Pressure Canned Chicken — FarmPal

Canning recipe yielding 4-5 quarts. Stores for 12-18 months.

Method
canning
Yield
4-5 quarts
Storage
12-18 months
Difficulty
advanced

Ingredients

  • •4-5 lbs whole chicken or bone-in pieces
  • •1 teaspoon canning salt per quart
  • •Hot chicken broth or water to cover

Instructions

  1. 1Cut chicken into pieces suitable for jars, or debone if preferred
  2. 2Hot pack method: Boil or bake until medium done, pack hot
  3. 3Raw pack method: Pack raw chicken pieces tightly into jars
  4. 4Add 1 tsp salt per quart (1/2 tsp per pint)
  5. 5Cover with hot broth leaving 1.25 inch headspace
  6. 6Remove air bubbles thoroughly
  7. 7Wipe rims with damp paper towel
  8. 8Apply lids and bands finger-tight
  9. 9Process in pressure canner at 10 lbs pressure (adjust for altitude)
  10. 10Pints: 75 minutes, Quarts: 90 minutes
  11. 11Let canner depressurize naturally before opening