Directions: |
Directions:Prepare your pressure canner.
Prepare your chicken. If keeping the chicken with bones, separate the meat at the joints and make sure the pieces fit into the jars. Cut up boneless chicken into pieces. Remove the skin from your chicken if you want.
Raw Pack method: Fill your jars loosely with meat pieces, leaving 1 1/4 inch headspace. Sprinkle 1/4 – 1/2 tsp. salt on top of pints jars, and 1/2 – 1 tsp. of salt on quart jars, if desired. Hot Pack method: Lightly cook your chicken (you can boil or bake it). Fill your jars with lightly cooked chicken, and hot chicken broth or water, leaving 1 1/4 inch headspace. Sprinkle 1/4 – 1/2 tsp. salt on top of pint jars, and 1/2 – 1 tsp. salt on quart jars, if desired.
Remove air bubbles from the jars with a canning utensil or a knife.
Wipe the rims, adjust the lids/rings, and process in a pressure canner as follows: For jars without bones (both hot and raw pack methods), process pints for 75 minutes and quarts for 90 minutes. For jars with bones (both hot and raw pack methods), process pints for 65 minutes and quarts for 75 minutes
For Dial-gauge pressure canners, process jars at 11 pounds pressure (altitudes of 0 to 2,000 ft) or at 12 pounds pressure (altitudes of 2,001 to 4,000 ft). For Weighted gauge pressure canner, process jars at 10 pounds pressure (altitudes of 0 to 1,000 ft) or at 15 pounds pressure (altitudes above 1,000 ft). |
Personal
Notes: |
Personal
Notes:
1. Raw Pack or Hot Pack?
There are two options for canning meat: the raw pack or hot pack method. In the raw pack method, you put the raw chicken into a jar and process it. In the hot pack method, you cook the chicken (just a little bit) before you pack it into the jars and you also add some liquid and then process it. According to Clemson State University, both methods are fine, but the hot pack method might give you slightly better canned chicken for long storage. (source).
There is no need to pre-cook your chicken since it cooks in the pressure canner. So I personally prefer the raw pack method. However, I’ll include instructions for both canning methods below.
2. Bones in or bones out?
You get to choose if you keep the bones in or take them out before you can your chicken. This depends on if you are using a recently butchered chicken, a whole chicken from the store, or if you chose to use boneless chicken breasts or whatever else.
You can use any type of chicken parts, boneless or with bones for this canning chicken recipe.
If you choose to keep the bones in, you will have to cut the chicken pieces up before canning and make sure you can get those pieces to fit into the jars. There will also possibly be more wasted room in the jars if you keep the bones in.
If you use boneless chicken breasts or thighs from the store, you can make nice uniformed cubes of chicken for the jars. It’s up to you!
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This recipe for chicken is from