Simple Recipe for Canning Chicken
Extend the life of your fresh chicken for years by pressure canning it with this recipe!
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.