Saturday, October 9, 2010

Canning Chicken


I have been busy refilling my shelves this weekend. I am happy to say I am finished with chicken.

Bottled Chicken

  • Cube fresh raw chicken breasts and pack it tight without air spaces into clean half pint jars.
  • Add 1/4 teaspoon plain salt to each jar (iodized can cause a fishy flavor)
  • Apply lids and bands
  • Process in a pressure canner at 15 pounds for 90 minutes as per your pressure canners directions.
  • Allow pressure to come down naturally after processing. The jars will have a small amount of chicken broth in them produced by the chicken. Reducing the pressure too quickly can cause the broth to force out.
  • Wash the jars after cool, label and store in a cool dry place out of the light.

Enjoy!

2 comments:

  1. Thanks for sharing the recipe! I have always wondered about canning chicken. And it seems fairly easy. I think I just might have to try it next time chicken is on sale.

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  2. Wow! You're such a homemaker! That's amazing! The extent of my canning abilities starts and ends with jam! LOL! :)

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