CANNING CHICKEN IN A PRESSURE COOKER - RAW PACK RECIPE - (3.8/5)
Provided by AzWench
Number Of Ingredients 6
Steps:
- Prepare chicken: Remove any excess fat from the fresh chicken breasts, then cut in large chunks (4 or 5 pieces per breast). Set aside in the refrigerator until you are ready to fill the jars. Warm up the canning jars by running them through a dishwasher cycle (heated dry turned on) without any detergent. Leave door closed until ready to fill jars. Heat 3 quarts of water. You will be pouring this into the canner. (You don't want to boil it, but it just needs to be hot. For raw packed foods (like as in this instance), the water should only be brought to 140°F.) Wash lids with soap and water and set aside. Preheating lids is NOT necessary. However, if you want to, cover lids with water in a small saucepan and bring to a simmer (180°F) over medium heat for 10 minutes. Keep lids hot until ready to use. To prevent seal failure, do not boil lids. Using your warmed up pint-sized jars, pour 1/2 teaspoon salt and scant 1/2 teaspoon chicken bouillon granules into the bottom of each jar. If using quart-sized jars, use 1 teaspoon salt and a scant 1 teaspoon chicken bouillon granules. Loosely fill jars with chicken chunks, leaving 1 1/4 -inch headspace for expansion during processing. Do not add any water or broth. The meat will form its own liquid as it cooks in the canner. (FYI, in case you are wondering, this picture does not show 1 1/4 -inch headspace. So leave more headspace than shown.) Wipe the rim of the jar with a clean, damp paper towel to remove any bits of chicken or grease that may interfere with the seal. Center a lid on the jar. Apply band and adjust until fit is fingertip tight. Pour 3 quarts of boiling water into the canner, up to the 3 quart water line marked on the inside (in my canner, this is the lowest line marked near the bottom; your instruction manual will confirm if this is the case for your canner). Always add water before setting jars in the canner. Set the rack inside and evenly place jars on the rack. The jars may touch. If you have an extra rack to place between the layers of the pint jars, you may set 10 pint jars on the bottom, put the rack on them, then stagger stack 10 more jars on the top layer. If you do not have an extra rack, you may only be able to stagger stack 9 jars on the top layer. (Stagger stack means you place one jar on top of two.) Cover. Do not place the pressure regulator on the vent pipe yet. Turn heat on high. When steam begins flowing steadily out of the vent pipe (for me, it usually heats for about 15 minutes before this occurs), put timer on for 10 minutes. Maintain a moderate steam flow. This procedure is called "exhausting". After the 10 minutes are up, put the pressure regulator on the vent pipe, increase the heat to high, and wait for the pressure to reach 11 pounds pressure (if you are below 2,000 feet altitude). (Plan on 5 to 10 minutes to reach pressure.) (Process at 12-pounds for 2,001-4,000 feet altitude, and 13-pounds for 4,001-6,000 feet.) Once your pressure has been achieved, put the timer on for 75 minutes if using pints and 90 minutes if using quarts. Adjust your heat so that the correct pressure is maintained. To do so, you will need to keep checking it. When the time is up, turn off heat. Wait for the pressure to drop. Pressure is completed reduced when the air vent/ cover lock has dropped and no steam escapes when the pressure regulator is tilted. This may take 45 minutes or longer. (Leave the pressure regulator on the vent pipe during this time.) When pressure has been completely reduced (and the air vent/cover lock has dropped), remove pressure regulator from vent pipe and let canner cool for 10 minutes. Take the jars out of the canner and set on a towel to cool. (FYI, the liquid in the jars will not reach up to the top. If you notice some chicken juice residue on the outside of your bottles, that's okay. Sometimes they can leak if they have been packed too tightly, but it doesn't wreck the seal.) Do not disturb the cans as they cool. After the recommended 12 hours, you may wipe the jars off, test the seals, remove bands, date the lids with a permanent marker, and store in a cool, dry place. (If any of the lids have not sealed, you will want to place the jar in the fridge for immediate use or reprocess it, before the 12 hour cooling period of course. To know if it is not sealed before the 12 hour mark, look at the lid closely to see if it has flattened or turned concave on the top. If it has, it is sealed. If it is convex, it may not have sealed and I would store it in the fridge until you can manually test it by pressing the center of the lid and seeing if it flexes up and down when pressed.)
CHICKEN - CANNING
This recipe came directly from the Blue Book on Canning by Ball, a well-known canning authority and manufacturer of canning jars. Requires a pressure canner.
Provided by BeachGirl
Categories Poultry
Time 2h
Yield 1 quart or more
Number Of Ingredients 2
Steps:
- CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done.
- Remove skin and bones.
- Pack meat into hot jars, leaving 1-inch head space.
- Add 1/2 teaspoon salt per pint or 1 tsp per quart.
- Skim fat from broth.
- Bring broth to boil.
- Pour over chicken, leaving 1-inch head space.
- Remove air bubbles.
- Adjust caps.
- Process pints 1 hour 15 minutes at 10 pounds pressure.
- Process quarts at 1 hour 30 minutes at 10 pounds pressure.
Nutrition Facts :
More about "canning chicken or poultry raw pack or hot pack directions recipes"
CANNING CHICKEN STEP BY STEP - LADY LEE'S HOME
Web Oct 15, 2019 Preparing the Chicken For Canning… How to Can Chicken… Step 1: Packing the jars… Step 2: Remove Air Bubbles and …
From ladyleeshome.com
Reviews 3Calories 558 per servingCategory Preserving
From ladyleeshome.com
Reviews 3Calories 558 per servingCategory Preserving
- Place your chicken in a pressure cooker, add 4 cups of water, close the pot and set on the stovetop.
- Turn the heat to high, once the weight starts to rock, lower the heat a bit to keep it rocking gently. Cook your chicken for about 30 minutes (see notes below if you don't have a pressure cooker).
- Transfer your pressure cooker to the sink and rinse it with cold water to release the pressure and cool it quickly. Open the pot carefully and remove the chicken. Set the pot with the chicken stock that is in it aside, we'll use it in a minute.
CANNING CHICKEN (HOW TO DO IT SAFELY) • THE PRAIRIE …
Web Mar 12, 2020 Fill your jars with lightly cooked chicken, and hot chicken broth or water, leaving 1 1/4 inch headspace. Sprinkle 1/4 – 1/2 tsp. salt …
From theprairiehomestead.com
4.9/5 (10)Category PreservingCuisine ChickenTotal Time 2 hrs
From theprairiehomestead.com
4.9/5 (10)Category PreservingCuisine ChickenTotal Time 2 hrs
- Prepare your chicken. If keeping the chicken with bones, separate the meat at the joints and make sure the pieces fit into the jars. Cut up boneless chicken into pieces. Remove the skin from your chicken if you want.
- Fill your jars loosely with meat pieces, leaving 1 1/4 inch headspace. Sprinkle 1/4 – 1/2 tsp. salt on top of pints jars, and 1/2 – 1 tsp. of salt on quart jars, if desired. Hot Pack method: Lightly cook your chicken (you can boil or bake it). Fill your jars with lightly cooked chicken, and hot chicken broth or water, leaving 1 1/4 inch headspace. Sprinkle 1/4 – 1/2 tsp. salt on top of pint jars, and 1/2 – 1 tsp. salt on quart jars, if desired.
HOW TO SAFELY CAN RAW CHICKEN - HOMESTEADING FAMILY
Web Oct 23, 2021 The raw pack method is easier as you simply fill your jars with raw cubed chicken, add water and seasonings, and process. When …
From homesteadingfamily.com
4.3/5 (37)Total Time 14 hrs 15 minsCategory Main CourseCalories 86 per serving
From homesteadingfamily.com
4.3/5 (37)Total Time 14 hrs 15 minsCategory Main CourseCalories 86 per serving
CANNING MEAT: BEGINNERS GUIDE WITH 30+ RECIPES
Web Nov 21, 2021 (For poultry, bone-in cuts have different canning times, which I’ll discuss separately). For Hot Pack, the hot, freshly browned meat is packed into jars leaving 1-inch headspace. It’s then topped with boiling …
From practicalselfreliance.com
From practicalselfreliance.com
CANNING MEAT, DISCOVER HOW SURPRISINGLY EASY IT CAN BE …
Web May 27, 2021 This recipe works with beef, elk, or pork. Add dried seasonings of choice to add flavor or just can with water and salt for a versatile product. Canning Chicken Chicken These canning chicken …
From simplycanning.com
From simplycanning.com
CANNING MEATS & POULTRY | COLLEGE OF AGRICULTURE, FORESTRY AND LIFE ...
Web 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 …
From clemson.edu
From clemson.edu
CANNING MEAT PLUS HOW TO USE YOUR CANNED MEAT
Web Add water to the pan drippings to make broth. Ladle the strained broth over the meat, leaving 1 inch of headspace. (If you don’t have enough broth, just use boiling water and …
From backwoodshome.com
From backwoodshome.com
HOW DID WE CAN? | COLD/RAW AND HOT PACKING · CANNING …
Web Hot Pack Hot-packing is the practice of heating freshly prepared food to boiling, simmering it 2 to 5 minutes, and promptly filling jars loosely with the boiled food. Whether food has …
From nal.usda.gov
From nal.usda.gov
CANNING MEAT, POULTRY AND GAME - NATION INSTITUTE OF FOOD …
Web morelavorful than fryers. Chill dressed chicken 6–12 hours beforecanning. Soak dressed rabbits 1 hour in water containing 1tablespoonof salt per quart and then rinse. Remove …
From nifa.usda.gov
From nifa.usda.gov
CANNED CHICKEN (BONELESS) - SDSU EXTENSION
Web Apr 11, 2022 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 …
From extension.sdstate.edu
From extension.sdstate.edu
CANNING CHICKEN AND POULTRY | THE CANNING DIVA
Web Use the following tips when home canning chicken, turkey or any poultry or water fowl: Remove excess fat and skin from breasts and thighs. Keep the bones in legs and thighs, …
From canningdiva.com
From canningdiva.com
HOW TO CAN CHICKEN (STEP BY STEP GUIDE WITH PICTURES)
Web Mar 16, 2017 The carcass can be boiled for stock and stripped of the remaining meat for later use. #Step 3. Pack the lean chicken pieces into ½ pint jars, pressing lightly and …
From askaprepper.com
From askaprepper.com
CANNING CHICKEN (SUPER EASY RAW PACK) - YOUTUBE
Web Learn how to safely pressure can raw chicken in this step-by-step tutorial. Having home-canned chicken on your pantry shelf means you have easy last-minute m...
From youtube.com
From youtube.com
SPICE BLEND RECIPES FOR CANNING CHICKEN | THE CANNING DIVA
Web Here are some fun Spice Blend Recipes for Canning Chicken to get you started: Poultry Seasoning Blend. Makes approx. 1/3 cup of seasonings. 2 tablespoons chopped fresh …
From canningdiva.com
From canningdiva.com
NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I?
Web 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 …
From nchfp.uga.edu
From nchfp.uga.edu
RAW-PACK CANNED CHICKEN - FARM BELL RECIPES
Web May 2, 2012 Loosely pack chicken into clean jars, leaving 1-1/4 inch head space at the top. Add about 1/4 teaspoon salt to each pint jar or 1/2 teaspoon to quarts (optional). …
From farmbellrecipes.com
From farmbellrecipes.com
CANNING MEAT - PRESTO®
Web Cut poultry into serving size pieces. If desired, remove bone. Hot Pack: Precook poultry until two-thirds done by baking, boiling, or steaming. Pack hot poultry loosely in hot …
From gopresto.com
From gopresto.com
CANNING CHICKEN - CREATIVE CANNING
Web Times for pressure canning chicken are as follows: For boneless chicken (raw or hot pack), process jars at pressure for 75 minutes for pints and 90 minutes for quarts. For …
From creativecanning.com
From creativecanning.com
CHICKEN AND GRAVY DINNER IN A JAR - HEALTHY CANNING
Web Jul 11, 2022 Pack the hot jars firmly (but not overly tightly) with mixture. Leave 3 cm (1 inch) headspace. Top up the jars with hot chicken broth. Debubble; adjust headspace. …
From healthycanning.com
From healthycanning.com
CANNING CHICKEN RAW PACK RECIPES
Web Fresh (not frozen) boneless chicken breasts. 7 quarts will require about 25 to 30 pounds of chicken. 20 pints will require more (my guess is 35 to 40 pounds.) Salt. Canning or …
From tfrecipes.com
From tfrecipes.com
You'll also love