Canning chicken at home is a practical way to stock your pantry with ready-to-use protein. This method preserves chicken safely for long-term storage, allowing you to have convenient meal ingredients on hand. Properly canned chicken can last up to 18 months on your pantry shelf, providing a reliable food source for your household.
The process requires careful attention to safety procedures, as chicken is a low-acid food susceptible to spoilage. Using a pressure canner is essential to destroy microorganisms and ensure the chicken remains safe for consumption. With the right equipment and techniques, home cooks can successfully preserve chicken for future use in various recipes.
Canning chicken offers versatility in meal preparation. The preserved meat can be quickly added to tacos, pizzas, pasta dishes, and more. This time-saving option allows for easy meal planning and reduces the need for frequent grocery trips. By learning this valuable skill, home cooks can enhance their food preservation repertoire and enjoy homemade convenience foods.
Understanding the Basics of Canning
Canning is a preservation method that uses heat to destroy microorganisms and create a vacuum seal. This process allows food to be stored safely for extended periods without refrigeration.
Canning Safety
Proper canning techniques are crucial for food safety. Chicken and other low-acid foods require pressure canning to reach temperatures high enough to eliminate harmful bacteria like Clostridium botulinum.
Always use clean, sterilized jars and new lids. Follow tested recipes and processing times precisely. Adjust processing times for altitude if necessary.
Inspect jars for cracks or chips before use. After canning, check that lids have sealed properly by pressing on the center. A sealed lid will not flex.
Equipment Needed for Canning Chicken
Essential equipment for canning chicken includes:
- Pressure canner
- Canning jars with new lids and bands
- Jar lifter and canning funnel
- Bubble remover and headspace tool
- Clean cloths and towels
A pressure canner is non-negotiable for safely canning chicken. Choose jars specifically designed for home canning in appropriate sizes.
Deep Dive into Pressure Canning
Pressure canners use steam under pressure to reach temperatures above boiling. This high heat is necessary to destroy spores that survive in low-acid foods like chicken.
Two main types of pressure canners exist:
- Dial-gauge pressure canners
- Weighted gauge pressure canners
Dial-gauge models require annual calibration for accuracy. Weighted gauge canners are simpler to use and don’t need calibration.
Follow the manufacturer’s instructions for your specific model. Ensure proper venting before pressurizing. Monitor pressure carefully throughout processing.
Allow the canner to depressurize naturally after processing. Never force-cool a pressure canner, as this can affect jar seals and food quality.
Preparation of Chicken for Canning
Proper preparation of chicken is crucial for safe and successful home canning. This involves selecting high-quality poultry, processing it correctly, and ensuring cleanliness throughout the process.
Choosing the Right Chicken
Select fresh, healthy chickens for optimal canning results. Larger chickens tend to have more flavor than smaller fryers. Consider using dressed chickens that have been chilled for 6 to 12 hours before canning. This chilling period helps improve texture and flavor.
For variety, other poultry like turkey, duck, or goose can also be canned using similar methods. Wild game birds are suitable as well, but may require additional preparation.
When choosing between bone-in and boneless chicken, consider your intended use. Bone-in pieces can add flavor, while boneless meat is more versatile for quick meals.
Pre-Canning Processing of Chicken
Begin by rinsing the chicken thoroughly under cold water. Pat dry with paper towels. If using a whole chicken, cut it into manageable pieces – typically quarters or eighths.
For raw pack canning, leave the chicken raw at this stage. For hot pack methods, partially cook the chicken before canning. This can be done by boiling, steaming, or baking until about two-thirds cooked.
Chill hot-packed chicken quickly to prevent bacterial growth. Spread pieces on a tray and refrigerate until cool to the touch.
Trimming and Cleaning
Remove excess fat from the chicken pieces. This helps prevent off-flavors during storage and reduces greasiness in the final product. Trim away any bruised areas or blemishes.
Cut large pieces into smaller, uniform sizes to ensure even heating during the canning process. For boneless chicken, aim for 1-2 inch cubes or strips.
Remove skin if desired, though leaving it on can add flavor and moisture to the canned meat. Ensure all feathers and pin feathers are removed.
Handle the chicken with clean utensils and work on sanitized surfaces to minimize contamination. Keep raw chicken separate from other foods to prevent cross-contamination.
Packing Methods: Raw Pack vs. Hot Pack
When canning chicken at home, two main packing methods are used: raw pack and hot pack. Each has distinct advantages and considerations for home canners.
Raw Pack Method Overview
Raw packing involves placing uncooked chicken directly into canning jars. This method is straightforward and requires minimal preparation. Simply cut raw chicken into pieces and pack them tightly into clean jars, leaving appropriate headspace.
For bone-in chicken, ensure bones are facing the jar walls to prevent puncturing the lid. Add 1 teaspoon of salt per quart if desired. No additional liquid is necessary, as the chicken will release its own juices during processing.
Raw packing works well for whole or cut-up chicken pieces, both with and without bones. This method often results in a firmer texture and is ideal for those who prefer to season their chicken after opening the jar.
Hot Pack Method Overview
Hot packing requires partially cooking the chicken before canning. Cut chicken into desired pieces and boil for 3-5 minutes. Pack the hot chicken into jars, then cover with hot broth, leaving proper headspace.
This method allows for more chicken per jar, as precooked meat shrinks slightly. It’s especially useful for boneless chicken, which can be tightly packed. Hot packing often results in a softer texture and more uniform flavor distribution.
For bone-in chicken, the hot pack method can make it easier to remove bones after opening. The broth used in hot packing also adds flavor and moisture to the final product.
Both methods require pressure canning for safe preservation. Processing times are the same for raw and hot pack: 75 minutes for pints, 90 minutes for quarts at appropriate pressure for your altitude.
Filling Jars with Chicken and Broth
Properly filling jars with chicken and broth is crucial for successful home canning. This process involves creating a flavorful broth and using the correct technique to fill the jars.
Creating Flavorful Broth
Start by simmering chicken bones, vegetables, and seasonings in water for 3-4 hours. Remove bones and skim off excess fat. Add salt and pepper to taste. For extra flavor, consider adding herbs like thyme or rosemary.
Strain the broth through a fine-mesh sieve. Reheat it to boiling before filling jars. This ensures proper temperature for canning.
Jar Filling Technique
Use clean, sterilized quart or pint jars for canning chicken and broth. A canning funnel helps prevent spills and keeps jar rims clean.
Fill jars with hot chicken pieces, leaving 1-1/4 inches of headspace. Pour hot broth over chicken, maintaining the same headspace. Remove air bubbles by sliding a non-metallic utensil between the jar and its contents.
Wipe jar rims with a clean, damp cloth to ensure a proper seal. Add lids and bands, tightening to fingertip-tight. Process jars according to recommended times and pressures for your altitude.
Processing Canned Chicken
Proper processing is crucial for ensuring safe, shelf-stable canned chicken. Accurate timing and pressure control are key factors in achieving a safe end product.
Adjusting Processing Times
Processing times for canned chicken vary based on jar size and altitude. Pint jars require 75 minutes, while quart jars need 90 minutes. At altitudes above 1,000 feet, processing times remain the same, but pressure must be increased.
For altitudes up to 2,000 feet, use 11 psi for dial gauge canners or 10 psi for weighted gauge canners. From 2,001 to 4,000 feet, increase to 12 psi for dial gauge or 15 psi for weighted gauge canners.
Higher altitudes require further adjustments. Always consult current USDA guidelines for precise recommendations.
Pressure Canning Procedure
Start by venting the canner for 10 minutes to expel air. Place the weight on the vent or close the petcock, then bring the canner to the required pressure.
Maintain steady pressure throughout processing. If pressure drops, increase heat and restart timing. Once processing is complete, allow the canner to depressurize naturally.
Do not force cool or remove the lid until pressure reaches zero. Let jars cool in the canner for 10 minutes before removing. Check seals after 12-24 hours of cooling at room temperature.
After Canning: Do’s and Don’ts
Proper handling of canned chicken after processing is crucial for safety and quality. Follow these guidelines to ensure your canned chicken remains safe to consume and retains its flavor.
Cooling and Storing Canned Chicken
Allow jars to cool completely at room temperature for 12-24 hours. Remove rings and check for proper seals by pressing the center of each lid. Store sealed jars in a cool, dark place like a pantry shelf.
Label jars with contents and date. Use within 1-2 years for best quality. Keep jars clean and dry to prevent rust on lids.
Store opened jars in the refrigerator and use within 3-4 days. Never taste from a jar that looks or smells suspicious.
Canning Mishaps and Spoilage Prevention
Inspect jars before opening. Discard if lid is bulging, seal is broken, or contents are discolored or smell off. These may indicate spoilage.
Chicken is a low-acid food, making proper processing critical. Never use jars that didn’t seal properly during canning.
If a jar breaks during storage, carefully discard contents and any jars that came in contact with the broken glass.
Clean up spills immediately to avoid attracting pests. Regularly check stored jars for signs of leakage or damage.
Using Home-Canned Chicken
Home-canned chicken offers convenience and versatility in meal preparation. Its tender texture and rich flavor make it a valuable ingredient for quick and delicious dishes.
Incorporating into Meals and Recipes
Home-canned chicken shines in a variety of recipes. For a comforting casserole, combine the chicken with pasta, vegetables, and a creamy sauce. Shred the meat for flavorful tacos or enchiladas, adding spices and toppings to taste.
The chicken’s tender texture works well in soups and stews. Simply add it to broth with vegetables for a hearty meal. For a quick lunch, mix the chicken with mayonnaise and seasonings for a sandwich filling.
Salads benefit from the addition of home-canned chicken. Toss it with greens, fruits, and a light dressing for a refreshing meal. The chicken also makes an excellent topping for baked potatoes or rice bowls.
Maximizing Shelf Life and Taste
Proper storage is crucial for maintaining the quality of home-canned chicken. Store jars in a cool, dark place to preserve flavor and texture. Check seals regularly to ensure they remain intact.
Once opened, refrigerate the chicken and use within 3-4 days. To enhance flavor, add herbs or spices when reheating. Lemon juice or vinegar can brighten the taste if needed.
For best quality, use home-canned chicken within 1-2 years. Rotate stock by using older jars first. When heating, bring the chicken to a full boil for at least 10 minutes to ensure safety.
To prevent waste, plan meals around opened jars. Freeze leftover chicken in small portions for future use. This extends its life and provides ready-to-use portions for quick meals.
Advanced Tips and Techniques
Mastering chicken canning opens doors to preserving other meats and enhancing flavors. Proper techniques ensure safety and quality for various poultry and game options.
Canning Other Poultry and Meats
Pressure canning is essential for safely preserving meats beyond chicken. Venison, rabbit, and duck can be canned using similar methods. Adjust processing times based on meat density and jar size.
Cut meats into uniform chunks for even cooking. Remove excess fat to prevent spoilage. Use hot pack method for leaner meats like venison to improve quality.
Add 1 teaspoon of salt per pint for flavor, if desired. Fill jars with meat and broth, leaving 1-inch headspace. Process pints for 75 minutes and quarts for 90 minutes at 10 pounds pressure (adjust for altitude).
Enhancing Quality and Flavor
Experiment with seasonings to create versatile canned meats for easy meal prep. Add herbs, spices, or garlic to jars before processing. Avoid thickeners or dairy products.
Try canning homemade soup bases with chicken and vegetables. This saves freezer space and provides quick meal starters.
For tender results, choose young birds or braise tougher cuts before canning. Skin-on, bone-in pieces add richness to broths.
Cool jars at room temperature after processing. Check seals and label with contents and date. Store in a cool, dark place for optimal shelf life.