Kimm in WA Posted December 4, 2012 Share Posted December 4, 2012 I inadvertently purchased 40# of chicken breasts that I THOUGHT were individually frozen but is really four 10# frozen block. :bored: I am wanting to thaw it and then pressure can the chicken so I have ready made chicken for use in casseroles and soups. My question, though, is how to thaw it. I don't want it to take up my whole fridge for 10 days and it is not sealed, so there would be dripping involved. I am wondering if it is safe to thaw in a cooler, if I checked regularly to make sure it was below 40 degrees. Any idea how long this would take? Is there any SAFE way to do it faster? Also, since I would be immediately canning the meat, would it be safe to boil to thaw (but not cook) and then immediately pack to cook in pressure canner? Thanks for any input! Kimm in WA Quote Link to comment Share on other sites More sharing options...
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