At least once a month I have to make Buffalo Dip. My boyfriend has his game night and always brings it. I either boil the chicken and chop it up myself or used canned chicken. While it tastes good after baking, I’m not a fan of store bought canned chicken – it tastes “tinny” and almost smells sulfuric to me. So I wanted to see if you could can chicken at home, it’s actually not that hard. and the best part – once you process your chicken it should be shelf stable for 12 years (or more!)
I’m not going to lie – I was hesitant when I opened up my first can today – I made these last week. I expected an awful smell, rotten meat – or something. I’ve pressure canned with meat before as an ingredient but not by itself. Instead I popped the lids, and all I got was the smell of fresh chicken. I poured out the extra juices and chopped it up – it was wonderful and moist!
I’m so happy I did this – think how many recipes it will cut down the time on: chicken tacos, chicken pizza, dips, chicken salads. Anything where you have to precook the chicken. And as the added bonus: no BPAs near my meat!
I canned these in half pint jars – Why? Because after processing they are about 10 oz of cooked chicken (what the large cans are at the store). This is perfect if you’re cooking a small meal and don’t want a huge chicken breast to cook up and a lot of left overs!
Preparing your Chicken:
- Chop your chicken into chunks. It will be easier if it’s frozen, but you can use thawed chicken as well.
- Loosely pack your chicken in your jar leaving 1 1/4 inch head space.
- Sprinkle a pinch of salt in each jar.
- Put the lid on and process with the instructions below.
Do not add water! Your chicken will make it’s own liquid and will clump together. It will be fully cooked when the processing is done!
- Place 8 clean half pint jars on a rack in your stock pot – you may have to process 6 at a time. Fill the jars and a stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
- Prepare 8 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
- Prepare your Chicken with the directions above. Fill each jar leaving 1 1/4 inch head space.
- Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in.
- Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
- Place your wrack inside your pressure canner, and set your filled jars on top. Pour in 2-3 inches of hot water. Close your lid.
- On Medium-High Heat wait until your canner begins to let steam out of the vent. Allow the steam to vent for 10 minutes, then switch to the 2 position (or 11 lbs of pressure), reduce your heat to medium. Wait until steam starts coming out again.
- Process for 1 hour and 15 minutes. After 75 minutes are done, turn off the heat and wait for the canner to depressurize.
- Once the canner is safe to open, open away from you so any extra steam will not hit your face. Remove your cans and put them on a clean towel to set. Wait for those lovely “pop”s to know your cans have properly sealed! Let them rest 12-24 hours before moving or using. Store in a cool, dark area.
This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!