Canned Chicken Recipe #246306
I like to have meals on the table quickly. Canning meat allows me to do that, since I don't have to thaw it out first! Canning is easy, and you prepare for several meals at one time! You can use this in casseroles, salads, chicken & noodles--any recipe that calls for pre-cooked chicken. The liquid in the jar is broth!
by Wilmom
2½ hours | 30 min prep
SERVES 36 , 9 pints
- 18 medium boneless skinless chicken breasts
- 4 1/2 teaspoons salt
- 4 1/2 cups water (about)
- Wash 9 pint jars.
- Run them through dishwasher, to sterilize. Sterilize lids in the same manner.
- In each pint jar, place 1/2 t. salt, and 2 boneless, skinless chicken breasts. (you may have to cut one of the breasts in half so the jar isn't too full).
- Fill jar to within 1/2" of top with water (may use more or less than 1/2 cup).
- Run knife down inside of jar to remove air bubbles.
- Wipe off rim of jar with clean, damp cloth.
- Place lid on jar.
- Screw on band.
- Fill pressure canner 1" deep with cold water.
- Place jars in pressure canner.
- Open petcock.
- Turn on fire to medium-high, till steam is rapidly escaping through petcock.
- Close petcock. Pressure will start to rise.
- When the needle reaches 10 lb. pressure, start reducing heat till the needle stabilizes at 10 lb.
- Set timer for 70 minutes.
- When 70 minutes are up, turn off fire and leave the pressure canner alone till the needle goes back to zero!
- Open canner: using a jar lifter, remove jars and set in draft-free place to cool completely.
- Wipe down outside of jars, remove bands, label and place in pantry.
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5 stars