Ingredients
Scale
- 2 cooked chickens, whole or in pieces (I usually cook mine in the instant pot)
- Forks or a mixer
- Broth or water
- Salt to taste (I use ½ tsp per pint)
- Pressure canner filled with 2 inches of water (If using the Presto Digital Canner, fill with 3 quarts of water as stated in the user manual.)
- Clean jars, lids, bands
- Clean towel to wipe the jars
Instructions
- Begin heating the water in the canner.
- Remove the chicken skin and the meat from the bones and shred the chicken using two forks or a mixer.
- Pack the jars with shredded meat, leaving 1 inch of headspace.
- Pour in broth or water, also to within 1 inch of the top of the jars.
- Add salt (and pepper, if desired).
- Using a plastic knife or bubble tool, slide it in between the jar and chicken. Then wiggle it to get rid of air pockets.
- Wipe off the jar rim before adding lids and bands to finger tightness.
- Process the jars in your pressure canner using instructions in the manual. Process pints for 75 minutes and quarts for 90 minutes. Be sure to adjust pressure to your altitude. (If you're using the Presto Digital Pressure Canner, this occurs automatically.)
- Once it’s finished, allow the canner to cool for a few hours, then open it.
- After 10 minutes, remove the jars using jar lifters and place on a towel to continue cooling for 24 hours.
- Check the seals on the jars.
- Wipe clean and store in a cool, dark place for 12-18 months.
- Use canned chicken in a recipe of your choosing or by itself – no need to cook it again.
Notes
NOTE: You absolutely MUST use a pressure canner when canning meat to avoid the botulism.
- Prep Time: 25 minutes
- Canning Time: 1 hour 15 minutes
- Cook Time: 0 hours
- Category: Canning