I went to the never-ending pantry the other day, thinking I was going to make some chicken salad for lunch … and discovered that I was out of raw-packed white meat chicken. Well, that just will not do! We use raw-packed chicken breast meat for salads, soups, sandwiches, Mexican dishes, all sorts of stuff … so me without canned chicken breast meat is like me without … well … a LOT! ;0/
Replenishing that pantry staple is one of the easiest canning jobs you’ll do.
- One, cut the chicken breasts into approx. 3/4-inch chunks.
- Two, crush approx. one chicken bullion cube per pound, and mix it into the chicken breast chunks.
- Three, pack seasoned chicken chunks into pint jars, leaving one-inch of headspace.
- Four, clean the lip of the jar, screw on a two-part canning lid, and process in a pressure canner according to the National Center for Home Food Preservation’s recommendations for chicken. In my case, that’s 75 minutes at 10psi.
- five …. there is no “five”…unless you want to add the EAT! stipulation, too.
My final jars
And if you want to see them boil, push the button