Pressure canning is an essential skill for home canners and food preservation enthusiasts. Among various foods, canned chicken stands out as a nutritious and versatile choice that can enhance your meals. But how long should you actually pressure can cooked chicken? In this comprehensive guide, we’ll explore everything you need to know about pressure canning cooked chicken, including the process, safety precautions, and tips for success.
Understanding Pressure Canning
Pressure canning is a method of preserving low-acid foods, which include meats, vegetables, and poultry, by sealing them in jars and heating them in a pressure canner. This process allows the temperature to reach higher than boiling point, effectively killing harmful bacteria, molds, and yeasts that can spoil food or lead to foodborne illnesses.
The Importance of Following Time and Pressure Guidelines
Accurate timing and pressure settings are crucial during pressure canning. Each type of food requires specific guidelines to ensure safety and quality:
- Temperature: The typical canning temperature for low-acid foods must reach at least 240°F (116°C).
- Time: Each food has a recommended processing time based on jar size and altitude.
Failure to adhere to these standards can result in botulism or other foodborne illnesses. This is especially critical when canning meat, such as chicken.
Preparation: Selecting Your Chicken
Before delving into the pressure canning process, let’s look at how to select the chicken you will be preserving.
Types of Chicken for Canning
You can use various types of cooked chicken for canning, such as:
- Whole Chicken: Incredibly versatile and can be used in many recipes.
- Chicken Breasts: Lean and easy to shred for sandwiches and salads.
Regardless of the type of chicken, ensure it is fresh, properly cooked, and free from any signs of spoilage.
Preparing Cooked Chicken for Canning
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Cook the Chicken: Steam, boil, or bake the chicken until thoroughly cooked. Ensure all parts reach an internal temperature of 165°F (74°C).
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Cool and Shred: Let the chicken cool before shredding or cutting it into bite-sized pieces.
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Prepare the Jars: Sterilize your canning jars and lids before use. Warm water can help keep jars hot during filling to prevent breakage.
The Pressure Canning Process
Now that you have your cooked chicken ready, it’s time to learn how to properly can it.
Required Equipment
- A pressure canner (make sure it’s in good working condition)
- Canning jars (pint or quart-sized)
- Lids and bands
- A jar lifter for handling hot jars
- A funnel for easy filling
- A measuring cup and ladle
Steps for Pressure Canning Cooked Chicken
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Fill the Jars: Using a ladle and funnel, pack the cooked chicken into the jars, leaving about 1 inch of headspace.
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Add Broth (Optional): Adding broth is optional, but it prevents the chicken from drying out. If using broth, leave the same headspace.
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Remove Air Bubbles: Run a plastic spatula or a bubble remover around the inside of the jar to eliminate air bubbles.
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Clean Jar Rims: Wipe the rims of the jars with a clean cloth to remove any debris.
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Apply Lids and Bands: Place the lids on the jars and tighten the bands until they are fingertip tight – don’t over-torque.
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Load the Pressure Canner: Carefully place the jars into the pressure canner, ensuring they do not touch each other. Add enough water according to your canner’s guidelines.
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Seal the Canner: Close the lid of the pressure canner according to the manufacturer’s instructions.
Processing Time for Pressure Canning Cooked Chicken
The processing time for canned chicken will vary based on several factors: the type of chicken, jar size, and altitude.
General Processing Times
Here is a table with the recommended processing times for cooked chicken in a pressure canner:
| Jar Size | Processing Time (minutes) | Pressure (in PSI)* |
|---|---|---|
| Pint | 75 | 11 |
| Quart | 90 | 11 |
*Pressure can vary based on altitude. Adjust according to guidelines.
Adjusting for Altitude
Your altitude plays a key role in how long and at what pressure you should process your canned chicken. If your location is at:
- < 1,000 feet: Use 11 PSI
- 1,001 – 2,000 feet: Use 12 PSI
- 2,001 – 4,000 feet: Use 13 PSI
- Above 4,000 feet: Check local guidelines for exact pressure requirements.
It’s essential to check a reliable source or local extension office for precise adjustments.
Safety Tips for Pressure Canning
Safety should always be a top priority when pressure canning. Here are some crucial tips to follow:
Preventing Jar Seal Failure
- Make sure the rims of the jars are clean and free from any food residue.
- Do not overfill jars or use jars that have cracks or chips.
Monitoring the Pressure Canner
- Keep a close eye on the pressure gauge throughout the canning process.
- If the pressure drops unexpectedly, it’s important to restart the timing once pressure is restored.
Cooling Down and Storing Your Canned Chicken
After time is up, turn off the heat and let the pressure canner cool naturally. Once the pressure has returned to zero, carefully remove the lid, tilting it away from you to avoid steam burns.
Checking Seals
Once removed from the canner, check that the jar seals are intact:
- Press the center of the lid to see if it pops back. If it does, the seal has failed, and the jar should be refrigerated and consumed promptly.
Storing Canned Chicken
Store your properly sealed jars in a cool, dark place. Ensure they are labeled with the date of canning for reference. Canned chicken typically has a shelf life of 2 to 5 years, but it’s always best to use your canned items within a year for optimal quality.
Using Canned Chicken
Canned chicken is incredibly versatile. Use it in various dishes, including:
- Soups and stews
- Chicken salad or sandwiches
- Tacos and burritos
- Pasta dishes
- Casseroles
Conclusion
Pressure canning cooked chicken is a valuable skill that allows you to enjoy this protein-rich food year-round. Remember to follow the proper timing, pressure settings, and safety guidelines for the best results.
By mastering the art of pressure canning, you ensure that you will always have delicious, homemade meals at your fingertips, while also reducing food waste. So roll up your sleeves, gather your supplies, and embark on your canning adventure today!
What is pressure canning and why is it important for cooked chicken?
Pressure canning is a method of preserving low-acid foods, such as meat, vegetables, and poultry, by using high-pressure steam to ensure that harmful microorganisms are killed. This process is essential for safely storing cooked chicken because it prevents bacteria, such as Salmonella and Clostridium botulinum, from thriving in the sealed jars. By using a pressure canner, you can elevate the temperature above boiling, which is crucial for achieving a safe preservation method.
The importance of this technique lies in extending the shelf life of cooked chicken while retaining its flavor and nutritional value. When done correctly, pressure canning allows you to store meals for several months or even years without compromising safety. It’s an effective way to preserve excess cooked chicken from large meals or leftovers, reducing waste, and ensuring you have convenient meal options available.
How long should I pressure can cooked chicken?
The recommended processing time for pressure canning cooked chicken typically ranges from 75 to 90 minutes at a pressure of 10 to 15 pounds, depending on your altitude and the type of canner you are using. For example, if you are at a higher elevation, you may need to increase the pressure and potentially the processing time to ensure all bacteria are adequately destroyed. It’s crucial to consult your pressure canner’s manual for specific instructions relative to your canning setup.
After the initial processing time has concluded, it’s essential to allow the jars to cool naturally in the canner before removing them. This cooling process helps to create a vacuum seal as the contents of the jars contract, ensuring that the lid seals properly. Once cooled, check the seals before storing the jars in a cool, dark place, which can help maintain the quality of the preserved chicken for an extended period.
Can I pressure can chicken with bones in it?
Yes, you can pressure can chicken with bones in it; however, it is essential to ensure that the meat and bones fit comfortably into the jars while allowing proper headspace for sealing. Including bones can enhance the flavor and provide additional nutrients, but make sure that they do not obstruct the sealing area of the jar. Cut the chicken into appropriate pieces to fit the jars more easily, which will also help with consistent heat distribution during the canning process.
When canning chicken with bones, it’s advisable to pack the jars loosely to allow for proper steam circulation. This packing method helps the heat penetrate the entire jar, ensuring that the meat is evenly processed. Follow the same recommended processing times and pressures as you would for boneless chicken to guarantee safety in your finished product.
What type of jars should I use for pressure canning chicken?
When pressure canning cooked chicken, it’s essential to use high-quality, canning-specific glass jars, such as Mason or Ball jars, designed for home canning. These containers are made to withstand the high temperatures and pressure involved in the pressure canning process. Ensure that the jars you select are free from any chips or cracks, as these imperfections can affect the sealing ability and safety of your preserved food.
Additionally, make sure to use new metal lids with a sealing compound, as using older lids may compromise the seal and lead to spoilage. While you can reuse glass jars, always use new lids, as the sealing compound on them can degrade over time. Using appropriate jars and lids not only protects the quality of your canned chicken but also enhances the safety of the food for long-term storage.
Is it necessary to add liquid when pressure canning cooked chicken?
Yes, it is necessary to add liquid when pressure canning cooked chicken to ensure that the food is properly heated and to create a safe environment for sealing. Water, broth, or stock can be used as the liquid, and it’s recommended to fill the jars to the appropriate headspace, which is usually about an inch from the top. The liquid helps maintain moisture in the chicken during the canning process and allows steam to build effectively.
Adding liquid also plays a critical role in helping the food reach sterilization temperature, as it promotes even heat distribution throughout the jar. Without sufficient liquid, the chicken may dry out, and there’s a risk of compromising the safety and preservation of the food. Always refer to tested recipes and guidelines to determine the appropriate amount of liquid needed for your specific canning project.
How do I know if my pressure-canned chicken is safe to eat?
To ensure that your pressure-canned chicken is safe to eat, you should check the seals of the jars after they have cooled. A properly sealed jar will have a lid that is tightly suctioned downward with no flex when pressed in the center. If the center of the lid pops back up, it indicates that the seal has failed, and the contents should be refrigerated and used within a few days instead. Additionally, examine the jar contents for any signs of spoilage, such as off odors, discoloration, or mold.
Always remember that if you have any doubts about the safety of your canned chicken, it is better to err on the side of caution and discard it. A pressure canning process can be very effective in preserving food when done correctly, but always prioritize food safety. Keeping a record of your canning process, including dates and methods, can also provide peace of mind about the quality and safety of your preserved chicken.