Prep 30 mins
Cook 1 hr 30 mins
This recipe came directly from the Blue Book on Canning by Ball, a well-known canning authority and manufacturer of canning jars. Requires a pressure canner.
- CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done.
- Remove skin and bones.
- Pack meat into hot jars, leaving 1-inch head space.
- Add 1/2 teaspoon salt per pint or 1 tsp per quart.
- Skim fat from broth.
- Bring broth to boil.
- Pour over chicken, leaving 1-inch head space.
- Remove air bubbles.
- Adjust caps.
- Process pints 1 hour 15 minutes at 10 pounds pressure.
- Process quarts at 1 hour 30 minutes at 10 pounds pressure.
I chose this recipe in Zaartag because I like canning, but will confess that this was hard to rate because it is more of a process than a recipe. Without details on how to use the prepared canned chicken I encountered a bit of trial and error that I wouldn't have expected from a recipe out of the Ball "Blue Book on Canning". The process is fairly easy and the instructions are clear. Chunk or shread the cooked chicken depending on how you plan to use it. I found it necessary to rinse the chicken before using it from the can just because it was a bit too salty for our tastes. You could use the canning broth and all if you do a pasta dish or a soup. For something like fajitas or chicken salad, I would give the canned chicken a quick rinse and drain for better flavor.
I have a similar recipe but it doesn't call for salt so I left it out. My recipe is a Ball recipe too.