Canning Boneless Chicken breasts

January 2012: While I am happy to answer any and all questions, my time is limited and it may take me awhile to get back to you. However, since this video has been up for two years, chances are someone has asked your question already and there is probably an answer there (from me or another canner). So, please read through the comments before posting a question. This will help in redundancy and likely give you a faster answer! : )

Many people are intimidated by the idea of canning their own meats. This fear is unfounded -- canning meat is, IMO, one of the easiest things to can, especially using the raw pack method. In this video, I will show you how I take advantage of sales and put meat away for my family at a discount. If you are canning beef, you will be amazed at how tender and juicy the pressure canning process makes those less-tender (and less expensive) cuts. My favorite cut of meat to can are Round Steaks and London Broils (on sale of course). Besides saving you money, canned meat can also be a time saver -- as the meat is already cooked, whipping up a quick casserole takes only the time to assemble the ingredients and heat it up. Another advantage of canning meat is, you can do it any time of the year, including the winter when it's cold outside and it feels good to be in the kitchen working over a hot stove! : ) And if (okay, WHEN) inflation takes over, buying chicken breasts at a dollar a pound now (as I just did) and preserving them for later when they are $3 a pound is a great return on your investment so to speak. So don't be afraid -- get your pressure canner out and start canning some meat this winter. Canning isn't just a late summer and fall activity anymore when you add meat to your canning repetoire! Here is a website where you can find your location's elevation:
http://www.daftlogic.com/sandbox-google-maps-find-altitude.htm And here is a great blog entry I found with photos of canning chicken in case you want to copy the pages off for future reference:
http://lovehugsandgiggles.blogspot.com/2008/11/canning-chicken.html

Update 12/23/2010: I've had to recently switch comments for this video to pre-approval as it seems to be suddenly attracting a lot of trolls and their associated immature, profane, etc. comments for some odd reason. Geesh, what people won't waste their time doing, eh??? Anyway, sorry to the legitimate commentors for the wait to see your comments / questions.

Category:

Howto & Style

Tags:

• Preparedness
• self-sufficiency
• economic meltdown
• canning meat
• homesteading
• hobby farming
• preserving meat
• using a pressure canner

[chivone21]

I packed these exactly like u did, I man I packed them good. Pressure canned them, and opened one a month later just to see, and the chicken pieces seemed to be fused together in the jar. I'd imagine they would all be like that. I had to really pry the pieces apart, and when I did, they tasted fresh out of the jar like you opened a can of chicken (tuna), it literally came apart on the fork. Do you like it like this? How about a marinade of some sort. Any ideas?

[Michigansnowpony]

@chivone21 That sounds about how my chicken turns out. If you're careful, you can keep it in chunks enough for stir fry (adding it at the last minute), but generally speaking it tends to shred. So, it's great for things like chicken tacos, chicken salad, chicken BBQ sandwiches, some casseroles, etc, not so great if you were expecting whole chicken breasts though. ; ) I've never tried a marinade -- I like to have the chicken plain in the jars so I can do a variety of things with it.

[OURpage0o]

Is that chicken from family fare? Lol we're from MI ;)

[Michigansnowpony]

@OURpage0o Yup. I will take Family Fare over Meijers any day! (And I'm not allowed to shop at Walmarts or Sam's club -- husband says they're evil.).

[SuperhumanChichi]

I can honestly say that I have never heard of canned chicken before. This is an interesting technique, I'll look into doing this if I ever see chicken on sale at that price! :)

[Michigansnowpony]

@SuperhumanChichi I bet you have. In your local supermarket, go to the isle that has tuna fish and/or spam. Near it, will be similar cans of chicken, usually both white and white and dark meat mixed together. This is the same basic product as I'm doing at home, only I'm using canning jars instead of tin cans. Canning meat or "tinned meat" has been around since our great, great grandmothers day. I will say, I think my home-canned tastes better though than what's in the store. ; )

[Michigansnowpony]

@az1cowgirl -- Thank you so much for letting me know of your success!! 30 pints -- woweee!!! I am so happy to be of help. You made my day / night. : )

[PugMom77]

Thank you for this information.  I really appreciate it. By the way, you have a very pleasant voice. :-)

[EdWilsonPhoto]

Well done! thanks

[OURpage0o]

@Michigansnowpony Lol I agree :) Look at how the people who make things for walmart live :'( They're very poorly treated, plus meijers and family fare have the organic food, whereas walmart has very little amounts of. XD

[Michigansnowpony]

@OandD4ever Yes, you can season your meat before canning with salt, spices, and herbs -- just two "rules" about adding things to your canned meat: Don't add any grain products (i.e. flour) nor milk-based products to your jars. . . (and now I know what adobo is.  : )

[OandD4ever]

can meat be seasoned before canning? maybe some Adobo, powered garlic, salt & peper? have you seasoned any meat before you canned and will it affect the storage time?