Pantry recipes using canned chicken or salmon?

Gdetrailer wrote:

NYCgrrl wrote:

Gdetrailer wrote:


Just do be aware that canned chunked chicken DOES have a lot of sodium (salt) so if you are on low salt diet it may not be for you.. In that case you can sub in freshly cooked chicken that you control the salt in the cooking process..

That's my problem and solution for canned chicken. Had it once whilst on an Atkins' diet and decided I'd rather gain weight, LOL.
Hopefully there's a lower sodium available besides what I bought that time since canned meats certainly have their uses.

"Canned" anything will have considerable amount of sodium, can't be helped, just the nature of the beast when it comes to canning/food preservation..

While you can often find lower sodium versions of vegetables and tomato based canned items, but canned meat items not so much.

While I am not on a low sodium diet, I do try to watch the sodium due to high blood pressure (and am already on BP meds which have some annoying side effects and I would rather not take any more than the one I am on).

We grow our own tomatoes, cook them down and freeze the sauce using less salt than canned tomato sauces.. Allows for more control..

We do buy a lot of frozen vegetables, they are low or no sodium added.

You can also precook chicken break it up then freeze it to substitute it for the canned version.. Makes for a quick meal and you control the sodium..

Many meats also can be precooked and then frozen, we smoke our own version of pulled pork using pork loin.. Less grease/fat and we control the sodium over store bought versions. Smoke then pull and add some BBQ sauce (yeah, haven't figured out my own BBQ sauce yet :( perhaps some day) then freeze..

New favorite thing is a vacuum sealer we bought recently, these new ones sure have made vacuum packing extremely easy..

Yeah those canned meats are tricky, sodium and texture wise. Nowadays, I try to stock up on imported jarred tuna which has about 8% sodium which is a nice bit less than canned tuna's 10-13%.

No idea what the brand or sodium count was for the canned chicken I bought that time; not a lot of choices on my end.

I wuvv my vacuum sealer; one of the best purchases I've ever made for food preservation. Here's a neat trick for when the seal won't hold. Soak the rubber gasket in water and then re-install.