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two jars of canned chicken breasts
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Canned Chicken Breasts Recipe

Servings 8 quarts

Ingredients

  • 16 pounds chicken breasts boneless, skinless
  • 4 teaspoons canning salt or pickling salt

Instructions

  • Sanitize your lids and rings by bringing them to a boil in a separate pot.
  • According to the canner’s manual add water making sure it is close to the temperature of the chicken (cold).
  • Dice your chicken meat, ¾” cubes.
    diced chicken
  • While ensuring 1” of headspace, fill each jar (quart) with 2 pounds of chicken – there will be air spaces, that’s ok as they will fill with the juices of the chicken.
  • Top each jar with ½ teaspoon of canning salt.
  • Dampen a paper towel with vinegar and run it along the jar rim to clean off any fat or oil.
    pint jars of diced chicken, ready for salt and the canner
  • Position the lids and rings on each jar and finger tighten – you do not want them too tight.
  • Put the sealed jars into the pressure canner. Leave 1-inch spaces between them.
  • Place the lid on the pressure canner and tighten it, and turn on the heat to the high setting.
  • (All American specific) Once the canner comes up to full steam, set a timer for 10 minutes giving it time to vent. When the timer goes off add the weight to the vent. The temperature will come up to between 240 and 245 degrees F (that's 115 -118 C) and the weight will jiggle.
  • Set the heat so that the weight jiggles every 5-15 seconds.
  • Set a timer for 90 minutes (75 minutes if you're using pint jars).
  • Shut off the heat when the timer goes off.
  • Let the cool to 200 degrees F (93 Celsius). When the canner hits 200 degrees F (93 Celsius) remove the weight.
  • Let the canner rest for a further 10 minutes.
  • Loosen up the lid on the pressure canner, then carefully take out the jars one by one using the jar lifter – warning they are still very hot.
  • Let the jars to cool to room temperature. You should eventually a ping sound coming from each jar, meaning it's safely sealed.
  • Test the lids with your finger to make sure they're not flexing.
  • Leave the jars to cool, preferably overnight (just to be safe).
  • Once the jars are finally cool, be sure to remove the rings, and give the jars a quick rinse.
  • Store the jars in a cool, dark place, but not before adding a label on them with the date and contents.

Notes

  • Sanitize the quart jars before use. You can use a dishwasher for this.
  • The following instructions are for our All American canner. Your instructions may vary.