🏡 Home-Canned Chicken (Pressure Canner Recipe)
This recipe works for raw or cooked chicken, boneless or bone-in. It’s perfect for quick soups, casseroles, or sandwiches later!
🧂 Ingredients
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Fresh chicken (boneless breast, thigh, or mixed cuts)
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Non-iodized salt (optional, for flavor) – about ½ teaspoon per pint jar, 1 teaspoon per quart
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Boiling water or chicken broth (optional, for raw pack)
🫙 Equipment Needed
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Pressure canner (NOT a water bath)
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Canning jars (pint or quart size)
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New lids and clean rings
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Jar lifter, canning funnel, and towel
🍗 Directions
1. Prepare the Chicken
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Trim off excess fat and skin.
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Cut meat into pieces about 1–2 inches.
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You can use raw chicken (for raw pack) or pre-cooked chunks (for hot pack).
2. Choose Your Pack Method
Raw Pack (Most Common):
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Pack raw chicken tightly into clean jars, leaving 1¼ inch headspace.
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Add salt if desired.
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Do not add liquid — the chicken will create its own broth while canning.
Hot Pack:
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Pre-cook chicken pieces until lightly done.
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Pack hot meat into jars, leaving 1¼ inch headspace.
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Pour in boiling broth or water to cover the meat, leaving the same headspace.
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Add salt if desired.
3. Wipe, Seal, and Load
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Remove air bubbles with a plastic spatula or chopstick.
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Wipe rims clean with vinegar-dampened paper towel.
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Place lids and screw bands fingertip-tight.
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Load jars into the pressure canner with 2–3 inches of hot water.
4. Pressure Can
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Pints: 75 minutes
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Quarts: 90 minutes
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Pressure:
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10 PSI (dial-gauge) or 11 PSI (weighted gauge) for 0–1,000 ft elevation
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Adjust for higher elevations per your canner’s chart
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5. Cool & Store
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Let canner depressurize naturally.
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Remove jars and let cool 12–24 hours.
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Check for sealed lids (center should not flex).
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Store in a cool, dark place for up to 1 year.
🍲 Serving Ideas
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Use in soups, stews, tacos, casseroles, or chicken salad.
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Save the broth from the jar — it’s rich and flavorful!
