canning chicken

Canning chicken at home is easier than you think, makes meal prep a snap. Just grab a jar, pop the top, and you're ready to add chicken to your favorite recipes (like tacos, pizza, pasta, and more).

Canning Chicken (How to do it Safely)

Pressure Canner

Canning Jars (pints

Chicken (both bone-in and boneless work)

(optional:

Prepare your chicken. If keeping the chicken with bones, separate the meat at the joints and make sure the pieces fit into the jars. Cut up boneless chicken into pieces. Remove the skin from your chicken if you want.

Raw Pack method

Fill your jars loosely with meat pieces, leaving 1 1/4 inch headspace. Sprinkle 1/4 &#8211; 1/2 tsp. salt on top of pints jars, and 1/2 &#8211; 1 tsp. of salt on quart jars, if desired. Hot Pack method: Lightly cook your chicken (you can boil or bake it). Fill your jars with lightly cooked chicken, and hot chicken broth or water, leaving 1 1/4 inch headspace. Sprinkle 1/4 &#8211; 1/2 tsp. salt on top of pint jars, and 1/2 &#8211; 1 tsp. salt on quart jars, if desired.

Remove air bubbles from the jars with a canning utensil or a knife.

Wipe the rims, adjust the lids/rings, and process in a pressure canner as follows: For jars without bones (both hot and raw pack methods), process pints for 75 minutes and quarts for 90 minutes. For jars with bones (both hot and raw pack methods), process pints for 65 minutes and quarts for 75 minutes

For Dial-gauge pressure canners, process jars at 11 pounds pressure (altitudes of 0 to 2,000 ft) or at 12 pounds pressure (altitudes of 2,001 to 4,000 ft). For Weighted gauge pressure canner, process jars at 10 pounds pressure (altitudes of 0 to 1,000 ft) or at 15 pounds pressure (altitudes above 1,000 ft).

Hey Angela- I'm sorry your first experience wasn't good. Maybe next time try seasoning it a bit first? I have done cubed chicken breast as well, and it was really good-- but I did seasoning and brown it slightly with some onions before packing in jars. I think that helps.

There is no approved time chart for canning meats in 1/2 gallon jars. Quarts are the largest. Sorry.

thanks for your easy to follow instruction, i have done boiling but have been hesitant to try pressure, you clear up a lot of my fears thanks

Ok, I did 20 pounds of breasts (on sale at the grocery store).  10 pounds raw and 10 pounds like you, browning a little first.  They both turned out DEE-licious!!  I am so so happy to have this shelf-stable and ready to go.  Thanks, Jill!

4 ounce jars are just fine to can. You always use next size up that was tested. In this case, you would can 4, 8, 12, and 16 ounce jars for the 1 PINT recommendation. Only downside is "burning thru" lots of new canning lids.

Can you can marinated chicken? I've canned with just seasonings, but never with a sauce.

How to can chicken at home safely. You can use this process to can all poultry and also rabbit meat.

Canning Chicken

chicken

Chicken stock or water

Salt (optional)

Place your chicken in a pressure cooker, add...

Place your chicken in a pressure cooker, add 4 cups of water, close the pot and set on the stovetop.

Turn the heat to high, once the weight...

Turn the heat to high, once the weight starts to rock, lower the heat a bit to keep it rocking gently. Cook your chicken for about 30 minutes (see notes below if you don't have a pressure cooker).

Transfer your pressure cooker to the sink and...

Transfer your pressure cooker to the sink and rinse it with cold water to release the pressure and cool it quickly. Open the pot carefully and remove the chicken. Set the pot with the chicken stock that is in it aside, we'll use it in a minute.

Take all the chicken meat off the bones.

Fill your pressure canner (not cooker) with 2''...

Fill your pressure canner (not cooker) with 2'' of water. Set on the stovetop and turn the heat on high to start heating the water in the canner.

Wash your jars, lids, and bands with soapy,...

Wash your jars, lids, and bands with soapy, hot water.

Pack the jars with the chicken meat. Make...

Pack the jars with the chicken meat. Make sure to leave 1'' headspace.

Add the chicken stock from the pressure cooker...

Add the chicken stock from the pressure cooker to each jar making sure to leave 1'' headspace. If for some reason you don't want to use your fresh chicken stock you can use water or store-bought chicken stock.

It is optional to add salt. If you...

It is optional to add salt. If you choose to add salt, add 1/2 teaspoon of salt to each pint jar or 1 teaspoon of salt to each quart jar.

Use the bubble remover to remove air bubbles.

Use a clean paper towel to clean the...

Use a clean paper towel to clean the rim of the jar.

Center the lid and close the jar with...

Center the lid and close the jar with the band not too tight.

Place your jars inside the pressure canner on...

Place your jars inside the pressure canner on the rack. Make sure the jars don't touch each other.

Close the canner and turn the heat on...

Close the canner and turn the heat on high (if it's not already on high). Make sure the weight is not on the vent.

Once steam starts to vent, lower the heat...

Once steam starts to vent, lower the heat just a bit and set your timer to 10 minutes.

After 10 minutes, place the weight on the...

After 10 minutes, place the weight on the vent. Process pint jars for 75 minutes and quart jars for 90 minutes. See notes below for processing pressure depending on your altitude and the type of canner you are using.

Once the time is up, turn off the...

Once the time is up, turn off the heat and let the canner cool slowly (for a couple of hours).

When the canner is cool, open it but...

When the canner is cool, open it but don't remove the jars just yet. Let them stay in the warm water for an additional 10 minutes.

After 10 minutes, use your jar lifters to...

After 10 minutes, use your jar lifters to remove the jars from the canner. Set them on the counter to cool completely overnight.

Check that all the jars have sealed before...

Check that all the jars have sealed before removing the bands and storing them in the pantry or root cellar.

https://mediavine-res.cloudinary.com/video/upload/jvmgysjofwq6hd2slnfb.mp4

Canning chicken at home safely is a simple process. Let me show you step by step how to can chicken at home in this picture tutorial.

Canning Chicken at Home

Canning Chicken or Rabbit

Chicken or rabbit ((boneless

Canning salt (optional)

Water

Pressure canner

Sharp knife or kitchen shears

Canning jars, seals, and rings

Ladle and bubble tool

Before you start.

Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions.   This includes more detailed information and step-by-step instructions on how a pressure canner works.

Step 1

Step 2

Pack raw chicken into hot jars, leaving 1 1/4” headspace. 

Step 3

Add salt (1 tsp. per quart or 1/2 tsp. per pint) if desired.

Step 4

Remove bubbles, wipe the rim clean, and place on seal and rings.

Place the jar in the warm canner. Proceed to fill all jars. Process according to below directions. 

For a Raw Pack

Pack chicken into hot jars, adding boiling water or broth. Leave 1 1/4” headspace.

Step 5

Remove bubbles, wipe the rim clean, and place on seal and ring.

Top 3 canning chicken recipes from across the web

The most viewed canning chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Canning Chicken (How to do it Safel...

Canning Chicken

Canning Chicken or Rabbit

Top 3 canning chicken recipes from across the web

The most viewed canning chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Canning Chicken (How to do it Safel...

Canning Chicken

Canning Chicken or Rabbit

The most viewed canning chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine