Pressure canned chicken is one of my favorite recipes. It is easy to prepare and makes the most tender, flavorful chicken you’ve ever tasted. Even more, the jars of delicious chicken are shelf stable for up to one year. This shredded chicken i truly the best you will ever taste. It is similar to, but so much better than rotisserie chicken. and is equally convenient for quick meals. I use this for nachos, wraps, or pretty much any recipe that calls for shredded chicken. See a few examples of recipes that use this delicious chicken below.
Pressure canned chicken is shelf stable, which seems strange, but it is. This is because of the science of the pressure canner. Pressure canners are used to can low acid foods. The pressure and steam generated by the canner have the ability to raise the temperature inside much higher than boiling water. Boiling water can only reach a temperature of 212ºF. This temperature is not high enough to kill microorganisms and bacteria in foods such as chicken. Pressure canners are able to reach a temperature of 240ºF. This higher temperature is what is required to safely can low acid foods. To see more information about how pressure canners work, visit How do Pressure Canners Work? | PressureCanners.com
What can you use this chicken for?
Pressure canned chicken can be used in any recipe that calls for shredded chicken. It saves time from preparing shredded chicken while cooking a meal and the flavor and texture is superior to rotisserie chicken. For example, some recipes that I use this chicken for include Chicken Taquitos, Buffalo Chicken Dip, Chicken Bacon Ranch wraps, Spicy Chicken Salad Sandwiches.
Traditions Passed Down
My mom taught me how to make this pressure canned chicken recipe. She is an expert when it comes to canning! She has a wealth of knowledge regarding canning and is my go-to for any canning questions. Above all, mom is an amazing teacher of the proper techniques and following sterile processing procedures. Here is how to pressure can chicken, just like my mom taught me.
Print Recipe
Pressure canned chicken
Equipment
- Pressure canner
- Electric kettle
- 20 Pint jars (wide mouth)
- 20 Wide mouth lids
- Small saucepan
- Jar lifter
- Bubble popper
- 2 Large mixing bowls
Ingredients
- 20 lbs Chicken breasts
- 2 Large onions
- 3 stalks Celery
- 20 Chicken boullion cubes
- Salt
- Water (boiling)
Instructions
Chicken prep
- Start by chopping the celery and onion into large pieces. Celery should be about an inch long and onion cut into eighths. Set aside.
- Cut chicken breasts into about 4 chunks. You don't want small pieces, but too large is difficult to push into the jar.
Jar prep
- Wash all the pint jars and rings in very hot soapy water. Rinse with hot water and allow to air dry on a clean towel.
- Boil water in a small saucepan and place the lids in the pan to sterilize them.
- Fill the pressure canner with approximately 2 inches of water and turn it on to get water ready for canning.
Filling the jars
- In each jar, place 1-2 pieces of onion, 1 piece of celery and 1 bouillon cube.
- Stuff chicken tightly into the jars. Each jar should have about one pound of chicken.
- Measure a 1/4 teaspoon of salt into each jar.
- Carefully pour hot water into the jars. Run the bubble popper through to remove any air bubbles and add water so that there is a half inch headspace.
- Wipe rims of jars with a paper towel. Carefully remove lids from the boiling water and place onto the jars. Screw on the bands only fingertip tight.
Pressure canning
- Place the jars into the boiling water in the pressure canner and tighten the lid.
- Allow the canner to release steam for 10 minutes and then place the regulator on the canner.
- Watch the pressure valve for the pressure to come up to 11 psi.
- Once 11 psi is reached, begin the timer for 75 minutes. Continue to monitor the pressure gauge. If the pressure goes above 11, turn down the heat a bit to bring the pressure down. If the pressure goes below 11, turn up the heat a bit to bring the pressure back up.
- After 75 minutes, turn the heat off and allow the pressure to naturally come down to zero.
- Remove the lid of the canner and carefully lift the jars out of the canner and allow to cool on a towel lined cutting board. The jars should pop as they cool but allow to sit on the counter overnight to ensure that they are sealed.
- Wipe the outside of the jars and label with date.
Notes
