I made chicken stock and didnt kill anyone!

I decided yesterday it wastime to empty my freezer of all the bones and veggies and stuff I savedto make chicken stock. Been reading a lot of blogs that talk aboutcanning it. I bought a pressure canner awhile back and decided ok thisis it.

So I cooked the stock and let it cool over nite. TodayI strained all the stuff out of it and then put it thru a finerstrainer to get the smutch out of it so it was clearer. I started toread the canning booklet instructions and got confused. It didn't makesense. It kept saying about taking a part off and washing it and thenwhen you put it back on, make sure it says TOP and its at the top whenyou screw it back on. Sigh............only my pieces.......NOWHERE didit say top.

So I reread it again thinking Im just stressed cuzof all this family stuff going on.........but no.......no word on iteven with a magnifying glass. So I put it back the way it was. Honestlythere wasn't any other way to put it back on there. So I just prayedthat I didn't miss anything and that it would work. I cleaned up therest of the pot, then filled it with 3 qts of water like it said andheated it to boiling. In the meantime I washed the jars and filled themwith hot water to keep the jars warm.  Once the soup was hot, I filledthe jars and put them in the canner.

Stupid book says 10ptswill fit in there.....um no it wont. It says do not let them touch so Ididn't but only 8 fit. I read you can stack smaller jars so I triedthat and put the last two on top. They fit and it did work. But Iwatched the canner like a hawk. I was afraid of the steam and thepressure going too high. Thank God I have a gas stove cuz that makes itez to control. I was nervous but hey they didn't break, nothing blew upand Im not hurt!!!

I figured since I was the only one at workthat could work the big Simac pasta extrusion machine (and I never sawone in my whole life) , then I could figure this out and I did. lol.  And so I took the jars outand let them cool and it was so nice hearing the pop , pop, pop of thejars sealing.  So that pic up top is what i did today.....plus about aqt. extra I froze.

I thought a pressure canner would be scary.........but it wasn't.

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Title: Ching He Huang/Chinese Food Made Easy/Takeaway Favourites/Chicken chow mein

Ching He Huang/Chinese Food Made Easy/Takeaway Favourites
Chicken chow mein
http://www.chinghehuang.com/
http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&ign-mpt=uo%3D6
http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1
Ching makes a classic takeaway dish, chow mein. In Mandarin Chinese, this is pronounced 'chao meean' and it means 'stir-noodle'.
Ingredients
150g/5oz dried yellow shi wheat flour noodles, or medium egg noodles
dash toasted sesame oil
300g/11oz skinless chicken breast fillets, sliced into strips
dash dark soy sauce
1 tsp five-spice powder
1 tsp chilli sauce (optional)
1 tbsp cornflour
1-2 tbsp groundnut oil
1 red pepper, de-seeded and finely sliced
150g/5oz bean sprouts
1 large spring onion, sliced lengthways
2 tbsp light soy sauce
freshly ground black pepper

Method
1. Cook the noodles in a pan of boiling water for 2-3 minutes until al dente, or according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.
2. Place the chicken strips in a bowl and season with a dash of dark soy sauce, the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour.
3. Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through.
4. Add the red pepper and stir fry for one minute, then add the bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the light soy sauce, a dash of sesame oil and freshly ground black pepper.
5. Pile the noodles onto a serving plate and serve immediately