Pressure Canning Chicken

pressure canning chicken

The best thing about canning your own food is that you know what went into that jar!  You know that the meat was fresh and clean, you know that the jar and lid/ring was properly looked after, you know it was properly pressure canned.

There is a joy to canning your own food..

Once its been canned up, its shelf stable.. no freezer required and if you can your meats like I do, you will have the max amount of choice in how to use it once it comes out of the jar.

So Lets get to it..

  • Raw Chicken Breasts (deskin them, and if needed, debone them)
  • Water

Take your Chicken Breasts and cut them into cubes, they do not have to be perfectly matched, just within the same size on average.

Place a your wide mouthed canning funnel onto your pint canning jar and pack your raw chicken cubes into it, pushing down if needed to make sure you don’t have any major blank spaces. Fill till its full leaving a one inch head space.

Cover the chicken in the jar with room temp water to the one inch head space.

Repeat for a full load in the pressure canner, that for me is 18 pints

Wipe each rim of the jars with fresh water, making sure there is nothing on the rim, place a new lid on the jar and then your ring and tighten to finger tip tight, do not over tighten your ring on the jars.

Place into your pressure canner, add your tap hot water to the correct height per your canners booklet.. Follow all directions on your pressure canner.

In my area, its 55 minutes at 10 pounds weight.

Hmmm, Its been pointed out that the newest rules per center for canning food safety say 75 minutes for pints..  I will include this here..  Having been canning now for over 30 years, they sure have changed the rules and keep changing them.. sigh!  I have no doubt that they will change again..

Once its out of the canner and sat in the same place for 24 hours, take off the rings, wipe the jar and seal gently (I have minerals in my water that leaves a film on the jars) and then move them to a cool dark pantry for long term storage.

The meat will be clumped together in the jar but will break apart into the cubes very easily when you are taking it out.. save the chicken water for use in soup or stew. The canned meat will be very tender and can be used cold to create a outstanding sandwich or it can be chopped  up and used in fried rice  or it can be threaded out and used soup.

Because I can it plain, it can be used in any way I want once it comes out of the jar..

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6 Responses to Pressure Canning Chicken

  1. WolfSong says:

    55 minutes?
    National Center for Home Food Preservation shows 75 minutes for pints, with only the weight changing based on elevation.
    https://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html

    • That is odd, that is the time my book says for quarts Wolfsong and 55 for pints..

    • Hmm.. now what do I do about that.. I trust my book, I have used it for years now.. I guess I will adjust the post based on the information provided Still that is a big difference quoted between pints and quarts..

    • Hi Wolf-song I have added your updated info in bold.. Thank you for your comment..

      • WolfSong says:

        I’m guessing your book is a fair age?
        Mine is from 2006 and it lists 75 minutes for pints. 🤷‍♀️
        Yeah, things keep changing as there is more research done.
        I try to update my recipes at least every 2 years, just to make sure I haven’t missed anything new.

      • Its about ten years old but its Canadian and I have noticed difference over the years between the Canadian recommends and the USDA recommends and Massive difference if you look to the Asssie or UK or Europe on things.. It is about 4 versions behind the current one, but I will do a little reading and slip notes in it rather then replace it.. I do have much older books.. I have canning books from the 30/40 50/60 70/80’s and 90/10.. each twenty year seems to bring a different swing of what is popular, what is common and so forth.. Its a good idea on updating the recipes.. I am a split in the middle, I use heavy salt, sugar and acid in mine.. I tend to go old school so I am not to worried.. I do not like recipes that are made to last 6 months to a year, I want recipes that can last at a MIN a 3 year cycle.. not that I don’t try and do fresh every year but gardens being gardens.. its not as easy as just saying.. I will have X per year.. Again.. Thanks for the note, grateful 🙂

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