Canning chicken

When canning chicken, I typically like to can chicken thighs. The bone can be removed or left in. Follow these steps for safe and successful canning.

Materials Needed

• Pressure canner

• Canning jars (quart or pint)

• Lids and bands

• Chicken thighs (bone-in or boneless)

• Salt (optional)

• Water or broth

• Jar lifter

• Funnel

• Clean cloth

Instructions

1. Prepare Jars and Equipment

   • Wash your canning jars and lids in hot, soapy water. Rinse well and keep them warm until ready to use. It’s important that the jars are sterilized before filling.

2. Prepare the Chicken

   • Trim any excess fat from the chicken thighs. It's optional to cut the thighs into smaller pieces if desired, but bone-in pieces can provide more flavor.

3. Pack the Jars

   • Using a funnel, pack the chicken thighs into the warm canning jars, leaving about 1 inch of headspace at the top. If desired, add 1 teaspoon of salt per quart jar for flavor but this is optional.

4. Add Liquid

   • Pour hot water or broth into each jar over the packed chicken, again leaving about 1 inch of headspace. The liquid should cover the chicken but not overflow.

5. Remove Air Bubbles

   • Take a clean tool (like a plastic spatula or a bubble remover) and run it around the inside of each jar to release any trapped air bubbles.

6. Wipe Jar Rims

   • Use a clean cloth to wipe the rims of the jars to remove any residue that might prevent a proper seal.

7. Apply Lids and Bands

   • Place the lids on top of each jar and screw on the bands until they are fingertip-tight.

8. Process in a Pressure Canner

   • Place the jars in a pressure canner. Follow your canner's instructions for adding water and bringing the pressure up. Process pints for 75 minutes and quarts for 90 minutes at 10-11 pounds of pressure (depending on your altitude).

9. Cool and Store

   • Once the processing time is complete, turn off the heat and allow the canner to cool naturally. Do not force the lid open until the pressure has fully released. After cooling, carefully remove the jars using a jar lifter and place them on a clean towel or cooling rack.

10. Check Seals

    • After jars have cooled for 12-24 hours, check the seals by pressing the center of each lid. If it pops back, the jar did not seal properly and should be refrigerated and used promptly.

11. Store Your Canned Chicken

    • Properly sealed jars can be stored in a cool, dark place for up to a year. Always label the jars with the canning date for reference.

Safety Reminder

Always check for off smells, unusual colors, or any signs of spoilage before consuming.

These canned chicken thighs can be a convenient addition to your pantry, ready for soups, stews, and other meals anytime.