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LOCATION: Recipes >> Preserving >> Canning Chicken

Print this Recipe    Canning Chicken

Canned Chicken

Allow 3 1/2 to 4 1/2 pounds chicken for each quart canned with
bone, and 5 1/2 to 6 1/4 pounds per quart without bone. Rinse
chilled, dressed chicken in cold water. Pat dry with clean cloth.
Cut up; remove visible fat. Boil, steam or bake chicken till
medium-done -- pink color should be almost gone. Pack chicken
pieces loosely into hot clean jars. Place thigh and drumsticks
with skin next to glass and fit breast pieces into center, leaving
1-inch headspace. If desired, add 1 teaspoon salt for quarts and
1/2 teaspoon for pints. Pour in boiling water or broth, leaving
1-inch headspace. Wipe rims, adjust lids. Process in pressure
canner at 10 pounds pressure -- for poultry with bones, process 75
minutes for quarts or 65 minutes for pints; for deboned poultry
process 90 minutes for quarts or 75 minutes for pionts. *Boil in
a small amount of water for 15 to 20 minutes before tasting or
using poultry.*


To raw pack fresh meats and poultry, prepare jars. Cut meat from
bone. Use bones to prepare stock. For chicken, sparate pieces at
the joints. Trim fat carefully, as it may cause meat to have a
strong flavour as well as ruin the sealing rubber of the jar. If
necessary, wipe meat clean with a damp cloth. Do not soak it.
Cut meat against the grain into 1-inch strips or chunks. Pack into
the sterile jars. Cover with boiling stock or tomato juice. Never
use a thickened gravy. You may add 1 teaspoon salt to each quart
for seasoning. Allow 1-inch headroom. Now exhaust the air from
the open filled jars by setting them on a rack in a pan of boiling
water. Keep water level 2 inches below jar tops. Put a thermometer
in the center of a jar, cover the pan and heat the meat slowing to
170F. If not using thermometer, heat slowly for 75 minutes. Remove
jars from the pan and wipe off tops and threads of jars before
lidding. Process in a pressure canner at 10 pounds pressure 75
minutes for pints and 90 minutes for quarts.

Precooking and packing meats and Poultry for canning (still JoC):
Roasts, steaks, meatballs or patties and sausage cakes may be
processed and canned. Use beef, veal, lamb, mutton, pork, goat or
venison. To bake, heat oven to 350F. Cut the meat into pieces
small enough to fit the jars. Pack closely while still hot into
hot, sterile jars, at least two pieces to a pint jar. Skim fat
from drippings. Add enough boiling water or broth to the drippings
to cover the meat, leaving 1-inch headroom. Remove air bubbles.
Wipe jar rim carefully to remove any fat. Adjust the lids and
pressure-process in 10 pounds pressure, pints 75 minutes, quarts
90 minutes.

To stew, cut meat into uniform pieces about 1 pound each, drop into
boiling water and simmer 12 to 20 minutes or until the raw color
has disappeared at center. Liver should be simmered about 5 minutes,
tongue about 45 minutes, or until skin can be removed. Cut meat
into smaller serving pieces. Remove fat and gristle, then salt,
pack closely in hot jars and cover with the boiling broth. Remove
air bubbles, wipe rim carefully.

Frying is the least desirable method of pre-cooking. It makes the
surface of the meat hard and dry and often gives an undesirable
flavour to the finished product.

Meat that is not covered with liquid will discolour and lose some
flavour in storage. Depending on the shape of the pieces, 1 to 1
1/2 pounds of meat will fill a pint jar and still remain submerged.

Pint jars are preferable to larger containers, as the heat penetrates
more readily to the center of the container. Process pints 75
minutes, quarts 90 minutes at 10 pounds pressure.

To precook chicken, simmer meaty pieces in a broth until medium
done. Cover with boiling broth, leaving 1-inch headroom. With
bone, process pints 65 minutes, quarts 75 minutes at 10 pounds
pressure. Without bone, process 75 and 90 minutes. Gizzards and
hearts should be canned together, but separate from the meat, in
boiling chicken broth. Process pints 75 minutes at 10 pounds
pressure.


Chicken-Boned Steam or boil chicken until about 2/3 done. Remove
skin and bones. Pack meat into hot jars, leaving 1-inch head space.
Add 1/2 teaspoon salt per pint or 1 teaspoon salt per quart. Skim
fat from broth. Bring broth to a boil. Pour over chicken, leaving
1-inch head space. Remove air bubbles. Adjust caps. Process
pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10
pounds pressure.

Chicken-On-Bone Hot Pack -- Boil, steam or bake chicken until about
2/3 done. If uncut chickens were cooked, searate at joints as for
frying. Pack hot into hot jars, leaving 1-inch head space. Add
1/2 teaspoon salt per pint or 1 teaspoon salt per quart. Cover
with boiling hot chicken broth, leaving 1-inch head space. Remove
air bubbles. Process pints 1 hour and 5 minutes, quarts 1 hour
and 15 minutes at 10 pounds pressure.

Raw Pack -- Separate chicken at joints. Pack meat into hot jars,
leaving 1-inch head space. Add 1/2 teaspoon salt per pint or 1
teaspoon salt per quart. Do not add liquid. Adjust caps. Process
pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes at 10
pounds pressure.

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