Pressure canning is a fantastic method for preserving food, offering a shelf-stable solution for enjoying your garden’s bounty or stocking up on protein. But when it comes to chicken, the question of bone-in versus boneless often arises. Can you pressure can bone-in chicken safely and effectively? The short answer is yes, you absolutely can! However, there are crucial considerations to ensure both safety and quality. This guide will walk you through everything you need to know about pressure canning bone-in chicken.
Why Pressure Can Bone-In Chicken?
There are several compelling reasons to choose bone-in chicken for pressure canning:
Flavor Enhancement: Bones impart a richer, more complex flavor to the broth and meat during the canning process. The marrow releases collagen, which transforms into gelatin, creating a savory and luscious texture.
Nutritional Benefits: Bones are a source of valuable nutrients, including calcium, phosphorus, and collagen. Pressure canning helps extract these nutrients, enriching the canned chicken.
Cost-Effectiveness: Bone-in chicken is often less expensive than boneless, skinless chicken breasts. Pressure canning allows you to utilize less expensive cuts effectively.
Versatility: Canned bone-in chicken can be used in various dishes, from soups and stews to salads and casseroles. The tender meat and flavorful broth provide a ready-to-use ingredient for quick and easy meals.
Safety First: Understanding Pressure Canning
Before diving into the specifics of canning bone-in chicken, it’s essential to understand the fundamentals of pressure canning. Pressure canning is the only safe method for preserving low-acid foods like meat, poultry, and vegetables. This is because these foods can harbor Clostridium botulinum spores, which produce a deadly toxin that causes botulism.
Botulism Risk: Botulism thrives in low-oxygen environments, making improperly canned foods a breeding ground for the bacteria.
Pressure Canning Process: Pressure canners reach temperatures above the boiling point of water (212°F or 100°C), typically around 240-250°F (116-121°C). This high heat destroys Clostridium botulinum spores and ensures the safety of the canned food.
Importance of Following Instructions: Strict adherence to tested and approved recipes and guidelines is crucial when pressure canning. Do not deviate from recommended processing times and pressures.
Essential Equipment for Pressure Canning
To safely pressure can bone-in chicken, you’ll need the following equipment:
- A pressure canner (either a dial-gauge or weighted-gauge model)
- Glass canning jars with lids and bands (specifically designed for canning)
- A jar lifter
- A bubble popper or non-metallic spatula
- A clean kitchen towel
- A large stockpot for cooking the chicken (optional)
- A cutting board and knife
Understanding Dial-Gauge vs. Weighted-Gauge Canners
The two main types of pressure canners are dial-gauge and weighted-gauge models.
Dial-Gauge Canners: These canners have a gauge that displays the pressure inside the canner. The gauge needs to be checked for accuracy annually. They offer more flexibility in pressure settings.
Weighted-Gauge Canners: These canners use a weighted valve that jiggles or rocks to indicate the pressure inside the canner. They are generally considered more reliable and require less maintenance, but offer fewer precise pressure options.
Step-by-Step Guide to Pressure Canning Bone-In Chicken
This guide assumes you have a basic understanding of pressure canning principles. Always refer to your canner’s instruction manual and a reputable source like the USDA Complete Guide to Home Canning for detailed instructions.
Preparing the Chicken
- Choose Your Chicken: Select fresh, high-quality chicken pieces. You can use whole chickens cut into pieces, bone-in chicken breasts, thighs, drumsticks, or a combination.
- Pre-Cooking (Optional but Recommended): While raw-packing is possible, pre-cooking the chicken before canning improves flavor and reduces processing time. You can boil, bake, or roast the chicken until it’s partially cooked. The meat should still be somewhat firm but not completely raw.
- Cool and Cut: Allow the pre-cooked chicken to cool slightly, then cut it into pieces that will fit comfortably into your canning jars, leaving the appropriate headspace.
- Debone (Optional): While the focus is on bone-in chicken, you can remove some of the larger bones if desired. However, leaving some bones in enhances flavor and nutrient content.
Preparing the Jars
- Wash and Sterilize: Wash canning jars, lids, and bands in hot, soapy water. Rinse thoroughly.
- Sterilize Jars: Sterilize the jars by boiling them in a large pot of water for 10 minutes. Alternatively, you can run them through a sterilizing cycle in your dishwasher. Keep the jars hot until you’re ready to fill them. Lids do not need to be boiled but should be simmered in hot water.
Packing the Jars
- Hot Pack vs. Raw Pack: As mentioned, pre-cooking the chicken and packing it hot is generally recommended for better flavor and shorter processing times.
- Add Chicken to Jars: Pack the hot chicken pieces into the sterilized jars, leaving the recommended headspace (usually 1 to 1.25 inches, check your canning guide).
- Add Broth/Water: Pour hot broth (if you pre-cooked the chicken) or boiling water over the chicken, maintaining the proper headspace. If using water, the flavor will be less intense.
- Add Salt (Optional): Add salt to each jar for flavor. The USDA recommends ½ teaspoon of salt per pint jar and 1 teaspoon per quart jar.
- Remove Air Bubbles: Use a bubble popper or non-metallic spatula to release any trapped air bubbles by running it down the sides of the jar.
- Wipe Jar Rims: Clean the jar rims with a clean, damp cloth to ensure a good seal.
- Place Lids and Bands: Place the sterilized lids on the jars and screw on the bands fingertip tight.
Pressure Canning Process
- Add Water to Canner: Pour the amount of water specified in your canner’s instruction manual into the pressure canner.
- Load Jars into Canner: Place the filled jars onto the rack inside the canner, ensuring they don’t touch each other.
- Secure the Lid: Close and lock the canner lid according to the manufacturer’s instructions.
- Vent the Canner: Turn the heat to high and allow the canner to vent steam for 10 minutes. This step is crucial for removing air from the canner.
- Pressurize the Canner: After venting, close the vent and allow the pressure to build to the recommended level for your altitude and canner type. Refer to the processing chart below.
- Process for the Correct Time: Once the correct pressure is reached, begin timing the processing time. Maintain a steady pressure throughout the entire processing time.
- Turn Off Heat and Cool: After the processing time is complete, turn off the heat and allow the canner to cool naturally until the pressure returns to zero. Do not force-cool the canner.
- Remove the Lid Carefully: Once the pressure is at zero, carefully remove the lid, tilting it away from you to avoid steam burns.
- Remove Jars: Use a jar lifter to remove the jars from the canner and place them on a towel-lined surface, leaving space between them.
- Check for Seals: Let the jars cool completely (12-24 hours). After cooling, check the seals by pressing down on the center of the lid. If the lid doesn’t flex, it’s properly sealed. If the lid flexes, the jar isn’t sealed and should be reprocessed with a new lid or refrigerated and used immediately.
- Label and Store: Label the sealed jars with the date and contents and store them in a cool, dark, and dry place. Properly canned bone-in chicken can be stored for up to a year.
Recommended Processing Times and Pressures
The following processing times and pressures are based on USDA guidelines. Always consult your canner’s manual for specific instructions. These recommendations apply to both dial-gauge and weighted-gauge canners, with adjustments for altitude.
Processing Times for Bone-In Chicken (Pints & Quarts)
| Jar Size | Pack Type | Processing Time (minutes) |
| :——– | :———- | :———————— |
| Pint | Hot | 75 |
| Quart | Hot | 90 |
| Pint | Raw | 75 |
| Quart | Raw | 90 |
Pressure for Dial-Gauge Canners
| Altitude (feet) | Pressure (PSI) |
| :————– | :————- |
| 0-2000 | 11 |
| 2001-4000 | 12 |
| 4001-6000 | 13 |
| 6001-8000 | 14 |
| 8001-10000 | 15 |
Pressure for Weighted-Gauge Canners
| Altitude (feet) | Pressure (PSI) |
| :————– | :————- |
| 0-1000 | 10 |
| Above 1000 | 15 |
Important Notes:
- PSI stands for pounds per square inch.
- Always adjust pressure based on your altitude.
- If you are unsure of your altitude, it is always safer to err on the side of higher pressure.
Troubleshooting Common Issues
Even with careful attention to detail, problems can sometimes arise during the pressure canning process. Here are some common issues and how to address them:
Siphoning: Siphoning is when liquid is lost from the jars during processing. This can be caused by overfilling the jars, fluctuating pressure, or removing the canner lid too soon. Ensure proper headspace, maintain consistent pressure, and allow the canner to cool completely before removing the lid.
Jar Breakage: Jar breakage can occur if the jars are cracked, the pressure fluctuates excessively, or the jars are placed directly on the bottom of the canner without a rack. Always inspect jars for cracks, maintain consistent pressure, and use a rack in the canner.
Lid Failure: Lid failure, indicated by a lid that doesn’t seal, can be caused by improper jar preparation, damaged lids, or insufficient processing time. Ensure jar rims are clean, use new lids, and process for the recommended time and pressure.
Discoloration: Discoloration of the chicken can occur during canning. This is generally harmless and doesn’t affect the safety of the product. It can be minimized by using fresh chicken and adding an acid (like lemon juice) to the jars.
Conclusion
Pressure canning bone-in chicken is a safe and rewarding way to preserve a versatile and flavorful protein source. By following these guidelines and adhering to tested recipes, you can enjoy delicious, shelf-stable chicken for months to come. Remember, safety is paramount. Always prioritize proper canning techniques and consult reputable sources like the USDA Complete Guide to Home Canning for detailed instructions. Enjoy the satisfaction of providing your family with homemade, nutritious, and shelf-stable meals!
Can I pressure can bone-in chicken safely?
Yes, you can safely pressure can bone-in chicken. Pressure canning is the only safe method for preserving low-acid foods like chicken, as it reaches temperatures high enough to kill harmful bacteria like Clostridium botulinum, which causes botulism. Ensure you follow approved recipes and processing times to guarantee the chicken is properly sterilized during the canning process.
Bone-in chicken actually has some advantages when pressure canning, as the bones add flavor and contribute to a richer, more flavorful broth. Always use a pressure canner and never attempt to water bath can chicken, as this method will not reach the necessary temperatures to eliminate botulism spores. Adhering to USDA guidelines is crucial for safe home canning.
What kind of bone-in chicken pieces are best for pressure canning?
While you can technically pressure can any bone-in chicken pieces, some are better suited for the process. Chicken thighs and drumsticks tend to hold their moisture and flavor better during pressure canning compared to chicken breasts, which can sometimes become dry. Using a variety of pieces, including some with skin, will also enhance the flavor of the resulting broth.
Consider the size of your canning jars when selecting your chicken pieces. You want them to fit comfortably in the jars without being overly crowded, allowing for proper heat penetration. Chicken pieces should be fresh or properly thawed and kept refrigerated until you are ready to begin the canning process.
What’s the correct pressure and processing time for canning bone-in chicken?
The correct pressure and processing time for canning bone-in chicken depends on your altitude and the type of pressure canner you are using (dial-gauge or weighted-gauge). For dial-gauge canners, use 11 pounds of pressure at altitudes of 0-2,000 feet, 12 pounds at 2,001-4,000 feet, 13 pounds at 4,001-6,000 feet, and 14 pounds at 6,001-8,000 feet. For weighted-gauge canners, use 10 pounds of pressure at altitudes of 0-1,000 feet and 15 pounds of pressure above 1,000 feet.
Processing times are typically 75 minutes for pint jars and 90 minutes for quart jars. These times are based on USDA guidelines and are crucial for ensuring the chicken is properly sterilized. Always consult a reputable source, such as the USDA Complete Guide to Home Canning, for the most accurate and up-to-date information.
Do I need to precook the chicken before pressure canning?
Precooking the chicken is optional when pressure canning. You can raw-pack or hot-pack the chicken. Raw-packing involves placing raw chicken pieces directly into the jars, while hot-packing involves browning or partially cooking the chicken before packing it into the jars.
Hot-packing can result in better flavor and more efficient jar packing since the chicken shrinks slightly during precooking. Raw-packing is quicker but may result in a less flavorful broth and slightly more shrinkage during processing, potentially leaving more headspace in the jars. Regardless of the method, always follow proper filling instructions.
How much headspace should I leave when pressure canning bone-in chicken?
Proper headspace is crucial for a safe and successful canning process. When pressure canning bone-in chicken, leave 1 1/4 inches of headspace in both pint and quart jars. This amount of headspace allows for expansion during the canning process and helps create a proper vacuum seal.
Insufficient headspace can lead to jar breakage or seal failure, while excessive headspace may prevent proper sterilization. Use a headspace tool to accurately measure the space between the top of the food and the lid of the jar before processing. After processing, check the seals to ensure they have properly sealed.
How long does pressure canned bone-in chicken last?
Properly pressure canned bone-in chicken has a long shelf life if stored correctly. Canned chicken should be stored in a cool, dark, and dry place, ideally between 50°F and 70°F (10°C and 21°C). Under these conditions, it can last for at least one year, and potentially longer, while maintaining optimal quality.
Always inspect the jars before opening them. Check for any signs of spoilage, such as bulging lids, leaks, or unusual odors. If any of these signs are present, discard the jar without tasting the contents. Even if the jar appears to be in good condition, it’s always wise to heat the chicken thoroughly before consumption to ensure any potential bacteria are eliminated.
Can I add vegetables to the jars when pressure canning bone-in chicken?
Adding certain vegetables to jars of bone-in chicken is possible, but it’s essential to choose vegetables with similar processing times and follow specific recipes. Vegetables like carrots and potatoes can be added, as they require similar processing times to chicken. However, adding starchy vegetables like corn or squash is generally not recommended as they can affect heat penetration.
Always use tested and approved recipes specifically designed for canning chicken with vegetables. Do not experiment with adding vegetables without consulting a reliable source, such as the USDA Complete Guide to Home Canning. This ensures the mixture receives adequate heat processing to eliminate the risk of botulism.