Be sure to mark up your jars clearly with the date that the chicken was canned. If you process the jars in a pressure canner, then you can look forward to a safe shelf life of up to two years or beyond when stored properly. #Step 6Ĭhicken canned according to the water bath method should have a shelf life of 6 – 12 months when stored in a cool place, out of direct sunlight and preferably in a dark store. The contents of any jars that don’t have an intact seal should be used immediately, refrigerated for up to three days or frozen. Remove the jars carefully and check that the seal is intact. Bring to the boil, cover and keep on a rolling simmer for two – three hours (a pressure canner will take less time), topping up the water when necessary. Note that if using a pressure canner, the jars usually don’t need to be submerged. Place into a stockpot deep enough to completely submerge the jars and fill with water. You don’t need to add any liquid the chicken will produce its own broth during the canning process. Pack the lean chicken pieces into ½ pint jars, pressing lightly and filling to within ¾ inch of the top of the jar, adding a very small amount of salt between layers. The carcass can be boiled for stock and stripped of the remaining meat for later use. #Step 2Ĭhop your chicken into approximately 1-inch pieces, discarding any fatty parts and using only the lean white meat for canning. If you’re using a pressure canner, then the jars and lids must be completely clean, but not necessarily sterilized. Sterilize your jars by putting them through a hot cycle in the dishwasher, or cleaning by hand in very hot water with detergent and drying in the oven. Jars with lids/seals suitable for preserving at high temperatures.
It’s also worth taking your time and making doubly sure that everything is scrupulously clean.
Related: How To Preserve Beef in Glass Jars If you have a pressure cooker or canner, then follow the instructions to the end of Step 3 then check the manufacturer’s guidance for cooking up the jars and take a look at the processing times from the USDA on home canning meats at different altitudes to check what applies to you. On the other hand, our grandparents usually lived to tell the tale, but it’s ultimately your call. Why? Well, simply because it’s not possible to replicate the temperatures needed to destroy any spores using a regular water bath method. Chicken is a low acid food and we know that canning it in this way carries a risk of botulism. Water Bath or Pressure Canner?įirst, it’s worth noting that many of our ancestors canned chicken without pressure canners, using a crockpot and a rolling boil. Preserving game and surplus meat for the leaner months or for your prepping reserves is a technique that’s well worth getting to grips with. Canning chicken is something our great-grandparents knew all about.