Pressure Canning Chicken 🐔

https://busycreatingmemories.com/canned-chicken/

!LA VIVA FEO POLLO!

Translated, long live ugly chicken. I couldn’t resist. Y’all know I have been canning for little over four years now. I’ve shared Liesa Surton from Sutton Daze on YouTube. She recently did a video of Fried Rice starring Ugly Chicken.

This post is about canning chicken. YOU MUST PRESSURE CAN CHICKEN. I can’t emphasize that enough. I am aware that the Amish waterbath can chicken. They’ve been using their methods for generations. This post is for those of us who aren’t Amish and we’re not familiar with their process.

PRESSURE CANNER: I use a Presto and I call her Bertha. Like my late Grams named Bertha, my canner can do anything I need her to do. Presto is affordable and that’s what got me.

JARS: I usually take the day before I am going to can to go through my jars so I can examine them carefully. What am I looking for? And visible signs of the jar being compromised. Chips in the top of the jar, it gets set aside to be repurposed. If you see any scratches, set those aside for a different use. Chicken is hellishly expensive so don’t risk it.

TO PRE COOK OR NOT: I don’t as a general idea pre cook chicken. You can par boil it. That would be called hot packing. I prefer cold packing.

SEASON: This again is optional. Just remember that the longer the seasonings set in the jar the more intense they can get. Plus it ties you into a particular cuisine.

CHICKEN: Now we are at the star ingredient. The best advice I can give is cut it as uniformly as possible. This way every piece gets done at once. It has never failed me. There are those who can chicken in whole pieces. You know thighs with skin and bone together. I didn’t mean a whole chicken.

FILL JARS: Here’s a quick look at this process. First make sure yours are clean. Use a funnel if you can. It’ll help keep the rim free from particles. WIPE THE RIM! You still need to clean the rim. It’ll help increase the chances of a successful session.

TIME: How long should you can your chicken? Once your jiggler is doing its dance steadily, start timing pints 75 minutes or one hour and fifteen minutes. Quarts are 90 minutes or an hour and thirty minutes. DON’T RUSH YOUR CANNER TO DEPRESSURIZE! Once the process is done move your can to a back burner and go do chores. There’s nothing for you to do.

FINISH UP: Once your jars are out and you’re done set the jars somewhere they can have peace. A spot for them to cool and seal. Don’t touch them for 24 hours.

There you you go. The link above takes a detailed look at the process.