🍗 Canning Chicken Breast
Step-by-Step Guide – 35 Quarts in One Day!
📌 In This Guide
- Introduction
- Ingredients
- Step-by-Step Instructions
- Altitude Adjustments
- Storage & Shelf Life
- How to Use
- FAQ
🍗 The Pantry Staple
Canning chicken breast is one of the best ways to build your pantry. It's easy, cost-effective, and gives you ready-to-eat protein for months. This guide shows you exactly how to do it – just like I did with 35 quarts in one day!
📦 Ingredients
For Canning Chicken Breast
- 🍗 Chicken breast – Fresh or thawed, trimmed of fat
- 🧂 Salt – ½ tsp per quart (optional)
- 💧 Water or broth – Boiling, for covering
- 📦 Quart jars – With lids and bands
- 🔥 Pressure canner – With rack
📝 Step-by-Step Instructions
Prep the Chicken
Wash chicken breasts, trim excess fat, and cut into chunks or strips for easy packing.
Sterilize Jars
Wash quart jars and keep them warm. Prepare lids in hot water.
Pack the Jars
Pack raw chicken tightly into jars, leaving 1 inch headspace. Add ½ tsp salt if desired.
Add Liquid
Add boiling water or broth to cover the chicken, still leaving 1 inch headspace.
Remove Bubbles
Run a clean knife around the inside of each jar to remove air bubbles. Wipe rims clean.
Seal & Process
Apply lids (fingertip-tight). Pressure can quarts at 10-11 PSI for 75 minutes.
Cool & Store
Let pressure drop naturally. Cool 12-24 hours. Check seals, label, and store.
🌄 Altitude Adjustments
Pressure Adjustments for Quarts
- 0 – 1,000 ft: 10-11 PSI
- 1,001 – 2,000 ft: 11-12 PSI
- 2,001 – 4,000 ft: 12-13 PSI
- 4,001 – 6,000 ft: 13-14 PSI
- Above 6,000 ft: 14-15 PSI
Processing time: 75 minutes for quarts
📄 Canning Chicken – Full Guide
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║ CANNING CHICKEN BREAST ║
║ Step-by-Step Guide – 35 Quarts in One Day! ║
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INGREDIENTS:
- Chicken breast (trimmed, cut into chunks)
- Salt (½ tsp per quart, optional)
- Boiling water or broth
INSTRUCTIONS:
1. Trim chicken, cut into chunks
2. Sterilize quart jars
3. Pack raw chicken into jars (1" headspace)
4. Add salt if desired
5. Add boiling water or broth (1" headspace)
6. Remove air bubbles, wipe rims
7. Apply lids (fingertip-tight)
8. Pressure can at 10-11 PSI for 75 minutes
9. Let pressure drop naturally
10. Cool 12-24 hours, check seals
ALTITUDE ADJUSTMENTS:
0-1,000 ft: 10-11 PSI
1,001-2,000 ft: 11-12 PSI
2,001-4,000 ft: 12-13 PSI
4,001-6,000 ft: 13-14 PSI
6,000+ ft: 14-15 PSI
"Got chicken breast for 99 cents a lb. So I canned
all day 35 quarts." 🍗💰
📦 Storage & Shelf Life
- 🏠 Store in a cool, dark place – Pantry or basement
- 🌡️ Avoid heat – Keep away from stoves and direct sunlight
- 📦 Shelf life – 12-18 months
- 🔍 Check seals – Press the center of each lid before storing
- 🏷️ Label clearly – Write "Chicken" and the date
🍗 How to Use Canned Chicken
- 🥗 Chicken salad – Mix with mayo and celery
- 🍲 Soups – Add to any soup or stew
- 🌮 Tacos & enchiladas – Shred and season
- 🍝 Pasta dishes – Add to alfredo or marinara
- 🍚 Casseroles – Use in any casserole recipe
- 🥪 Sandwiches – Heat and serve on bread
❓ Frequently Asked Questions
❓ Why 75 minutes processing time?
Chicken is a low-acid food and must be processed for 75 minutes for safety.
❓ Can I use bone-in chicken?
Yes, but boneless is easier to pack and use.
❓ How much chicken fits in a quart jar?
About 2-3 pounds of raw chicken.
❓ Can I raw pack chicken without liquid?
Yes, but adding liquid gives better texture.
❓ Why do I need to remove air bubbles?
Air bubbles can affect the seal and quality.
❓ How do I use canned chicken?
Just open and heat – it's already cooked!
❓ What if a jar doesn't seal?
Refrigerate and use within 3-5 days.
❓ Is 35 quarts in one day really possible?
Yes! With two canners and good prep, it's absolutely doable.
© HeritageKeepers — Canning Chicken Breast | 35 Quarts in One Day! 🍗
❤️ "I'm in a better place." – Build your pantry, find your peace.
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