Canned Chicken

Recipe by Wilmom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 36
YIELD: 9 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash 9 pint jars.
  • Run them through dishwasher, to sterilize. Sterilize lids in the same manner.
  • In 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).
  • Fill jar to within 1/2" of top with water (may use more or less than 1/2 cup).
  • Run knife down inside of jar to remove air bubbles.
  • Wipe off rim of jar with clean, damp cloth.
  • Place lid on jar.
  • Screw on band.
  • Fill pressure canner 1" deep with cold water.
  • Place jars in pressure canner.
  • Open petcock.
  • Turn on fire to medium-high, till steam is rapidly escaping through petcock.
  • Close petcock. Pressure will start to rise.
  • When the needle reaches 10 lb. pressure, start reducing heat till the needle stabilizes at 10 lb.
  • Set timer for 70 minutes.
  • When 70 minutes are up, turn off fire and leave the pressure canner alone till the needle goes back to zero!
  • Open canner: using a jar lifter, remove jars and set in draft-free place to cool completely.
  • Wipe down outside of jars, remove bands, label and place in pantry.
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