Raw-Pack Canned Chicken Breast
About 1d 2hThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 6
Raw-Pack Canned Chicken Breast
About 1d 2hThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 6
Directions
- 1Trim fat from chicken breast and cut into chunks.
- 2Pack raw chicken chunks into clean pint jars, leaving 1 1/4-inch headspace.
- 3Wipe jar rims with vinegar.
- 4Place flat lids on jars and screw on rings until fingertip tight.
- 5Process jars in a pressure canner for 75 minutes for pints or 90 minutes for quarts.
- 6Let the canner depressurize naturally before opening.
- 7Cool jars 12-24 hours, check seals, label, and store.
Ingredients
- boneless chicken breast, trimmed of fat and cut into chunks
- salt (optional)
Equipment
pint jarspressure cannerlidsringscanning tongs
Tips
- You can add seasonings to the chicken if desired.
- Fingertip tight means twisting the ring with just your fingers, without using any wrist action.
- If using a water bath canner instead of a pressure canner, process for 3 hours.
