Originally shared by Megan Erickson, former SDSU Extension Nutrition Field Specialist.
Try this research-tested recipe for canned, boneless chicken courtesy of the National Center for Home Food Preservation.
Ingredients
- Chicken or rabbit
- Salt (optional)
Yield: Quart jars.
Directions
TO PREPARE
Dressed chicken should be chilled for 6 to 12 hours before canning. Dressed rabbits should be soaked 1 hour in water containing 1 tablespoon of salt per quart, and then rinsed. Remove excess fat. Cut the meat into suitable size to fit in jars.
Canning Chicken
- Raw or hot pack with 1 teaspoon salt per quart, if desired.
- To raw pack: Fill jars loosely with raw meat pieces, leaving 1 ¼ inch headspace. Do not add liquid.
- To hot pack: Boil, bake or steam meat until about two-thirds done. Pack hot meat loosely into hot jars and cover with hot broth, leaving 1 ¼ inch headspace.
- Secure lids and process in a pressure canner (90 minutes for quarts) following the recommended pressures below.
Canning Tips
Preparation
- Choose freshly slaughtered and dressed healthy animals.
- Large chickens are more flavorful.
- Use only good-quality poultry.
- Instructions on pressure canning can be found in this resource.
| Altitude | (Lbs. Pressure) | (Lbs. Pressure) |
|---|---|---|
| 0-1,000 | ||
| 1,001-2,000 | ||
| 2,001-4,000 | ||
| 4,001-6,000 | ||
| 6,001-8,000 | ||
| 8,001-10,000 |
SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.
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