Easy Raw Packed Canned Chicken

Pressure canning any kind of meat can be intimidating at first.  This step-by-step guide will help you be able to can chicken, and many other meats easily and successfully!  The raw packed method of canning meat, is in my opinion, the easiest way to can meat!

I use my canned chicken for a variety of dishes.  It does come out very tender, and the liquid it creates is excellent when added to a soup or a gravy!  

Supplies Needed:

• Pressure canner
• Chicken (just a little over 1 pound per pint jar)
• Jars with lids
• Salt
• 1/2 tsp measuring spoon
• Knife
• Cutting board
• Jar lifters
• Towels
• Cloth with white vinegar

Preparation:

You will begin by washing all of your jars and lids.  Place them on a clean towel to dry.

Inspect your pressure canner, making sure the seal and vent pipe are in good working order before canning can eliminate hassle later on.

Place your pressure canner on the stove, and fill with the recommended amount of water.  Check your manual for manufacturer's recommendations for your exact canner.  Do not preheat the water, this chicken will be raw packed and the water will need to heat along with the jars to help prevent a temperature shock to the jars.

Cut your chicken into medium diced pieces. (see photo below)  This will not only allow packing of the jars to be much easier, it will also allow the heat to penetrate the jar for even heating.  I typically slice the breast in half longways, so you have two breast shaped pieces that are only half as thick, and then dice them.

Canning:

Once you have all of the chicken diced and ready, Simply fill each jar with chicken.  You can gently press it into the jar, do NOT force pack it down.  You want room for the chicken's juices to move between the pieces and for the heat to be able to evenly distribute throughout the jar.  Allow for 1- 1/4" headspace for each jar.  

You can add 1/2 tsp of salt to each pint, if you are using quarts, add 1 tsp to each jar.  There is no need to add any liquid to the jars, as the chicken will release it's own juices when processed.  I do, however, add 1 Tbsp. of concentrated chicken broth to each jar, just as a bit of added flavor, this does not effect the amount of liquid in the jar too much either.  I've included a link to the type of chicken broth powder I use in my canned chicken that is located above.  I do 2 tsp powder to 1 cup of water, then add 1 Tbsp. to each jar.

Carefully wipe the rim of each jar with a cloth dampened with white vinegar.  This will remove any fatty meat residue on the rim that might prevent a good seal.  Place the lids and rings on each jar, and only tighten finger tight.  You want the pressure within the jar to be able to release, this creates a good seal and prevents buckling of the lids.

Bottom left:  Jar of chicken ready to have the lid placed on.

Bottom right: Jars of chicken with lids on, ready to be placed in the canner.

Processing:

Once all of the jars are packed, and have lids and rings on them, gently place them inside the canner.  Be careful not to force any jars.  Follow your canner's manufacturer's recommendations on how to pack your canner.

After all the jars are nestled in the canner, turn on the heat to medium/high.  Allow the water to heat along with the jars, once the canner begins to vent (constantly steaming from the vent pipe) set a timer for 10 minutes.  This venting time is important!  It allows the excess air to be released from the canner so the steam can heat and build pressure properly.

Once the canner has vented for the 10 minutes, place the weight on the vent pipe.  Allow the canner to come up to pressure. (see charts below for recommended pressure according to your elevation)