Pressure canned chicken
Enjoy the best shredded chicken for quick meals with a simple canning method.
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Equipment
- 20 Pint jars
- 20 Wide mouth lids
Ingredients
- 18 lbs Chicken breasts (or Port tenderloin)
- 1 Large onion, quartered
- 3 stalks Celery, chopped in large pieces
- Salt
- Water (boiling)
Instructions
Chicken prep (or pork tenderloin)
- 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 the meat 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, and 1 piece of celery.
- Stuff the meat 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
Note: Pressure canning psi and time is based on sea level altitude. Pressure and time should be adjusted based on your location.
Note 2: This recipe is written for 18 wide mouth pint jars, because that is what fits in my pressure canner. It can be adjusted to more or less jars based on the max capacity of the pressure canner you are using.
Nutrition
Serving: 1cupCalories: 231kcal
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