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Preserving Food--Canning Chicken

Servings 7 quarts
Author Glenda Groff


  • 12 pounds chicken thighs bone in
  • 7 teaspoons canning salt
  • 7 wide mouth quart jars with lids and rings
  • pressure canner


  1. Wash jars with hot soapy water. Rinse well. Remove skin and excess fat from each thigh. Pack the chicken into the jars; trimming chicken if needed to fill each jar within 1 inch of the top. Wipe the rim of the jars clean for a better seal. Add lids in rings. Canning with a Presto Pressure Canner: Place your canner on your stove-top. Add 3 quarts water and 1/2 cup white vinegar to the canner. The white vinegar helps to cut the grease on the jars. Place the jars into the canner. Add the lid. Turn the burner on high. Allow the steam to vent from the vent pipe for 7 minutes. Add the weight. The pressure will start to rise on the pressure dial. When it reaches 11psi reduce your heat to keep the pressure as close to 11 psi as you can. Process bone-in chicken--pints at 11psi for 65 minutes and quarts for 75 minutes. When the time is up turn the burner off. Allow the pressure canner to set undisturbed until the pressure dial is at zero and the air vent lock has gone down. Remove jars and allow them to set for 24 hours. Check seals, remove lids, and wash jars well. Store in a cool dark pantry. 7 quarts canned chicken