Canning Chicken

Canning Chicken

Our friends at Fishnet Ministry ran into a huge problem recently.  They received two shipments of chicken days apart from each other adding up to a total of 63,000 pounds of frozen meat.  The problem for Fishnet was that they didn’t have the freezer space for all the food.  Every walk-in frig was converted into temporary freezers and calls sent out to churches and organizations begging them to come as quickly as possible to take the food off their hands so it wouldn’t be wasted.  Our family was given so much frozen chicken breasts after working our volunteer shift last week that I had no extra room inside my home freezer for anything else.  What a perfectly wonderful problem to have!  Haha!  So this week I went into “can-everything-inside-the-freezer” mode in order to make room.

Although the thought of canning raw chicken might seem daunting to most people, it really is quite easy.  Honestly, I think it’s easier to can chicken than it is garden green beans.  The benefits to being able to can your own chicken are numerous.  My favorite are the quick meal preps when needing diced chicken for a casserole or whipping together a cold chicken salad for lunch.   Just pop open a jar and you are ready to go!  It’s the convenience of store-bought canned chicken but way less expensive.  Stock up on chicken breasts when they go on sale (or when given a trunk full!) and save money and freezer space by canning it all.

The “juice” in the jars is 100% chicken broth since no liquid is added before processing in the pressure canner.  You can either use the juice in the meal prep with the canned chicken, or set aside and store inside the refrigerator for 3-4 days.


Step-by-Step Instructions

Step 1Prep your pressure canner and lidsPour 2 quarts of water and 2 tablespoons of white distilled vinegar into pressure canner.  Place lids inside a small pan of water to heat on stove.  Do not boil the lids!

 

Step 2Pack raw chickenFill clean, sterile jars halfway with chicken then pack down.  Fill remainder of jar with chicken leaving a 1 1/2 inch space at the top.
Step 3Add saltAdd 1 tsp. salt per quart jar (1/2 tsp. for pints).

 

Step 4Clean rimsUse a clean, damp cloth to clean rims and check for any dings or cracks.

 

Step 5Place lid and bandPlace lids on jars tightening with a band.

 

Step 6Place inside cannerPlace up to 7 quart jars inside your pressure canner.  Cover and lock lid.  Process quarts for 90 minutes (up to 20 pints for 75 minutes)  at *11 pounds pressure.

*Check your canner instruction booklet to ensure correct pressure based on your altitude.

Step 7Remove jarsAfter canner has cooled enough to remove the lid safely, take jars out and place on a towel to rest for 24 hours.  Remove bands checking to see if each lid sealed before storing in a cool, dark place.  If processed correctly, canned chicken is shelf-stable for 2 years.  If a lid didn’t seal, place the jar inside the frig and use within 5-7 days.

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