Canning chicken at home is an excellent way to ensure you have a convenient, ready-to-use source of protein on hand. By following USDA guidelines, you can safely preserve chicken that retains its flavor and texture for months. In this blog post, we'll take you through the process of canning chicken, providing tips and detailed instructions for a successful canning experience.
Why Can Chicken?
Canning chicken offers several benefits:
Convenience: Pre-cooked chicken ready to use in a variety of dishes.
Cost-Effective: Buying chicken in bulk and canning it can save money.
Long Shelf Life: Properly canned chicken can last up to a year or more.
Space Saving: Canned chicken doesn't take up valuable freezer space.
Ingredients and Equipment
Ingredients:
Fresh chicken (whole, breasts, thighs, or drumsticks)
Salt (optional)
Water, broth, or canning liquid of your choice
Equipment:
Pressure canner (mandatory for meat canning)
Pint or quart-sized canning jars
Lids and bands
Jar lifter
Funnel
Ladle
Tongs
Cutting board and knife
Large pot for cooking chicken (if hot packing)
Clean towels and paper towels
Step-by-Step USDA-Approved Canning Process
1. Preparing the Chicken:
Choose fresh, high-quality chicken.
Rinse the chicken under cold water and pat dry.
Cut the chicken into pieces suitable for canning (you can leave it bone-in or debone it).
2. Hot Pack vs. Raw Pack:
Hot Pack: Cook the chicken by boiling, baking, or roasting until about two-thirds done. This method allows more chicken to fit in the jars and often results in better quality and flavor.
Raw Pack: Pack raw chicken pieces into jars. This method is quicker and easier but may result in more liquid loss during processing.
3. Preparing the Jars:
Wash jars, lids, and bands in hot, soapy water. Rinse well.
Sterilize jars by boiling them in water for 10 minutes. Keep jars hot until ready to use.
4. Filling the Jars:
Using a funnel, pack the chicken into the hot jars, leaving 1 1/4-inch headspace for raw pack or 1-inch headspace for hot pack.
Add 1/2 teaspoon of salt per pint jar or 1 teaspoon per quart jar, if desired.
For hot pack, fill jars with hot broth, water, or cooking liquid, maintaining the headspace. For raw pack, do not add liquid as the chicken will produce its own juice.
Remove air bubbles by running a non-metallic utensil around the inside edge of the jar.
Wipe the rims of the jars with a clean, damp cloth.
Place lids on jars and screw on bands until fingertip-tight.
5. Pressure Canning:
Place the jars in the pressure canner, following the manufacturer’s instructions for your specific model.
Process pint jars for 75 minutes and quart jars for 90 minutes at 10 PSI for altitudes of 0-1,000 feet. Adjust for higher altitudes according to USDA guidelines: 15 PSI for altitudes above 1,000 feet.
6. Cooling and Storing:
Turn off the heat and let the pressure canner cool down naturally to zero pressure. Do not force-cool the canner.
Remove jars using a jar lifter and place them on a towel to cool undisturbed for 12-24 hours.
Check seals by pressing the center of each lid. If the lid does not flex up and down, it is sealed properly.
Label and store sealed jars in a cool, dark place. Unsealed jars should be refrigerated and used within a few days.
Tips for Success
Use a Pressure Canner: Water bath canning is not safe for meat. Always use a pressure canner.
Maintain Headspace: Proper headspace is essential for sealing and preventing spoilage.
Adjust for Altitude: Pressure settings need adjustment based on your altitude to ensure safety.
Check for Bones: If canning bone-in chicken, ensure no bones are protruding, as this can affect the seal.
Canning chicken according to USDA guidelines ensures a safe, delicious, and convenient source of protein that you can enjoy throughout the year. By following these steps, you can confidently preserve chicken and have it ready for any meal. Happy canning!
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