7 Steps to Canned Chicken

WHAT DO YOU DO WITH CANNED CHICKEN?  This is the #1 question I get asked.   We put it in  Dijon Chicken pitas, lime chicken sandwich, caesar pitas, soups, fast enchiladas, chicken salad, pretty much anything that calls for shredded chicken.

This recipes doesn't have you put any liquid in with the chicken.  In the photo above of the jar you'll see there is some broth.  This is the chickens natural juices.  SAVE THE BROTH.  I dump the broth into a freezer container and save it for soups. 

 I can get 40 pounds of chicken cut up and ready to pressure in 60 minutes with help.
I usually buy the 40 pound box of boneless and skinless chicken breast from Zaycon.
I also watch for it on sale at Albertsons.  I prefer buying the chicken from Albertsons if I just need chicken to freeze.  They'll wrap it up for you.  Just call ahead and tell them how many chicken breast you want in each package.  The Zaycon chicken comes in a giant box so if I need frozen chicken, I have to wrap it and pay for the materials to wrap and freeze it. 


Let's get started-

I usually lay down a piece of plastic on my counter that can be tossed when I am done.  

I feel like I get less chicken juice everywhere when I do this.

 

Step 1-Gather all supplies.

 Step 2. Cut Chicken into Chunks

Step 3. Place chicken in PINT Jars

Step 4. Add 1/4 tsp. Garlic Powder and 1/2 tsp. Chicken Bouillon to each jar.

 

 Step. 5 Boil new canning lids for a good minute, (wipe down jar lip while lids boil).
Step 6. Next place lids on jars and tighten the rings.

Step 7. - Pressure Cook at 10 pounds of pressure.  If you live in higher elevation this will change.  Check with your county extension office.  I have to do 15 pounds of pressure.   Follow your user manual on how to use the Pressure Cooker

 Pints are pressured for 1 hour 5 minutes.
Quarts are pressured for 1 hour 15 minutes.

Canned Chicken

Chicken (preferable skinless and boneless, goes faster)

Chicken Bouillion

Garlic Powder

Step 1. Gather all supplies.

 Step 2. Cut Chicken into Chunks

Step 3. Place chicken in PINT Jars

Step 4. Add 1/4 tsp. Garlic Powder and 1/2 tsp. Chicken Boulin to each jar.
Step 5. Boil new canning lids for a good minute, (wipe down jar lip while lids boil).
Step 6. Next place lids on jars and tighten the rings.

Step 7. Pressure Cook at 10 pounds of pressure.  If you live in higher elevation this will change.  Check with your county extension office.  I have to do 15 pounds of pressure.   Follow your user manual on how to use the Pressure Cooker

** Pints are pressured for 1 hour 5 minutes.
 **Quarts are pressured for 1 hour 15 minutes.