How to Can Chicken (Raw Pack Method)
Canning chicken is a great way to not only preserve chicken for long term storage, but it means you have fully cooked chicken on hand for quick and easy dinners.
Equipment
- Pressure Canner
- Mason Jars with Rings and Lids
Ingredients
- Boneless, Skinless Chicken
- Salt (Optional)
Instructions
- If chicken was frozen, ensure it's fully thawed before beginning. Trim excess fat and cut chicken into one-inch cubes or smaller.
- Put chicken in jars (quart size or smaller), leaving 1¼" headspace. Add salt to each jar (¼ teaspoon for half pints, ½ teaspoon for pints, and 1 teaspoon for quarts).
- Optional: You can add water or chicken broth up to the 1¼" headspace. I generally do not do this. The chicken will release its own juices in the canning process.
- Wipe jar rims with a paper towel wetted with vinegar. Attach lids and rings and screw to fingertip tightness.
- Process in a pressure canner, as per the canner directions:For pints and smaller: 75 minutes at 10 psi.For quarts: 90 minutes at 10 psi.Adjust for altitude if necessary.