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Canning chicken is super easy, and it’s a great way to store chicken to be used in soups, sandwiches, casseroles and more. Here is a great method to use, especially for those of you that don’t have a lot of freezer space. When you find a great deal on chicken breast, you can use this method to stock up and can the chicken for future use. I love being able to grab a jar of pre-cooked chicken to help me make a quick and easy dinner!
I am going to how you how to can your chicken using the “raw pack” method. There really isn’t too much prep work involved, but this method requires the use of a pressure cooker, and you can’t can your chicken like you would raspberry jam, as it requires a different processing method. You will need to consult your manual for instructions related to the specific size and model of the pressure cooker you own, the amount of time needed will vary for every model.
What you will need:
- Pressure Cooker/Canner
- Canning Jars (quart or pint)
- Canning Lids and Bands
- Pickling/Canning Salt (optional)
- Dish Towel
- Cutting Board & Knife
- Jar Lifter or Tongs
What you need to do:
Step 1: Clean and sterilize your jars, by boiling them, or washing them in hot soapy water.
Step 2: Set your lids in hot water until they are ready to use. Boil the water that will be added to the pressure cooker for the canning process (check your pressure cooker’s instruction book for the exact amount of water to add – this will vary according to the size of your pressure cooker.)
Step 3: Prepare your chicken, by washing and cuttin your chicken into chunks or pieces, the size doesn’t really matter. Keep in mind that smaller pieces will be easier to use in soups, casseroles, sandwiches, etc.
Step 4: Add the chicken to the jars, making sure to leave 1 inch of space between the chicken and the top of the jar. You do not need to add any liquid. You may add salt if you desire, but it is best to use canning or pickling salt. If table salt is used, it may turn the liquid cloudy over time. If using salt, you will want to use 1/2 tsp for a pint jar and 1 tsp for a quart jar.
It’s very important that you wipe the rims of your jars clean after adding the chicken, because they need to be totally clean in order to seal properly.
Step 5: Prepare the pressure cooker for the canning process. , putting the canning rack on the bottom of the pressure cooker, and adding the boiling water. Don’t forget, you will need to consult your pressure cooker instruction manual for the exact amount of water that is needed. My pressure cooker tells me to add 3 quarts.
Helpful hint: To prevent water stains on the jars, add 2 tablespoons white vinegar to the water inside the canner.
Step 6: Carefully place your jars into the canner, and close the lid.
Step 7: Follow the specific instructions for your pressure cooker in regards to what pressure you should use to cook chicken. My pressure cooker needs that I need to process the chicken at 11 lbs of pressure.
Helpful hint: To more easily maintain the pressure you need, you may want to lower the temperature. on your stove when it gets to within 1.5 – 2 lbs of where it needs to be.
Step 8: Once the gauge on the canner reaches the required level (mine needs to reach 11 lbs), you will need to add the pressure regulator onto the vent pipe. You will then need to cook the chicken for the desired amount of time as detailed in the instructions of your specific pressure cooker. For chicken without bones in pint jars my book says it needs to cook for a total of 75 minutes. You may need to adjust the heat on your stove to maintain the level of pressure needed. Its okay if it goes a little higher, but you don’t want the pressure to go below the required pressure.
If the pressure drops below the required setting, it is necessary to bring the pressure back up to the correct setting and begin timing it again.
Step 9: Once the time is up, turn off the stove and remove the canner from the heat source. Do not open the canner right away as, the jars need to stay inside until the pressure has been completely reduced. You will know when it’s safe to open, because the overpressure plug on your canner will drop.
Step 10: When the pressure has been sufficiently reduced, remove the pressure regulator from the vent pipe and let pressure cooker cool for an additional 10 minutes before opening the lid to the canner.
Step 11: Remove the jars from your canner and set them on a dish towel or board. Once completely cooled, check the seals on the jars and date the lids, so it will be easier to rotate your food storage and ensure the oldest product gets used first.
Step 12: Enjoy the chicken in some of these great recipes!
- Six Can Chicken Tortilla Soup
- Best Chicken Salad Ever
- Simple Ranch Chicken Macaroni Salad
- Chicken Spinach Pesto Pasta Salad
- Ziti Chicken Casserole
Buying chicken in Bulk: I get my fresh boneless skinless chicken in 40 lb boxes from Zaycon Foods. You can register at Zaycon Foods, and they will send you an email when there is a chicken event coming to your area. They will be coming to the Northwest in June 2011, several of the locations are sold out, but you can still create an account and be put on the waiting list in case more chicken becomes available.
Please let me know if you have any questions!
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Ruth says
One Youtube video I watched said that home-canned chicken is not recommended for eating right out of the jar (like sandwiches, etc.) and she said only use for casseroles, etc. What’s your thought?
Christy says
I’m no expert, but I don’t see why it would be a problem. I used to use the canned chicken from Costco for sandwhiches, and I don’t see why your own home canned chicken would be any different.
We have probably used our canned chicken for chicken salad sandwiches more than anything else, and we haven’t had any problems. We are still alive. 🙂
Ruth says
Thanks! The video lady said just to be safe, to burn off any possible bacteria…probably just being safe I guess! Thanks!
Cortney B. says
I went and looked at Zaycon and it looks awesome. I can’t wait to try it when they come to Colorado! Thanks!
Also, I’m not sure where you are in the NW, but Zaycon reminded me of a food co-op that I use to get fruit and veggies. They are awesome!!!! https://www.bountifulbaskets.org/
Irene Jackson says
I made a spinach salad topped with dried cherries, pine nuts, sunflower seeds, & pumpkin seeds. You can use whatever dressing you like. I took a flour tortilla shell and put some chicken on it and added some of the salad to make a wrap. Delish!!
Darcy says
Yay! Finally someone tells it like it is. One does not need to cook the chicken first. I see that all the time. The pressure cooker cooks it. That’s the point of canning, to preserve things. The instructions I see on the Net are to cook the chicken and then it gets cooked 75 minutes in the pressure cooker, I can’t imagine what that chicken tastes like.
Alvina says
I can chichen all the time & i use it right out of the jar. As long as you cook like it says in the pressure cooker book & it seals no problem.
I have also have canned it in reg hot water bath comes out just the same.
Alvina says
I don’t cook my chichen first no need to pts 1 1/2 hrs quts 3 hrs in hot bath canner.
ccheek says
I’ve been canning chicken and everything else for many years and I do both cooked and raw meats. In the case of chicken, I will cook the chicken only if I need to remove it from the bone since it is easier after it is cooked. In the case of whole chickens I’ll cook and de-bone the chicken and return the bones into the broth that remains after cooking the chicken and I’ll pressure cook the bones in the broth until the bones are practically falling apart. After all, the flavor and goodness is in the bones. I’ll then can the rich broth separately for use later after the fat is seperated and cooled for ease of lifting the fat away from the broth itself. There isn’t much better than rice or anything else cooked in broth instead of water or for using it as a soup base. Often I’ll find breasts or tenders for sale and process them as raw pack since I wouldn’t get much broth from them if cooked first. The canning water will pick up some flavor during the canning process but you can always add poultry seasoning or any other favorite seasoning into the water prior to processing. I have never had any problems with eating the meat directly from the jar but I believe the caution remains because the outside of the jar may get a slight bit of oil on it and pick up germs while in storage and then when the cooked meat is transferred from the sealed jar it I get contaminated but if that is the case then it is on your hands also from handling the jars. I will often do a very short medium temperature dishwasher cycle with soap on my cooled filled jars if they do happen to leak during pressure canning and contaminate the outside. You can also wash by hand if desired. Remove the rings for washing and put dry rings back on so they don’t rust onto the jar.
Brad says
Good Day
Can someone please tell me for how long you can store canned Chicken before you cant use it any more .
thanks
vicki says
My first raw pack chicken and left for 75 minutes. My question is some of the chicken still looks pink although everything is sealed tight. What are your recommendations.
Rachel says
I need help. I put raw chicken legs in jars. Processed them, they shrank, so much space. I never canned meat before.
Christy says
@Rachel, Sorry, I don’t have any experience with chicken legs I have only canned boneless skinless chicken breast. You might check out these resources:
https://theprepperproject.com/two-ways-to-can-chicken-legs/
https://www.youtube.com/watch?v=oGgZMekODvc
Anthony James says
So I am trying to see how to can without a pressure canner. My meat is all fully cooked and My broth will be boiling or close to when I fill jars. And idea on length of time in boiling water to get seals to set or if recommended without a pressure canner?
Christy says
You must can chicken with a pressure canner, you can’t do it without one.
Ernie Metz says
We do not have a pressure cooker. How long do you cook the chicken if you do not have a pressure cooker?
Christy says
Ernie – This can only be done with a pressure cooker, you can’t use a basic canner.