Ugly Chicken

Written By Kris

Thank you Leisa @SuttonsDaze for coming up with the term “Ugly Chicken”. It is so fitting because it is so ugly in the jar and that is where the ugly stops. Having canned chicken on the shelf is the ultimate fast food. We go through our canned chicken way faster than we do anything we have frozen or freeze-dried. We definitely think canning chicken is worth it!!!!!

Instructions for Raw Packing and Pressure Canning Chicken

Equipment Needed

  • Pressure canner

  • Clean, sterilized canning jars (quart or pint size) - We prefer wide mouth for proteins

  • Canning lids and bands

  • Jar lifter

  • Canning funnel

  • Ladle

  • Clean cloth

Ingredients

  • Raw chicken cut into pieces

  • Salt (optional, for flavor)

Instructions (Raw Pack Method)

  1. Prepare the Workspace

    • Clear a clean surface to work on. Gather all your supplies and equipment.

  2. Prepare the Pressure Canner

    • Fill the pressure canner with water according to the manufacturer’s instructions and place it on the stove.

    • Don’t start the burner until all jars are loaded.

  3. Prepare the Chicken

    • Rinse the chicken under cold water. Remove any excess fat, skin, or undesirable parts. Cut the chicken into 1-2 inch pieces.

  4. Pack the Jars

    • Using the canning funnel, raw pack the chicken into the sterilized jars. Leave about 1 1/4 inch of headspace at the top. If desired, add 1 teaspoon of salt per quart (½ teaspoon per pint) for flavor.

  5. Remove Air Bubbles

    • Use a clean chopstick or air bubble remover to gently press against the sides of the jar to release any trapped air bubbles. Add more liquid if needed to maintain the headspace.

  6. Wipe the Jar Rims

    • Take a clean cloth and wipe the rims of the jars to ensure a proper seal. Use vinegar for fats and sugars

  7. Apply the Lids and Bands

    • Place the sterilized lids on each jar and secure them with the metal bands. Tighten the bands until they are fingertip-tight. Do not over-tighten.

  8. Process the Jars

    • Place the jars in the pressure canner. Lock the lid and bring the canner to the recommended pressure for your altitude (usually 10-15 pounds of pressure).

    • Process pints for 75 minutes and quarts for 90 minutes.

  9. Cool and Remove Jars

    • Once the processing time is complete, turn off the heat and allow the pressure canner to cool down naturally. Do not force the release of pressure. Once the pressure has fully dropped, carefully open the lid.

  10. Check Seals

    • Remove the jars with the jar lifter and place them on a clean towel or cooling rack. Allow them to cool for 12-24 hours. After cooling, check that the lids are sealed by pressing the center. If it doesn’t pop back, the jar is sealed.

  11. Store the Canned Chicken

    • Store the sealed jars in a cool, dark place. Properly canned chicken can last for up to 1-2 years if stored correctly.

Following these steps will ensure you’re able to safely and effectively raw pack and pressure can chicken, providing you with delicious meals for months to come!

Reference: Reynolds, Susan, and Paulette Williams Ybarra. So Easy to Preserve. Cooperative Extension Service, University of Georgia, 1989, Sixth Edition

Kris

Kris learned how to preserve food from her grandmother back when she was 6 years old. Grandma would always have Kris right next to her in the kitchen letting her peel and chop and preserve food out of their 2-acre back yard garden.

Nowadays, Kris uses the techniques she learned from Grandma to fix her gut health, preserve her own food out of her back yard garden, and provide preservative free food to her family and friends.

Join us to learn the tricks of the trade and provide your family with food security using the tools of old.

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