Before you can can chicken, you must be scrupulously clean! If you are to can meat, the rules must be followed. Salmonella, listeriosis & botulism are very real & can be deadly. They are not to be played around with. I recommend getting the latest Ball Canning Book to have for your project & following it religiously. It will give you the latest ways to can. Don’t take any chances.
When meat is on sale I buy ahead & can the excess. Canning meat is easy but does take some time.
- pressure cooker
- canning jars & lids
- measuring cup
- jar lifter
1. Cook the chicken til it comes off the bone easily. Save the broth.
2. Refrigerate for 1 hour. Remove the fat that has risen to the top.
3. De-bone the meat.
4. Strain the broth.
5. Reheat broth & meat. Heat jars, lids & rings in boiling water.
6. Pack hot meat into jars & run a knife around the jar in side to remove any air bubbles.
7. Ladle hot broth into meat filled jars leaving 1 inch of head space. Wipe the rim clean.
8. Place the hot ring & lid on-tighten slightly.
9. Place jar in pressure cooker. Follow directions from pressure cooker for quantity of water etc.
10. Process at 10 lbs of pressure or what ever the latest Ball book says.
Pints for 1 hour & 15 minutes-I use this size for 2 people
Quarts for 1 hour 30 minutes.-I use this size for 4-6 people.
11. When finished let jars cool. If any jars do not seal -use or refrigerate immediately! After the jars have cooled for 24 hours you can wipe off the outsides & store.
12.Label jar with year & type of food in jar. This helps when you can’t remember what is it or when you canned it!!
If I have any leftover broth I can it also for use in soups.
A gentle reminder-always use a recent canning book for the latest information on canning. If I have ever had a jar that I questioned-bad smell, looked funny-I throw it out. Never take chances!