Pressure Canned Rotisserie Chicken

65 mins
Serves 8
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Directions

  1. 1Pack about 3/4 of a pound of chicken into each pint jar.
  2. 2Pack about 3/4 of a pound of chicken into each pint jar.
  3. 3Pack about 3/4 of a pound of chicken into each pint jar.
  4. 4Add 1 teaspoon of chicken bouillon per jar.
  5. 5Add 1 teaspoon of chicken bouillon per jar.
  6. 6Add 1 teaspoon of chicken bouillon per jar.
  7. 7Top the jars off with hot water, leaving about 1 inch of headspace.
  8. 8Top the jars off with hot water, leaving about 1 inch of headspace.
  9. 9Top the jars off with hot water, leaving about 1 inch of headspace.
  10. 10Wipe the rims with vinegar.
  11. 11Wipe the rims with vinegar.
  12. 12Wipe the rims with vinegar.
  13. 13Add lids and tighten the rings to fingertip tight.
  14. 14Add lids and tighten the rings to fingertip tight.
  15. 15Add lids and tighten the rings to fingertip tight.
  16. 16Place jars into the pressure canner and process for 65 minutes following USDA poultry guidelines.
  17. 17Place jars into the pressure canner and process for 65 minutes following USDA poultry guidelines.
  18. 18Place jars into the pressure canner and process for 65 minutes following USDA poultry guidelines.

Ingredients

  • 6 lbs rotisserie chicken meat
  • 6 lbs rotisserie chicken meat
  • 6 lbs rotisserie chicken meat
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • hot water
  • hot water
  • hot water
  • vinegar
  • vinegar
  • vinegar

Equipment

pint jarspressure canner

Tips

  • Keep the seasoning neutral for versatility.
  • Chicken loses about 25% of its weight during cooking, so 3/4 lb canned is equivalent to 1 lb raw for recipe substitution.
  • Leave about 1 inch of headspace when filling jars with water.
  • Wipe rims with vinegar before adding lids.
  • Tighten rings to fingertip tight.
Pressure Canned Rotisserie Chicken | Clip Recipe