I finally finished pressure-canning eight beautiful jars of chicken breast, and seeing them lined up on the counter makes all the work completely worth it! There is something incredibly satisfying about having shelf-stable homemade chicken ready for quick meals whenever you need it.
This batch was made using a raw-pack, dry-pack method, which means I didn’t add broth or water to the jars. The chicken was packed raw, and during pressure canning it cooked right inside the jars while releasing its own natural juices.
The result is tender, flavorful chicken that can be used for tacos, fajitas, sandwiches, salads, soups, casseroles, wraps, pasta dishes, and countless other easy meals.
For anyone who has a busy household, this can be an excellent way to prepare convenient meals ahead of time and reduce the temptation to rely on expensive takeout or fast food.
Start with fresh boneless, skinless chicken breasts. Trim away excess fat and any undesirable pieces, then cut the chicken into manageable chunks. Keeping the pieces relatively similar in size helps them cook more evenly.
Wash your canning jars thoroughly and inspect them carefully for cracks, chips, or other damage. Keep the jars warm while you prepare the chicken.
For a raw pack, there is no need to precook the chicken. Simply place the raw chicken pieces into the prepared jars, packing them fairly firmly but without crushing the meat.
Leave the required 1-inch headspace at the top of each jar. This space is important because food expands during processing and the jars need room for pressure and expansion.
If you’re following a dry-pack method, don’t add water or broth. As the chicken cooks inside the pressure canner, it will release its own juices.
You can season the chicken if desired, using a small amount of salt or seasonings appropriate for canning. Avoid adding flour, cornstarch, cream, milk, or other thickening ingredients before processing. Those ingredients can interfere with safe heat penetration.
Before putting on the lids, carefully wipe the rims of the jars with a clean, damp cloth. Any food or grease on the rim can interfere with sealing.
Place the prepared lids according to the manufacturer’s instructions and secure the screw bands without forcing them excessively tight.
Now it’s time for the most important part: pressure canning.
Chicken is a low-acid food, so it must be processed in a pressure canner. A boiling-water bath is not a safe method for preserving chicken.
Add the appropriate amount of water to your pressure canner according to the manufacturer’s instructions, place the jars inside, and secure the lid.
Allow the canner to vent steam properly before beginning the timed processing period.
For tested pressure-canning directions for chicken pieces, pints are processed for 75 minutes and quarts for 90 minutes. The pressure setting depends on your canner type and altitude, so always use the pressure specified for your elevation and equipment.
Don’t begin counting the processing time until the canner has reached the correct pressure.
Once the processing time is complete, turn off the heat and allow the pressure to return to zero naturally. Never force the pressure down by cooling the canner rapidly.
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