Use these instructions to easily can your chicken for future use. Then, refer to the following recipes for ideas on how to cook it!
Serves: 10 pints
Ingredients
Dry chicken bouillon granules
20 pounds of fresh chicken pieces (do not use frozen)
Canning salt
Instructions
Remove fat from chicken.
Chop chicken into cubed pieces if desired.
Place canning jars into the dishwasher and run through without any detergent to warm jars.
Heat 3 quarts of water for your pressure canner to almost boiling.
Heat lids in hot water for 3 minutes.
Add 1/2 tsp of canning salt and 1/2 tsp chicken bouillon granules to the bottom of each canning jar.
Place chicken into canning jars with one inch of space at the top.
Wipe down the lids and rims of the jars.
Place lids on and tighten rings.
Place jars into canner and fill with hot water to the jar rings.
Close and lock pressure canner and bring to a boil over high heat, then add cooking weight to the top.
After 15 minutes, turn heat to medium and cook for 75 minutes.
Turn off heat and leave canner alone until it has cooled completely to room temperature.
After canner has cooled, remove jars from the canner and check for sealing.