# Pressure Canned Rotisserie Chicken

A recipe for pressure canning rotisserie chicken to create shelf-stable meat for quick dinners.

- Servings: 8 servings
- Total time: 65 min
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- pint jars
- pressure 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8xUadmQ/
- Recipe page: https://www.cliprecipe.com/recipe/ede92e7c-255b-40c8-88b3-f5d53d09eafd
- Extracted: 2026-02-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt