1 hour 30 minutes
Processing method: Pressure canner only
Processing pressure: 10 lbs weighted gauge, 11 lbs dial gauge (adjust pressure with altitude.)
Processing time:Process pint jars 75 minutes or quart jars for 90 minutes.
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Canning chicken will help clear up some space in your freezer! When dealing with chicken you have the option to raw pack or hot pack. The raw packing method consists of cutting the meat and packing it into a jar. You can add a little bit of liquid but it's not necessary. (It's that easy!) For the hot packing method, cook the chicken (just a little bit) before you pack it into the jars, also add some liquid and then process it. You do not need to pre cook the chicken because in the pressure canner it will fully cook regardless.
Prepare the pressure canner. Place clean jars into the pressure canner while the water is heating up to keep the jars warm. Then chop your chicken into 1 inch pieces or, if you are keeping the chicken with bones, separate the meat at the joints and make sure the pieces will fit into the jars.
Pack into jars leaving 1 ¼ inch headspace. (Add salt if desired) Top off with hot water or broth leaving 1 inch of headspace. Clean the rims and grab your Denali lids and rings, seal them up finger tight.
Process in a pressure canner as follows:
For jars without bones (both hot and raw pack methods), process pints for 75 minutes and quarts for 90 minutes
For jars with bones (both hot and raw pack methods), process pints for 65 minutes and quarts for 75 minutes
After you take them out, let the jars cool and check the seals. If it is sealed properly then you can store away your jars and consume when ready. If it did not seal properly then put the jar in the fridge and consume within 2-3 days.