Home Canned Chicken is a Great Prep

June 08, 2015

My wife likes to can food of all types.  One thing that we have had good success with is canning meat.  One of her favorites is to can chicken.  It is one of the more inexpensive meats and yet one of the more versatile, when it comes time to cook.  She makes curries, Mexican foods and all kinds of casseroles and stir-fries from canned chicken.

Howard

Here is her recipe for canned chicken.

We like dark meat on chicken and turkey.  I get the skinless chicken thighs, if they are not too expensive or on sale.  I also get turkey thighs. Usually I end up getting the ones with skin and bone-in because they are cheaper. Just take the skin and fat off and debone the meat from the thigh, the legs are to hard to debone. Canning boneless chicken saves time when you are ready to cook. I like using boneless chicken when I am in a hurry for curry; I just dump the jar in a pan and cook.

There are two ways to can the chicken.

Hot pack– Boil, steam or bake meat until about two-thirds done. Add 1 tsp salt per quart to a jar, if desired. Fill hot jars with pieces and hot broth, leaving 1 ¼ inch head space. Remove air bubbles.

Raw-pack– Add 1 tsp salt per quart, if desired. Fill hot jars loosely with raw meat pieces, leaving 1 ¼ inch headspace. DO NOT ADD LIQUID. Wipe the rim of the jars with dampened clean paper towel. Adjust lids and process. (I use the raw method)

The process and times stated are for a dial-gauged pressure canner.

Canner Pressure (PSI) at Altitudes of

Style              Jar           Process           0-         2,001-          4,001-         6,001-

Of pack         Size         Time        2,000ft        4,000ft         6,000ft        8,000ft

Without bones

Hot &          Pints          75min        11 lbs            12 lbs         13 lb           14 lbs

Raw            Quarts        90              11                  12               13               14

With bones

Hot &          Pints           65min         11 lbs           12 lbs          13 lbs          14 lbs

Raw           Quarts         75               11                 12                13                14

The process and times stated are for a weighted-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style           Jar              Time            0-1,000                   above 1,000

Without bones

Hot &         Pints              75 min           10 lbs                             15 lbs

Raw          Quarts            90                  10                                   15

With bones

Hot &         Pints              65 min           10 lbs                             15 lbs

Raw           Quarts            75                   10                                  15

You can marinate some of canned chicken in sauces (BBQ, Soy Sauce, Garlic and olive oil), whatever you like prior to canning.  However I have found that not to be a good idea. The seasonings never seem to match up with what I want to cook

Preparedness Mom

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