My husband found a really good deal at the store for seasoned boneless, skinless chicken breasts. Not only were they buy one get one free, they were also 50% off. So he bought A LOT. This made me happy because we had run out of canned chicken.
Preparation steps
First thing I did was put the chicken in the freezer. This makes it easier to cut up. Next I got 3doz. wide mouth pint jars out and put them in the dish washer to sterilize. Last was the task of checking my pressure canner out. I have not used it this season so I did a practice run of bring it up to pressure. I do this to make sure of course it comes up to pressure, but also to make sure there isn't any big leaks around the seals. Canner checked out, now to the daunting task of cutting up all that chicken.
Instructions
1. Remove any excess fat from the chicken breasts, then cut into chunks. (If you get done cutting up the chicken before your jars are ready put chicken in refrigerator.)
2. Warm lids per manufactures instructions.
3. To each warmed up pint jar add 1/2 tsp salt and 1/2 tsp chicken bouillon granules (this is optional but it does make it tasty). If using quart jars add 1 tsp of each.
5. Put warm water in the canner per manufactures instructions. For raw packed foods, the water should only be about 140 degrees F.
6. Process times pints 75 minutes and quarts 90 minutes at 10 lbs. of pressure.
*Important Note- Depending on your altitude,you may need to process this at a higher pressure.
I end up with 25 pints of chicken. With tattler lids I can't write on the lids, so I use a dry ease maker to write on the jar.
Linked to:
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Country Fair Blog Party: July 16
One of the staples in our house, so glad to see that someone else cans their chicken! :)
ReplyDeleteI would love for you to come participate in our Blog Hop. The Homesteader Hop every Wednesday, I do hope you will come out and join us. https://www.floydfamilyhomestead.com/2016/06/08/homesteader-hop-6/
Thank you so much for the invite and stopping by.
DeleteThank you for sharing this with us at The Homesteaders Hope. I do hope to see you again this week.
DeleteWow! I did not know you can do this! I buy can chicken all the time. I bet it would be cheaper if I did my own! Thank you for sharing!
ReplyDeleteIt would definitely be cheap especially if you find a good deal on chicken breasts or whole chickens. Thanks for stopping by.
DeleteCanning meat has been on my to-do list! Thank you for the inspiration! And thank you for linking up with the Art of Home-Making Mondays! :)
ReplyDeleteCanning meat is pretty easy but you have to have a pressure canner. I also can my own tuna fish. Thank you for stopping by.
DeleteDo you like the tattler lids? Are they reusable?
ReplyDeleteI do like using the tattler lids because they are reusable. They aren't as simple to use as the metal lids. But to me the few extra steps is worth it. Thank you for stopping by.
DeleteI've never canned chicken before but I can pork roast a couple times a year. What a great idea to do the next time it goes on sale, like you did! Thanks for linking up to the Country Fair Blog Party!
ReplyDeleteI've never canned chicken before but I can pork roast a couple times a year. What a great idea to do the next time it goes on sale, like you did! Thanks for linking up to the Country Fair Blog Party!
ReplyDeleteThank you for stopping by, I have also canned pork, beef, and fish. Two years ago I raised meat chickens and canned that meat too. It is nice to have cooked meat in the pantry for quick meals when life gets crazy.
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