Canning is an age-old technique that allows you to preserve food for months, even years, while maintaining its flavor and nutrients. Among the various foods you can can, cooked chicken stands out as a versatile option. Whether you’ve cooked a big batch for meal prep or have leftover chicken from dinner, pressure canning offers a safe and effective way to store it. In this comprehensive guide, we will explore every aspect of pressure canning cooked chicken, from preparation to the final sealing process, ensuring your chicken remains delicious and safe for consumption.
Understanding Pressure Canning
Before diving into the actual process, it’s essential to grasp what pressure canning is and why it’s the preferred method for low-acid foods like chicken.
What is Pressure Canning?
Pressure canning uses high steam pressure to heat jars and their contents to a temperature that effectively kills bacteria, molds, and yeasts that cause spoilage. This method is critical for low-acid foods, such as meats, because boiling water alone does not reach a high enough temperature to ensure safe preservation.
Why Canning Cooked Chicken?
There are multiple reasons to can cooked chicken:
- Convenience: Have ready-to-eat meals on hand without the need for lengthy cooking times.
- Controlled Portions: Perfect for meal portioning, especially for busy individuals or families.
- Waste Reduction: Prevent food waste by preserving leftover chicken.
What You Need for Pressure Canning Cooked Chicken
The first step is gathering all the necessary supplies. Below is a list of essential items needed for this process:
Essential Equipment
- Pressure Canner: Ensure that your pressure canner is in good condition and suits the size of your canning batch.
- Canning Jars: Use only jars specifically designed for canning. Avoid recycled jars from store-bought goods as they may not withstand high pressure.
- Lids and Bands: Use new lids each time to ensure a good seal.
- Jar Lifter: For safely handling hot jars.
- Bubble Remover/Headspace Tool: To remove air bubbles and measure headspace in jars.
Ingredients
- Cooked Chicken: You can use any cooked chicken, including rotisserie chicken, grilled chicken, or boiled chicken.
- Salt (optional): For flavor, but it’s optional if you prefer low-sodium options.
- Liquid: Typically, broth or water; this helps with the canning process and maintains moisture.
Preparing the Chicken
Before you can your cooked chicken, preparation is key to ensure quality and safety.
Choosing the Chicken
You may use various types of cooked chicken, such as:
- Roasted chicken, skinless or with skin
- Shredded chicken from boiled or baked meat
- Grilled chicken pieces
Choose quality chicken to ensure the best flavor after canning.
Shredding or Chopping
Depending on your usage preference, you can either shred or chop your cooked chicken into smaller pieces. Shredded chicken works well for soups or tacos, while diced pieces are ideal for stir-fries or salads.
Prepping the Jars and Lids
Before you start filling your jars, make sure to wash and sterilize them thoroughly.
- Wash: Clean jars with soap and hot water.
- Sterilize: You can sterilize them by boiling them in water for 10 minutes or running them through a hot dishwasher cycle.
Set the lids in hot (not boiling) water to soften the sealing compound.
Step-by-Step Process of Pressure Canning Cooked Chicken
Once you have prepared your ingredients and equipment, it’s time to begin pressure canning your chicken.
1. Packing the Jars
Fill each jar with cooked chicken, leaving about 1-inch headspace at the top. Headspace is crucial as it allows for food expansion during canning.
If desired, add 1/2 teaspoon of salt to each quart jar or 1/4 teaspoon to pint jars.
2. Adding Liquid
Pour broth or water into the jars, ensuring that you maintain the headspace. Make sure the chicken is fully submerged but without overfilling.
3. Removing Air Bubbles
Use a bubble remover or a spatula to gently slide along the inside of the jar to remove trapped air bubbles. This step is vital for ensuring a proper seal.
4. Wiping the Rims
Use a clean, damp cloth to wipe the rim of each jar to remove any food particles or fingerprints. This helps create a smoother seal.
5. Sealing the Jars
Place the sterilized lid on the jar and screw on the metal band until it’s fingertip tight. Do not over-tighten, as this can prevent air from escaping during the canning process.
6. Fill the Pressure Canner
Fill your pressure canner with the recommended amount of water according to the manufacturer’s instructions, usually about 2-3 inches of water. Avoid exceeding the maximum fill line.
7. Loading the Canner**
Place the jars upright on the canner rack. Ensure no jars are touching or overcrowded. Secure the lid of the pressure canner.
8. Bringing the Pressure Up
Heat the canner on high until steam begins to escape through the vent. Allow it to vent for 10 minutes before putting the weighted gauge or closing the vent.
9. Adjusting Pressure and Processing Time**
Adjust the burner to maintain a steady pressure (typically 10-11 lbs for dial gauges and 15 lbs for weighted gauges). The processing time for cooked chicken is:
| Jar Size | Processing Time (Minutes) |
|---|---|
| Pint | 75 |
| Quart | 90 |
10. Cooling Down
After processing, turn off the heat and allow the pressure to drop on its own. Do not force the canner to cool down. Once the pressure gauge reads zero and the lid unlocks, carefully remove the lid, tilting it away from your face.
Storage and Safety Tips
Once your jars have cooled, it’s essential to test the seals by pressing down in the center of each lid. If it pops back, the jar is not sealed correctly and should be refrigerated and used within a few days.
Storing Your Canned Chicken
Store your sealed jars in a cool, dark area, such as a pantry or a basement. Properly canned cooked chicken can last for up to 2-5 years if stored correctly.
Ensuring Food Safety
- Always use a tested recipe for pressure canning.
- Monitor the pressure closely during processing.
- Never consume food from jars with broken seals or signs of spoilage such as bulging lids or off-smells.
Conclusion
Pressure canning cooked chicken not only extends its shelf life but also offers convenience in meal preparation. By following the detailed steps outlined above, you can ensure that your canned chicken remains safe and delicious for all future meals. Embrace the art of canning, reduce waste, and savor the rich flavors of perfectly preserved chicken in your dishes for years to come. Happy canning!
What is pressure canning, and why is it used for cooked chicken?
Pressure canning is a preservation method that uses high pressure and temperature to safely process low-acid foods like meats, vegetables, and poultry. This technique ensures that the harmful bacteria, yeasts, and molds are effectively destroyed, preventing spoilage and extending shelf life. When it comes to cooked chicken, pressure canning allows you to preserve not only the meat itself but also its flavor and nutrition, making it a convenient option for meal planning.
One of the key advantages of pressure canning compared to other preservation methods is its ability to create a vacuum seal that inhibits bacterial growth. By storing cooked chicken in airtight jars, you can enjoy its taste and nutritional benefits for months or even years. Additionally, you can experiment with seasonings and flavors, providing versatility in future meals from your pantry.
Is it safe to pressure can cooked chicken at home?
Yes, pressure canning cooked chicken at home is safe when done correctly. It is essential to follow researched recipes and guidelines provided by trusted resources, such as the USDA or reputable canning organizations. These sources offer safe processing times and pressure levels specifically tailored for cooking chicken to ensure that harmful bacteria are effectively eliminated.
Using the proper equipment is crucial as well. A pressure canner, as opposed to a regular pressure cooker, is designed for canning and can maintain the high pressures needed for safely processing low-acid foods like chicken. Always check your canner’s instructions, inspect jars for cracks or chips, and use new lids for a secure seal to guarantee safety.
What equipment do I need for pressure canning cooked chicken?
When pressure canning cooked chicken, the essential equipment includes a pressure canner, canning jars, lids, and rings. A pressure canner is specifically designed to withstand the high temperatures and pressures needed for safe canning. Make sure to choose jars that are suitable for canning, particularly quart or pint-sized jars that can withstand the pressure and are free from any cracks or defects.
In addition to the jars and canner, you may also want to have tools like a jar lifter, headspace tool, and a funnel on hand. These tools can help make the canning process more efficient and reduce the risk of burns or spills. Keeping your workspace organized and sanitized is also crucial, as it helps prevent any contamination during the canning process.
How should I prepare chicken before pressure canning?
Before pressure canning chicken, start by selecting high-quality, fresh meat. You can use whole chickens, parts, or even leftover cooked chicken. If using raw chicken, it’s important to cut it into smaller pieces to ensure even cooking and thorough processing. Cooked chicken should be shredded or cubed, which helps with portion control and allows for better heat circulation during the canning process.
After preparing the chicken, you can season it if desired, but keep in mind that some seasonings may change in flavor during the canning process. When you are ready to can, pack the chicken into sterilized jars, leaving the recommended headspace. Once filled, add hot liquid (such as broth or water) to cover the meat, and ensure there are no air bubbles trapped in the jars before sealing them with lids and rings.
What are the recommended processing times for pressure canning chicken?
Processing times for pressure canning chicken vary depending on the jar size and whether the chicken is raw or cooked. For quarts of raw packed chicken, the recommended processing time is usually around 75-90 minutes at the appropriate pressure level, which depends on your altitude and the specific canner you are using. For pint-sized jars, the time is generally around 65-75 minutes.
It’s essential to maintain the required temperature and pressure throughout the entire process to ensure the safety and quality of the canned chicken. Always refer to reliable sources for precise timings, as sizing and processing conditions can affect the safety of canned goods. Elevation adjustments should also be made as necessary, as higher altitudes require longer processing times to achieve effective sterilization.
How should I store canned chicken once it’s processed?
After the pressure canning process is complete, allow the jars to cool completely before removing screw bands and checking for proper seals. If sealed successfully, the lids will not flex when pressed and can be wiped clean and stored in a cool, dark, and dry place. Ideal storage spots include pantries, basements, or kitchen cabinets, as long as they stay away from direct sunlight and heat sources.
Canned chicken has a long shelf life, typically lasting 1-2 years if stored correctly. However, it is always a good idea to label jars with the date of canning for reference. Before using canned chicken, check for any damage to the lid or jar, and always inspect the contents for signs of spoilage. If any abnormalities are present, it’s safest to discard the jar.