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Canning boneless, skinless chicken breasts

by Roberta
(Covington, Georgia)

Frequently, I come across great grocery deals on boneless and skin less chicken breasts. Perfect I would think for pressure canning. I am totally confused as to the process for pressure canning chicken.

Does the chicken have to be cooked first before placing in the canning jars? Steamed, baked, boiled?

I have heard of folks plunking the chicken breast into a jar, adding some broth, and then go on to the canning process.

Just wondering if you can add some words on this


Roberta in Atlanta Georgia

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Canning boneless, skinless chicken breasts

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starstarstarstarstar 		Canning Chicken
by: Sharon

Yes it is true you really do can your chicken raw.

You do not need to add broth although you can if you prefer. Not adding any liquid was the hardest thing for me to get used to when I first started canning meat.

Add cut up chicken to your jar. Add salt if desired. Place your lids and process in a pressure canner.

I am glad you asked this because it made me realize I don't have a canning poultry page. I'll try to get a more thorough page loaded with pictures the next time chicken goes on sale here.

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starstarstarstarstar 		Raw Pack Chicken Breasts
by: Mitchell

I agree with Sharon, all of my meat I can raw pack method. Of course unless I want chicken and broth, beef and broth etc.

I just put the whole raw breast in the jar, a wide mouth pint I find will take about 1 1/3 to 1 1/2 breasts, then I put 1/2 tsp salt on top and process in the pressure canner.

I have made some really good chicken salad from these breasts.
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starstarstarstarstar 		Canning Meat
by: Sara

I find if you can get Chicken tenders on sale they are the easiest to can. All you do if stuff your jar with raw chicken and process. It is one of the first things I canned and it is still the easiest.

I also have found that if you are doing beef, london broil works the best. I always ask the butcher to cut the meat for skewers or stew. It saves me time on cutting the meat myself.

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