Last Updated on August 12, 2024 by Veronica Sparks
Canning your own chicken at home might seem like a task reserved for the most avid home cooks, but it’s a surprisingly simple and incredibly beneficial process. Not only does canning chicken provide a way to preserve food, it also offers a host of other advantages, from convenience to enhanced food security. Let’s walk through our favorite recipe for canning chicken, while ensuring safety with proper canning techniques.
Why Can Chicken?
There are several compelling reasons to consider canning chicken instead of relying solely on fresh or frozen varieties.
- Long-Term Food Storage: Canned chicken offers long-term food storage possibilities. Properly canned and stored chicken can last for years, reducing waste and saving money.
- Reduced Food Waste: Canning is an excellent way to use up excess chicken that you might have on hand, ensuring that nothing goes to waste.
- Convenient Meal Prep: Another practical benefit is that canned chicken doesn’t require thawing. This can save time in meal preparation, making it an ideal option for quick, spur-of-the-moment meals.
- Food Security: In times of supply chain disruptions or when food prices are high, having a reserve of canned chicken provides food security, ensuring that you have access to plenty of protein.
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Can You Water Bath Can Chicken?
NO! When it comes to canning chicken, the method you use is crucial for safety. Unlike fruits and pickles, chicken cannot be safely preserved using a water bath canner due to its low acidity and density. These factors make it difficult for the heat from a water bath canner to penetrate deeply enough to eliminate harmful bacteria and other pathogens.
Instead, the recommended method for canning chicken is pressure canning. Pressure canners reach higher temperatures than water bath canners, ensuring that the chicken is processed safely, killing off any potential pathogens.
It is vital to use a pressure canner to avoid the risk of foodborne illnesses, particularly botulism.
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Canning Chicken: Bone-In vs. Boneless
Choosing whether to can chicken with the bone in or boneless affects both the flavor and the canning process. Bone-in chicken tends to yield a richer broth and enhanced flavor as the bones add depth during the canning process. However, it requires more space in jars, which can reduce the amount of chicken you can preserve in one batch.
On the other hand, boneless chicken packs more efficiently into jars, allowing you to store more meat. The resulting texture might be slightly less moist compared to bone-in, but it is still tender and flavorful, making it a versatile stored protein.
Canning Chicken: Raw Pack vs. Hot Pack
There are two primary methods for canning chicken: raw pack and hot pack.
Raw packing involves placing raw chicken into canning jars and then processing, which is straightforward and quick. However, it may result in more floating fat and requires a longer processing time.
Hot packing, on the other hand, involves cooking the chicken partially or fully before canning. This method often results in better flavor distribution and texture, as well as less separation of fat during storage. While it requires more prep time, it generally gives a more consistent and satisfying result in the final product.
Do You Have to Add Salt When Canning Chicken?
Adding salt or other seasinings to your canned chicken is not necessary for preservation but is recommended for flavor. Salt enhances the natural flavor of the chicken, making it more palatable when used in recipes later. Feel free to adjust the amount of salt based on your dietary needs or personal taste preferences.
What You’ll Need for Canning Chicken
- Pressure canner
- Canning jars with lids and bands
- Jar lifter
- Canning funnel
- Towels
Simple Recipe for Canning Chicken
Ingredients
- Raw chicken (bone-in or boneless, as preferred)
- Salt and preferred seasonings (optional)
- Water or chicken broth (if using the hot packing method)
Instructions
- Prepare your pressure canner according to the manufacturer’s instructions.
- If using salt, sprinkle about 1 teaspoon per quart jar directly on the chicken. Add any other seasonings you prefer as well.
- Pack the chicken into the jars, leaving 1-inch headspace.
- If you're using the raw packing method, skip to the next step. If you're using the hot packing method, lightly cook your chicken by baking or boiling it. Then, pour hot water or broth into the jar, maintaining the 1-inch headspace. Use a canning tool or butter knife to remove any air bubbles from the jars.
- Wipe the rims of the jars, apply the lids and screw the bands on finger-tight.
- Process the jars in the pressure canner for the time specified by your pressure canner’s guidelines, adjusting for altitude. Below are some typical processing times:Boneless chicken (Raw packing or hot packing method): Process pint jars for 75 minutes and quart jars for 90 minutes. Bone-in chicken (Hot packing method): Process pint jars for 65 minutes and quart jars for 75 minutes. Bone-in chicken (Raw packing method): Process pint jars for 60 minutes and quart jars for 75 minutes.
- Once fully processed, allow the pressure on your canner to drop naturally, remove the jars and let them cool undisturbed for 12-24 hours.
- Once cooled, check that seals don't pop when pressed, label your jars with the contents and date, and store the jars in a cool, dark place.
How Long Does Canned Chicken Last?
When properly canned and stored in a cool, dark place, chicken can last up to 3 to 5 years. However, for best quality and nutritional value, it is recommended to use it within a year. To determine if canned chicken has gone bad, look for any signs of spoilage like cloudy liquids, off smells, or bulging lids, which indicate that the chicken should be discarded.
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How to Use Canned Chicken in Your Cooking
Canned chicken is an extremely versatile ingredient that can be used in a myriad of recipes. Since it’s pre-cooked, it can be added directly to dishes without additional cooking. Use your home-canned chicken in soups, chili, enchiladas and tacos, pasta dishes, and pot pies.
The texture is moist and tender, distinctly lacking the grittiness sometimes found in store-bought versions. Plus, you can use it in any recipe calling for cooked or shredded chicken.
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Ready to Try This Recipe for Canning Chicken?
Canning chicken at home is a rewarding endeavor that not only enhances your culinary options but also bolsters your household’s food security and readiness. With the right tools and techniques, it’s a straightforward process that yields delicious and nutritious results.
Whether you’re an experienced home canner or a beginner, this recipe for canning chicken is sure to enrich your cooking and your pantry.
FAQs: Canning Chicken at Home
Is it safe to can chicken at home?
Yes, it is safe to can chicken at home as long as you use a pressure canner. Pressure canning is necessary because it reaches higher temperatures than water bath canning, which are required to kill harmful bacteria and ensure the safety of canned chicken.
Can I use a water bath canner for canning chicken?
No, you cannot use a water bath canner for canning chicken. Chicken, like all meats, is a low-acid food and requires the high temperatures achieved only through pressure canning to prevent the risk of foodborne illnesses, such as botulism.
How much salt should I add when canning chicken?
Adding salt is optional when canning chicken. If you choose to add salt for flavor, a general guideline is to use about 1 teaspoon of salt per quart jar. Adjust the amount according to your taste and dietary requirements.
Can I can chicken in broth instead of water?
Yes, you can can chicken in either water or broth. Using broth can enhance the flavor of the canned chicken, making it more delicious when used in recipes later. Just be sure the broth is hot when you pour it into the jars to maintain the necessary temperature for safe canning.