Family Chicken Processing Day: How We Canned 200 Pounds and Frozen 120 Pounds of Chicken!

When chicken prices drop to just $1 a pound, it’s time to rally the troops! Recently, we organized a massive chicken processing event involving three families and an impressive 320 pounds of chicken.

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From canning to vacuum sealing, we turned our kitchen into a bustling hub of activity. Here’s a look at our day, the recipes we used, and some tips for your own chicken processing adventures.

The Preparation

With the price of chicken too good to pass up, we called everyone we knew and set a date for our big canning and freezing day. Armed with cutting boards, canners, and plenty of enthusiasm, we started cutting at 9 AM and didn’t stop until the last jars left the canners at 10 PM.

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What We Accomplished

200 pounds of chicken canned (raw pack, pressure canned)
120 pounds vacuum sealed for freezing

Despite a minor mishap where our cutting board split under the pressure of all that chicken, we managed to press on. Fortunately, we had time to fix it before the garden season kicked in!

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Canning Raw Pack Chicken Recipe

Ingredients:

Raw chicken (any parts you prefer: breasts, thighs, etc.)
Salt (optional)

Equipment Needed:

Pressure canner
Canning jars and lids
Large cutting board
Sharp knife

Instructions:

Step 1: Prepare the Chicken

Cut and Trim: Start by cutting the chicken into pieces if desired. Remove any skin and excess fat.
Prepare Jars: Wash and sterilize your canning jars and lids according to the manufacturer's instructions.

Step 2: Pack the Jars

Fill Jars: Pack the raw chicken pieces tightly into each jar, leaving about 1 inch of headspace. If using salt, add about 1 teaspoon per quart jar.
Wipe Rims: Ensure the rims of the jars are clean for a proper seal.

Step 3: Process the Jars

Seal Jars: Place the lids on the jars and screw on the metal bands until they are fingertip-tight.
Pressure Can: Place the jars in the pressure canner. Follow your canner’s instructions to process at 10-15 PSI for 75 minutes for pints and 90 minutes for quarts.

Step 4: Cool and Store

Cool Down: After processing, turn off the heat and let the canner cool naturally. Once safe, remove the jars and let them cool on a clean towel.
Check Seals: Ensure the jars are sealed properly. Store sealed jars in a cool, dark place.

Vacuum Sealed Chicken for Freezing

Ingredients:

Raw chicken (any parts you prefer)

Instructions:

Prepare Chicken: Similar to the canning process, cut and trim your chicken as needed.
Vacuum Seal: Place chicken pieces in vacuum seal bags, ensuring there’s no air trapped. Use a vacuum sealer to seal the bags tightly.
Label and Freeze: Label the bags with the date and contents, then place them in the freezer.

Our chicken processing marathon was a huge success, thanks to teamwork, laughter, and a shared goal of preserving food for the future.

Canning and freezing chicken not only saves money but also ensures you have delicious, home-cooked meals ready at your fingertips. Whether you’re an experienced canner or a beginner, I encourage you to gather your friends and family for a similar adventure. Happy canning and freezing!