How to Can Chicken

Learn how to can chicken

Preparing the chicken

I found some chicken legs and thighs on sale and since my husband only likes the dark meat, it was perfect for canning.  Of course, it all needed skinning and splitting, but I felt good that day and started the process of mangling the chicken.  I bought three 10-pound bags and wondered if I was crazy after the first bag.  My hands felt like they were being put through the ringer.  Needless to say, they were sore and swollen after three bags, but I was determined to get it done.  After some Tylenol and an arthritis pill later, I was good to go again.  Be sure and have a good sharp knife. I did 2 cases and some odd jars with that amount of chicken.  Mostly quart jars since the thighs and legs were large.

I did find some chicken breast on sale and did 4 jars of that for curry chicken. I may do more if they go on sale again.  I use my chicken for a lot of dishes.  They are quick and easy to add to recipes.  Chicken soup taste so good with canned chicken.

Some of the finished product and a new batch of chicken getting ready to be canned.

Some of the finished product and a new batch of chicken getting ready to be canned.

Casseroles, tacos, chicken salad, Waldorf salad and stir-fry are some of the things I do.  Of course, with chicken, you can do any menu and it comes out great.  I don’t de-bone the chicken before canning because the bones fall off the meat once you open the jar and use for whatever recipe you want.

In the past, I have seasoned chicken during the canning process, but have found this not to be a good idea.  The seasonings never seem to match up with what I want to cook.

 

Canning Chicken

Cold Pack

  • I wash my jars and get my lids and rings together.
  • I separated and skinned the chicken
  • Packed the chicken into the jars
  • Pack the chicken down and take air pockets out
  • Wipe the rims of jars with clean cloth
  • Warm up lids in a pan of hot water.
  • Seal the jars with lids and rings
  • Be sure you tighten rings so they are finger tight.

Pack your jars in to the pressure cooker and start cooking according to your pressure cooker directions.  My pressure cooker was set for 10 pounds for 90 minutes for quarts and 75 minutes for pints.  Sometimes I mix both quarts and pints in the same batch, I then use the longest time and it seems to work fine.

As I get older, I am always looking for short cuts.  Canning takes a lot of work, but the rewards are great. The jars are very convenient, especially when you’re tired and want something quick to fix.  Good Luck

Preparedness Mom

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11 Responses to How to Can Chicken

  1. jay says:

    Your chicken looks beautiful. Are you deboning the legs, etc? but leaving the meat in large pieces? What is meant by “it all needed skinning and splitting”. Well skinning I understand, but splitting? splitting what? Thanks for your great example, 30 lbs is awesome!

  2. Prepardness Mom says:

    I am sure you have seen the picture that is with the blog. Legs and thighs were together and I had to cut them in half. Being partly frozen helped but that was the last bag. lol

  3. So, you left the bones in?

  4. Abi says:

    Wow, thanks for the detailed instructions. I have been wanting to try to can meats but I have been too chicken. LOL… For the most part we have been storing away freeze dried meat and chicken. We really like the taste and that it has a very long shelf life without refrigeration. I love their Ground Beef!! I’ll be looking for a sale this week and give home canning a try.

  5. Kelly says:

    What liquid are you using to pack the chicken in?
    It looks like you are using water, but wouldn’t chicken broth be better?

    I would think that water would seep all the flavor out of the meat.

  6. admin says:

    Kelly
    She doesn’t use any liquid, the liquid you see in the jars is from the chicken.
    Howard

  7. Veronica says:

    I would like to ask a question about your canned chicken specifically, but it would apply to all meat. Is it usable straight from the jar? We are told to boil home canned vegetable before tasting, due to botulism. But can meat, such as
    chicken be used for chicken salad sandwiches straight from the jar?

  8. Prepardness Mom says:

    I use the meat right out of the jars. Chicken comes in first, thats why I can more of that then the others. I used a jar of beef for stew the other day, even with no seasoning it was good tasting. Watch for the sales. I hope that beef prices come down a little since grain is so expensive to feed them. I will can as much as possible then. Chicken right out of the jars for chicken salad sandwiches is great..Thank you for your questions.

  9. Lois says:

    I don’t have a presser cooker. Can I do the same canning with a hot water bath process and cook for 3 hours

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