Pressure canning chicken breast meat

11/24/2014

Pressure Canning - bonesless/skinless chicken breast that I got on sale - froze for easy cubing, then raw pack and can.

Canned Raw-Pack Chicken Breast

Freeze chicken - any chicken will work, boneless or bone-in. I used boneless skinless chicken breast. It's much easier to cut chicken that is slightly frozen!

While meat is still frozen chop into chunks, or if using bone-in chicken break bones at the joints. Loosely pack chicken into clean jars, leaving 1-1/4 inch head space at the top. You will not be adding any broth - the chicken will create its own while Canning.

Add about 1/4 teaspoon salt to each pint jar or 1/2 teaspoon to quarts (optional but, preferred).
I wipe my jar rims with a bit of white vinegar on a paper-towel,to remove any chicken pieces, fat or salt before placing lids on.

Attach and secure rings and lids - remember - do NOT over-tighten bands.
Place chicken in a pressure canner and process.

Processing times at 11 pound pressure (sea level) and adjust pressure for your altitude (I am at 5280 so, I process at 13 lbs)

Remove lid from Canner and let rest askew for a good 5-10mins to prevent siphoning of broth. Move jars to a draft free area on a baking rack with a towel underneath for extra measure. Let cool for 24 hours before moving. After 24 hours, remove rings and check to proper seal, wash jars and store without rings until ready to eat. I always suggest boiling the chicken a good 10 mins. upon opening the can to kill any bacteria or spores that may be present...

Boneless Chicken: Pints–1 hour 15 minutes. Quarts–1 hour 30 minutes.
Bone-in Chicken: Pints–65 minutes. Quarts–1 hour 15 minutes.

NOTE: notice too - that my stove is dang near to LOW and yet I hold pressure at 13 pounds (my dial is right at 13.5 and will fall slightly as stove is turned down a bit more) for just about 90mins after venting for 10mins... SO many people think you have the stove on HIGH and everything is about to BLOW... this is not the case, and on the inside of my Presto Canner there is 3 Quarts of water - that's it..just thought you should know :)

Recipe Adapted from: Chickens in the Road
Photos by: Diane Baker for Canning and Cooking at Home

4 Comments

David Lovell

2/16/2019 06:41:38 pm

Hi, I pressure canned chicken legs that were partially frozen. I'm at 81above sea level,used 15lbs pressure for 90 minutes. The jars sealed,the chicken looks cooked but the head space seems extremely low. If you email me il happily send photos,i just want to be sure I'm not being dangerous here. Otherwise if you only want to comment here,the broth is about half way up the chicken.Thanks in advance :)

Diane

2/17/2019 06:59:01 am

https://nchfp.uga.edu/how/can_05/chicken_rabbit.html

My only concern is that you raw packed frozen... meaning the heat has a harder time penetrating to the center of the jar - that is the only issue I see as time and pressure is assumed for defrosted meat. Erroneously adding time to processing is the problem but, Inwould direct you to call your local extension office to verify this. Your liquid not covering in a raw pack is normal.

Scott Pence

5/14/2020 08:55:24 pm

I’ve canned boneless skinless chicken breast in a pressure canner. I let the canner de-pressurize on it’s own. I let it cool for another hour. I only loosen the lid. An hour later remove the lid. Allow the jars to cool in the canner for about another hour before taking them out to sit on a towel for a day. So, I’m concerned that the broth in the jar that I processed the raw chicken in doesn’t cover all the meat. Is it safe to eat? Am I doing something wrong? They are one quart jars, 14-15 psi, leaving one inch headspace, processing at 90 minutes.

5/15/2020 07:22:16 am

Raw pack chicken often doesn’t have the liquid it makes covering the meat. It is safe to eat as long as lids seal. Letting the canner depressurize is a must but, once it does - let lid sit askew in the canner for only 5-10mins before removing to a draft free area ((if you let foods sit too long in any canner after processing it can develop what they call “flat sour”)). Also, you want to process at the psi called out by your altitude.

Pressure canning chicken breast meat

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