These canning chicken directions work for chicken, duck, goose, turkey
or wild game birds. It is great for home
made soup or casserole recipes.
The directions and pictures here are for a raw pack, bone in or boneless.
For hot pack directions simply cook chicken until about 2/3 done. Pack and process with the directions on this page the same as a raw pack. Personally since it does not save any processing time I don't see the point in hot packing chicken. But it is perfectly safe and you may prefer it.
When canning chicken you must use a Pressure Canner
Gather your canning supplies
Chicken - Your choice of boneless or bone in. Any chicken parts can be canned. Separate meat at the joints.
Depending on the size of your chicken pieces. Quarts will hold 6 or 7 drumsticks, or 5 to 6 thighs. These estimates are bone in.
Start by preparing jars,and get water in your canner heating. (see Pressure Canning for full directions)
Prepare your chicken. Separate pieces at the joints if needed. De bone if you prefer.
I don't care for soggy chicken skins so I remove mine. You can leave it on or remove it according to your preference. Pack raw chicken into hot jars. Leave 1 inch head space.
I used to always add liquid to my chicken. I like having the broth. But I've found that packing and processing raw without liquid is my preferred method now. The chicken will produce it's own juice. It is your choice. Try it both ways and see what you like better. Either way you pack be sure and leave 1 inch head space.
Adding liquid is optional. You can add either boiling water or broth
After you have filled your jar, remove any air pockets by sliding a narrow non-metallic item between the jar and the meat. I like to use an orange peeler. A small spatula or other instrument would work also. Do this even if you've filled halfway and added water then filled the rest of the way.
Wipe the rims of your jar clean with a damp cloth or paper towel. This prevents any food particles or grease from interfering with the seal.
Add your lids and screw bands.
Place jars in your pressure canner and process according to pressure canning instructions.
Boneless has a different processing time that bone in chicken. Be sure and read carefully and get the correct time requirements.
Process pints - 1 hour 5 minutes and Quarts 1 hour 15 minutes.
Boneless- Process pints- 1 hour 15 minutes and quarts 1 hour 30 minutes
|Adjustments for Pressure Canner|
|Altitude in Feet||Dial Gauge Canner||Weighted Gauge Canner|
My husband is slaughtering 26 chickens today, and for the first time I'm thinking I'd like to can some of the meat/broth. I've always froze them whole before and then used them as a three night dinner/stock source. Thinking I'd like to can breasts/drumsticks/thighs/and stock. A couple questions. Will I be limited with soups/stews/casseroles if I can the meat (I've heard it is tender and delicious)? Does the nutrient value of the meat and stock go down after canning? I use bone broth as a healing food for my family. Is the mineral value depleted at all? Thank you so much in advance! love this page!
Remember if you can it first it is more suitable for casseroles etc. It is not like you can open it up and eat it like fried chicken. However.... it is perfectly good to just eat it as it is. I'll open up a jar and heat it up and serve. Canning does take away some nutritional value, I have not done extensive research on this but it is still WAAAAYYY healthier than the stuff you get at the grocer. :) I have to say that when I can chicken drumsticks on the bone. I then open the jar to make soups. The bone will crumble in my hand. All the the nutrients have gone into the broth. I truly enjoy serving this to my family.