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!
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.
ReplyDeleteWow! You're such a homemaker! That's amazing! The extent of my canning abilities starts and ends with jam! LOL! :)
ReplyDeleteHow do you can your beans (white and pinto)? I read in another post that you put them up so that you can go to them for an easy meal later. I have pinto and kidney beans in 5 gallon buckets, but find that I don't use them nearly as often as I should because the process of cooking them takes so long.
ReplyDeleteThanks - love your blog, by the way!