructions

Dredge turkey in flour in a shallow bowl.

Brown turkey in 2 tbsp olive oil in a skillet over medium heat until crisp.

Cook garlic, onions, and peppers in remaining olive oil in a skillet over medium-high heat for 10 minutes, stirring often.

Stir wine, tomatoes and juice, capers, and oregano into skillet and bring to a boil.

Turn heat to medium-low and simmer until reduced by half.

Preheat oven to 325 degrees Fahrenheit.

Add turkey to sauce and stir to coat well.

Cover and cook for 2 hours.

Serve.

Chapter 4 - Conclusion

Ready to start canning and preserving right away?  Just be sure to gather your mason jars (wide mouth jars are the best, but you can use any variety you like!) and some canning salt, and you’ll be well on your way to stocking your pantry with delicious canned poultry you can utilize in your dinners next year.  Time to start canning!

Two Awesome Free Gifts For You

I want to say “Thank You” for buying my book so I’ve put together a few, awesome free gifts for you.

The Essential Kitchen Series Cooking Hacks & Tips Book

&

100 Delicious New Recipes

These gifts are the perfect add-on to this book and I know you’ll love them.

So click the link to go grab them!

All rights Reserved. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying or otherwise without prior written permission of the copyright holder.

Disclaimer and Terms of Use: Effort has been made to ensure that the information in this book is accurate and complete, however, the author and the publisher do not warrant the accuracy of the information, text and graphics contained within the book due to the rapidly changing nature of science, research, known and unknown facts and internet. The Author and the publisher do not hold any responsibility for errors, omissions or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes only.