Pressure Canning Chicken is not as tricky as I expected. I found Fresh Chicken's on sale for 69 cents a pound and out here that is a great price. I bought 4 and decided to make Chicken Broth in pint jars and Chicken Broth with Chicken meat in Quart Jars.
A few tips there is a difference between Stock (bones) and Broth (meat) here is the link for that but in general it has to do with the bone.
Also even though all my jars on this post are filled with stock and meat I do pressure can jars with just liquid. So now let's get started with our broth/stock project. Just use the same method and no chicken meat.
Ingredients
2 Whole Chickens
3 each chopped Carrot tops included unpeeled/ the whole thing celery/ peeled onion
4 whole garlic cloves
1.2 cup chopped fresh parsley sprigs
2 bay leaf's
1 tablespoon of whole peppercorns
Salt and pepper to taste
This is a very standard recipe for a Chicken Broth. Throughout the year I will save/freeze vegetable parts that I do not use in other recipes. Like celery head, carrot tops, cut onion pieces the list goes on. I simply label it chicken soup and when it is time they all come out. I put it all in a large pot with water and a whole chicken. Let this come to a boil then turn the temperature down to a simmer for at least 4 hours. The longer the more rich the flavor will be.
Once the broth has cooked down I will take the chicken out and d-bone it. At the same time I will remove all the larger stuff from the broth and strain the remainder through a strainer back into the broth.
I want to try to get as clean a broth as possible.
Ingredients
2 Whole Chickens
3 each chopped Carrot tops included unpeeled/ the whole thing celery/ peeled onion
4 whole garlic cloves
1.2 cup chopped fresh parsley sprigs
2 bay leaf's
1 tablespoon of whole peppercorns
Salt and pepper to taste
This is a very standard recipe for a Chicken Broth. Throughout the year I will save/freeze vegetable parts that I do not use in other recipes. Like celery head, carrot tops, cut onion pieces the list goes on. I simply label it chicken soup and when it is time they all come out. I put it all in a large pot with water and a whole chicken. Let this come to a boil then turn the temperature down to a simmer for at least 4 hours. The longer the more rich the flavor will be.
Once the broth has cooked down I will take the chicken out and d-bone it. At the same time I will remove all the larger stuff from the broth and strain the remainder through a strainer back into the broth.
I want to try to get as clean a broth as possible.
Keeping in mind there is a lot of flavor in the floating stuff. Most of it will just color my broth a nasty color so get rid of as much as possible. I do save some of it and freeze it for gravy.
Put the stock back into the cleaned pot and add the chicken. You can add a teaspoon of salt per quart half teaspoon per pint but it is not mandatory.
* Note: The broth never comes out totally clear but there is nothing bad in it! This batch looks pretty damn good ! Right?
Put a tablespoon of white vinegar into the pressure cooker water it will prevent hard water stains on your jar's.
While you are getting your pressure canner and jars ready let the soup simmer. Once you have everything ready to assemble fill the jars leaving 1 inch head space. When Pressure Canning the amount of space is important for the contents to expand and make nice with the jars.
Never over pack your pressure canner look at the pictures I have provided. They are close but not touching.
Alright for your quarts you want to get your pressure up to 11 pounds for 90 minutes . For your pints it is 11 pounds for 75 minutes.
To the right is a pictures of the broth with and without chicken . The quart have chicken in them. The pints I did not put chicken and I may want to use for other recipes.
Do you see the difference in the amount of liquid in the jars ? Not much. Now take of the twist part of the lid off and wash the jars. Label them and store in a cupboard. Never store your jars with the twist on.
Pressure Canning Chicken Resource
Put the stock back into the cleaned pot and add the chicken. You can add a teaspoon of salt per quart half teaspoon per pint but it is not mandatory.
* Note: The broth never comes out totally clear but there is nothing bad in it! This batch looks pretty damn good ! Right?Put a tablespoon of white vinegar into the pressure cooker water it will prevent hard water stains on your jar's.
While you are getting your pressure canner and jars ready let the soup simmer. Once you have everything ready to assemble fill the jars leaving 1 inch head space. When Pressure Canning the amount of space is important for the contents to expand and make nice with the jars.
Never over pack your pressure canner look at the pictures I have provided. They are close but not touching.
Alright for your quarts you want to get your pressure up to 11 pounds for 90 minutes . For your pints it is 11 pounds for 75 minutes.
To the right is a pictures of the broth with and without chicken . The quart have chicken in them. The pints I did not put chicken and I may want to use for other recipes.
Do you see the difference in the amount of liquid in the jars ? Not much. Now take of the twist part of the lid off and wash the jars. Label them and store in a cupboard. Never store your jars with the twist on.
Pressure Canning Chicken Resource
Disclaimer: This is not an all inclusive recipe for making jam.
You should have a basic knowledge and understanding of the canning
process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.
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