Monday, April 30, 2012

Canning Poultry

How to can poultry
following the NCHFP guidelines
 These directions will work the same for all these types of poultry.
 Chicken, Duck, Goose, Turkey or Game Birds

Meat is a low acid food and must be pressure canned.  A pressure canner reaches the temperature of 240 degrees needed to kill microorganisms that can cause food poisoning.


You can use either a raw pack or hot pack method.   I will tell you how to do both. I use the hot pack method.  Your meat will not only look more appealing but will not be as dried out.  I always remove the bone from mine because it just takes up space in my jars.  You can cook up the bones to make the broth for pouring over the meat.  I can chicken breast by themselves, either strips or cubed.  All other parts I cube to use in soups or casseroles. 

1:  Choose your method:  Raw or Hot Pack

 Raw-Pack:  Separate your chicken (or other game bird) at the joints.  Bones may be left in or removed.
Pack into room temperature jars leaving 1-inch head-space

 Hot-Pack:  Boil your chicken until it is about 2/3 done.  You can bake or steam it as well, but I boil mine.  Bones may be left in or removed.
Pack into hot jars leaving a 1-inch head-space.

2:  Add ½ tsp canning salt to each pint or 1 tsp to each quart jar (this is optional)

3:  Cover meat with hot broth or water.   Remove air bubbles and adjust head-space if needed by adding more liquid.

4:  Wipe the rims of jars with a clean paper towel dipped in white vinegar.  Make sure they are clean so a good seal will form   Put on lids and rings and tighten down finger tight.

5:  Place jars in your pressure canner and lock lid.  Vent steam for a full 10 minutes.  

Process according to charts:


Table 1.                                 Recommended process time for Chicken in a dial-gauge pressure canner.
 Canner Pressure (PSI) at Altitudes of
Style of PackJar SizeProcess Time0- 2,000 ft2,001 - 4,000 ft4,001 - 6,000 ft6,001 - 8,000 ft
Without Bones: 
Hot and RawPints75 min11 lb12 lb13 lb14 lb
Quarts9011121314
With Bones: 
Hot and RawPints65 min11 lb12 lb13 lb14 lb
Quarts7511121314


Table 2.                           Recommended process time for Chicken in a weighted-gauge pressure canner.
 Canner Pressure (PSI) at Altitudes of
Style of PackJar SizeProcess Time0 - 1,000 ftAbove 1,000 ft
Without Bones: 
Hot and RawPints75 min10 lb15 lb
Quarts901015
With Bones: 
Hot and RawPints65 min10 lb15 lb
Quarts751015

The reason bone in is processed for less time is because the bone allows space and more heat can penetrate.

7:  Turn off the heat and let temperature drop naturally.  Once pressure has dropped to zero, wait at least 10 minutes before removing lid.  .Remove lid and wait 10 minutes for jars to adjust to room temperature. 

8:  Place jars on counter to cool for 24 hours.  Label and store in a cool, dark place.