Canned Chicken
Can your own chicken using a pressure canner. No preservatives or added water like commercial canned chicken - just chicken and a little salt. Quick and easy to use in a variety of recipes.
Equipment
- 1 Pressure Canner
- 8 Wide mouth pint jars
- 8 Jar lids and rings
Ingredients
- 9 lbs boneless, skinless chicken breast or thigh (may need more or less depending on how much you trim and how it fits into jars)
- 4 tsp salt
Instructions
- Wash jars, lids and rings in hot soapy water. Rinse well.
- Fill the jars with raw boneless, skinless chicken, leaving 1 inch headspace
- Sprinkle 1/2 teaspoon of salt over the chicken in each jar
- Wipe the rims of each jar with a paper towel or cloth wet with vinegar, then close each jar with a lid and ring
- Place jars in pressure canner and fill with appropriate amount of water. Follow the instructions for your pressure canner
- Lock the pressure canner lid, and bring water to a boil over medium-high heat. Once it’s boiling, vent the steam for 10 minutes, then close vent. Continue heating to 10 pounds of pressure.
- Process pints 65 minutes, quarts for 90 minutes
- Turn off the heat, and let pressure return to zero on it’s own. Wait 2 minutes longer, then open the vent. Remove the canner lid and wait 10 more minutes than remove jars.