Pressure Canned Rotisserie Chicken
Directions
- 1Pack about 3/4 of a pound of chicken into each pint jar.
- 2Add 1 teaspoon of chicken bouillon per jar.
- 3Top the jars off with hot water, leaving about 1 inch of headspace.
- 4Wipe the rims with vinegar.
- 5Add lids and tighten the rings to fingertip tight.
- 6Place jars into the pressure canner and process for 65 minutes following USDA poultry guidelines.
Ingredients
- 6 lbs rotisserie chicken meat
- 1 tsp chicken bouillon
- hot water
- 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.