Pressure Canning Chicken Breast: A Budget-Friendly Recipe

What would you do if you stumbled upon skinless, boneless chicken breast for just 50 cents a pound?

If you're like me, you’d seize the opportunity and preserve that deliciousness for future meals! Today, I’m excited to share the process of pressure canning chicken breast, how my trusty 1970s Presto canner helps me get the job done, and why this method is a smart choice for any home canner.

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Why Pressure Can Chicken Breast?

The Advantages of Canning Chicken

Cost Efficiency: Buying chicken in bulk at a low price means you save money. At 50 cents a pound, you can create jars of canned chicken for about $2.50 each (for half-gallon jars), which is a steal compared to store prices.
Convenience: Canned chicken is ready to use whenever you need it. Just open a jar and you have precooked chicken perfect for soups, salads, or casseroles.
Long Shelf Life: Pressure-canned chicken has a shelf life of up to 1-2 years, allowing you to stock your pantry with easy meal options.

Meet My Trusty Canner

I can’t talk about canning without giving a shout-out to my beloved 1970s harvest gold Presto canner. I scored this beauty for just $10 at a yard sale. It holds four half-gallon jars or seven quarts, making it efficient for canning larger batches.

Ingredients Needed

Before we get into the recipe, let’s gather our ingredients and equipment:

Skinless, boneless chicken breast (as much as you want)
Salt (optional, for flavor)
Pressure canner
Canning jars (preferably half-gallon or quart jars)
Lids and rings

Step-by-Step Pressure Canning Chicken Breast

Step 1: Prepare Your Jars

Sterilize Jars: Begin by sterilizing your canning jars and lids in boiling water for about 10 minutes. Keep them hot until you’re ready to fill them.

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Step 2: Prepare the Chicken

Cut Chicken: Trim any excess fat from the chicken breasts and cut them into chunks that will fit into your jars.

Step 3: Season (Optional)

Add Salt: If you’d like to season your chicken, sprinkle about 1 teaspoon of salt into each jar. This step is optional, but it adds great flavor.

Step 4: Fill the Jars

Pack Chicken: Firmly pack the chicken pieces into the jars, leaving about 1 inch of headspace at the top.

Step 5: Seal the Jars

Wipe the Rims: Use a clean cloth to wipe the rims of the jars to ensure a good seal.
Place Lids and Rings: Put the sterilized lids on each jar and screw on the rings until fingertip-tight.

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Step 6: Process in the Canner

Prepare the Pressure Canner: Add the appropriate amount of water to your pressure canner as per the instructions.
Load the Jars: Place the jars in the canner. Lock the lid and bring it to pressure according to your canner’s instructions.
Process Time: Once at pressure, process the jars for 75 minutes for quarts or 90 minutes for half-gallon jars (ensure to refer to local guidelines based on your altitude).

Step 7: Cool and Store

Cool Down: Once the processing time is complete, turn off the heat and allow the canner to cool down completely before opening.
Check Seals: After cooling, check that the lids have sealed properly. You should hear a “pop” as they cool.
Store: Label each jar with the date, and store in a cool, dark place.

Pressure canning chicken breast is not only a smart way to save money, but it also offers the convenience of having precooked chicken on hand for a variety of dishes.

By utilizing my 1970s Presto canner, I’ve been able to transform amazing deals into deliciously convenient meals. So, the next time you find chicken for a steal, don’t hesitate—grab that canner and get to work!

FAQs

1. How long does canned chicken last?
Canned chicken can last up to 1-2 years when stored properly in a cool, dark place.

2. Can I use frozen chicken for canning?
Yes, but it’s best to thaw it first and prepare it as described in the recipe.

3. Is it safe to can chicken at home?
Yes, following proper pressure canning guidelines makes it safe to can chicken at home. Always refer to USDA guidelines for the best practices.