Chicken - Canning
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.
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READY IN: 2hrs
YIELD: 1 quart or more
UNITS: US
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DIRECTIONS
- 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.
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