About the Recipe
How the chicken is prepped, with or without bones and number of chickens/chicken pieces used determines the yield amount and cooking time.
Ingredients
Chicken – With or Without Bones
Salt - (1 Tsp per Quart / ½ Tsp per Pint)
Tools Needed:
Vinegar
Knives
Funnel
Jar Lifter
Headspace tool
Chopstick
Gloves
Ruler
Preparation
The National Center for Home Food Preservation provided a safe and tested recipe for raw and hot pack home canned chicken.
Procedure: Choose freshly killed and dressed, healthy animals. Large chickens are more flavorful than fryers. Dressed chicken should be chilled for 6 to 12 hours before canning. Cut the chicken into its suitable size parts for fitting into your jars leaving required headspace. Can with or without bones. The hot pack is preferred for best liquid cover and quality during storage. Natural poultry fat and juices are usually not enough to cover the meat in raw packs.
Hot pack – Boil, steam or bake meat until about two-thirds done. Add 1 teaspoon salt per quart to the jar, if desired. Fill jars with pieces and hot broth, leaving 1-1/4 inch headspace.
Raw pack – Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid.
Fill Jar – 1 ¼ Inch Headspace
Yield Amounts: 21 ½ Pounds of Boneless Chicken = 25 ½ Pints
WITHOUT BONES!
Process Pint Jars for 75 Minutes / Quarts for 90 Minutes
Dial Gauge Canner Pressure (PSI) at altitudes of:
11 pounds at 0 – 2,000 feet
12 pounds 2,001 – 4,000 feet
13 pounds 4,001 – 6,000 feet
14 pounds 6,001 – 8,000 + feet
Weighted Gauge Canner Pressure (PSI) at altitudes of:
10 pounds at 0 –1,000 feet
15 pounds 1,001 + feet
WITH BONES!
Process Pint Jars for 65 Minutes / Quarts for 75 Minutes
Dial Gauge Canner Pressure (PSI) at altitudes of:
11 pounds at 0 – 2,000 feet
12 pounds 2,001 – 4,000 feet
13 pounds 4,001 – 6,000 feet
14 pounds 6,001 – 8,000 + feet
Weighted Gauge Canner Pressure (PSI) at altitudes of:
10 pounds at 0 –1,000 feet
15 pounds 1,001 + feet