How To Home-Can Giblets
Feb 20th, 2008 by Sylvia
Remember to keep your lids and rings at boiling temp before using them. It is best to can the livers separately from the gizzard and hearts.
1. Put hearts and gizzards or the livers in a saucepan. Cover with broth made from bony pieces or hot water. Cover and precook until medium done, stirring occasionally.
2. Add salt for seasoning, if desired, 1/2 tsp. to a pint jar.
3. Pack giblets hot. Leave about 1″ head space. Cover with hot broth or water, leaving 1″ head space.
4. Work out air bubbles with a knife. Add more liquid if needed to cover meat. Be sure to leave 1″ head space. Keep everything very hot!
5. Add lids to jars and secure.
6. Process at once in pressure canner at 10 pounds pressure (240 degrees F).
Pint jars 75 minutes
