2 hrs 30 mins
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!
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Units: US | Metric
- 1Wash 9 pint jars.
- 2Run them through dishwasher, to sterilize. Sterilize lids in the same manner.
- 3In 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).
- 4Fill jar to within 1/2" of top with water (may use more or less than 1/2 cup).
- 5Run knife down inside of jar to remove air bubbles.
- 6Wipe off rim of jar with clean, damp cloth.
- 7Place lid on jar.
- 8Screw on band.
- 9Fill pressure canner 1" deep with cold water.
- 10Place jars in pressure canner.
- 11Open petcock.
- 12Turn on fire to medium-high, till steam is rapidly escaping through petcock.
- 13Close petcock. Pressure will start to rise.
- 14When the needle reaches 10 lb. pressure, start reducing heat till the needle stabilizes at 10 lb.
- 15Set timer for 70 minutes.
- 16When 70 minutes are up, turn off fire and leave the pressure canner alone till the needle goes back to zero!
- 17Open canner: using a jar lifter, remove jars and set in draft-free place to cool completely.
- 18Wipe down outside of jars, remove bands, label and place in pantry.
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Nutritional Facts for Canned Chicken
Serving Size: 1 (89 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 64.9
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 34.2 mg
- Sodium 329.6 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 13.6 g