Canning cubed chicken meat?

Discussion in 'Meat Birds ETC' started by warmfuzzies, Jan 1, 2010.

  1. warmfuzzies

    warmfuzzies Chillin' With My Peeps

    Feb 15, 2009
    Boondocks, Colorado
    I am trying to save as much room in my freezer as I can, and I have been wondering about freezing only the breasts, and cutting all of the rest of the meat up and canning it. It would be something like the canned chicken you can get in the store... at least that is what I am envisioning. [​IMG] Has anyone ever done this? I always cook and freeze the rest of the chicken for casseroles and soup anyway, so it would be great if it could be canned instead.

    Plus we are trying to be as self-suffiecient as we can, and that means using the freezer only for what we have to.
     
  2. Cindiloohoo

    Cindiloohoo Quiet as a Church Mouse

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    Dec 19, 2009
    Southwest TN
    It can be canned, I haven't YET, but some of my family does. If you find a good recipe let me know!! [​IMG]
     
  3. jjparke

    jjparke Chillin' With My Peeps

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    Apr 20, 2008
    Boise
    That's a great idea. I plan on doing some chicken canning this summer. You have to have a pressure cooker to achieve the temps necessary to safely can meat. We are planning on shredding the meat and using taco seasoning. That's about 90% of our chicken comsumption. If you are going to can it though I would say can it as you use it. What I mean is if you are going to use it for soup then preseason for what you like in your soup. Good luck.
     
  4. Cindiloohoo

    Cindiloohoo Quiet as a Church Mouse

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    Dec 19, 2009
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    That's what I was thinking is do chicken noodle and then some plain for barbecue sandwiches. But, now I know I gotta get/borrow a pressure cooker. I'm scared of those things!!!! Oh, well...gotta do what ya gotta do, right? [​IMG]
     
  5. Camelot Farms

    Camelot Farms Chickenista

    I just started canning meat for the 1st time. Started with venison. Love it.

    I do use a pressure canner, now that I am over my fear of them...lol. I can at 11lbs pressure for 50 minutes. I cubed it and when I take it out of the jars to use it, I am able to shred it easily for tacos etc. It also stays cubed for stews if you choose not to shred.

    I dont have a chicken canning recipe so am anxious to see if anyone posts one.
     
  6. Cindiloohoo

    Cindiloohoo Quiet as a Church Mouse

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  7. becky3086

    becky3086 Crested Crazy

    Oct 14, 2008
    Thomson, GA
    I pressure cook my older roos(with a bit of onion and carrots--about 20 minutes) until the meat falls off the bone then can the meat and the stock.
     
  8. warmfuzzies

    warmfuzzies Chillin' With My Peeps

    Feb 15, 2009
    Boondocks, Colorado
    Yes, I was thinking of chicken for soup and that type of thing. I am wanting to get a pressure canner anyway. My garden is going to be twice as big as it was last year so I will need one. They really arent scary, I have been using/helping with them since I was about 9. [​IMG] we canned a LOT when I was younger. As long as you watch your guage and you know your guage is right, they arent going to have a problem.

    I will go to the USDA's site, they tell you how to can everything. For some reason I am leary of using recipes unless they are approved, especially for pressure canning since they HAVE to reach 140deg for a certain amount of time to kill the botulism spores.

    OK I will go see what I cam find. [​IMG]
     
  9. CedarRidgeChicks

    CedarRidgeChicks Chillin' With My Peeps

    May 5, 2009
    Adair Co.Ky
    I have canned chicken for several years. I do the half breast pieces and the cubed. For those I use raw add some onion, celery, and carrots. Sometimes I just add salt and can. I also take the boney pieces, boil them, pull the meat off, fill my jars 1/3 full of meat add celery, onion and carrot top off with the broth and can. (I use this in noodle soup, dressing, dumplings etc).
     
  10. warmfuzzies

    warmfuzzies Chillin' With My Peeps

    Feb 15, 2009
    Boondocks, Colorado
    Interesting! I hadn't thought about canning raw. THat would sure save a lot of time and trouble! I found out from the USDA anning guide, that it wold take 90 minutes to can chicken! But I still think it would be worth it. The convenience would be great! And I love the idea of adding some veggies for flavor. Here is the website, and I would reccomend it for at least reference for canning anything. This is the chicken page.

    http://www.uga.edu/nchfp/how/can_05/chicken_rabbit.html

    This is the reference for canning the stock. It only takes 20 minutes. [​IMG]

    http://www.uga.edu/nchfp/how/can_05/stock_broth.html

    I am thinking I want a big canner, so it would hold more jars at a time. [​IMG]
     

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