Canning Chicken Chunks or Bone in Pieces
Pressure canning asparagus is an easy way to store this favorite spring vegetable for use all year long. Follow along step by step.
Prep Time 10 minutes mins
Cook Time 1 hour hr 15 minutes mins
Canner cooling down time 30 minutes mins
Total Time 1 hour hr 55 minutes mins
Course Pantry Staple
Cuisine American
Servings 8 1-1/2 pints
Calories 181 kcal
- 15 pounds chicken breasts for a full canner load of 8 pints of chicken chunks
- Sea salt
- Bouillon optional
Prevent your screen from going dark
Prepare your jars and lids and keep them hot until needed. Check the air vent and overlock on the canner lid to make sure they are not blocked.
Rinse chicken pieces and pat dry. Cut breasts in chunks or leave whole.
Pack the chicken chunks or pieces tightly into the jars leaving 1-1/2 inch headspace.
If you are adding salt, use ½ teaspoon in pints, ¾ teaspoon in 1 ½ pints and 1 teaspoon in quarts.
Wipe the rim of the jar with a clean cloth or paper towel dipped in vinegar. Place lid. Screw rings on finger tight.
Put proper amount of warm water in canner, adding a splash of white vinegar if you have hard water.
Place jars in canner. Seal the canner lid and turn heat to high.
Allow the canner to vent for the specified length of time for your canner.
Now put the regulator on the air vent and bring it up to pressure. Once it has reached the required pressure, start your timer.
Processing Times
BONELESS: Process pints at 10 pounds pressure for 75 minutes, process 1½ pints and quarts at 10 pounds pressure for 90 minutes.
BONE IN: Process pints at 10 pounds pressure for 65 minutes, process 1½ pints and quarts at 10 pounds pressure for 75 minutes.
Don’t forget to adjust the processing pressure for your altitude.
When the processing time is up, turn off the heat and allow the pressure to return to zero.
Once the pressure is zero, remove the regulator and wait another 5 to 10 minutes before unsealing the lid.
Make sure the lid is facing away from you when you open the canner.
After processing, remove the jars from the canner and allow to sit undisturbed for a minimum of 12 hours.
After 12 hours, check the seals, wash and label the jars, and put them away.
Serving: 1pintCalories: 181kcalCarbohydrates: 35gProtein: 20gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gSodium: 1181mgPotassium: 1833mgFiber: 19gSugar: 17gVitamin A: 6858IUVitamin C: 51mgCalcium: 218mgIron: 19mg
Keyword pressure canning, chicken thighs, chicken breast