How do you prep your chicken to can it and what do you best use it for? How is the consistency? I caught the canning bug this year and now that veg season is done, I’m turning to the pressure canner. So far I’ve only done taco meat (a little mushier than fresh but my taco eaters liked it just fine) and would like to do more. Thanks for any tips.
Here is what I did: Thoroughly wash the chicken, whole or cut up, and cover with water. I dissolved a little Better Than Boullion in the water to add a bit of flavor and result in a richer broth. When the chicken was a little more than half done, I removed the chicken from the pot with tongs and placed it in a colander over a bowl to catch any broth. Then I added various seasonings to the broth in the pot, such as a sprinkle of poultry seasoning and some Tony's creole mix. Then allow the fat to collect on top of the broth and remove it. I use a separator with a spout. After you remove the fat, keep your broth at near boil until you are ready to cover the chicken.
Then I removed the skin and bones from the meat and placed the meat in the quart sized jars. Don't 'pack' it down, just let the meat fill the jar until there is an inch left at the top of the jar. I did not cut the meat into pieces, I left it the size it was as I removed it from the bones (I was canning meat from leg quarters). It is important to can only the meat, removing as much skin and fat as you are able. Fat/oil will decrease the shelf life of your canned meats as it will eventually go rancid.
After you have placed the meat in jars, go ahead and bring your broth to a boil. Ladle or pour your broth over the meat, leaving 1 inch of head space in the jar (this is important). Remove air bubbles. Rather than using a utensil in the jar, I hold the top of the jar and quickly 'twist' the jar back and forth. I've found that, for me, that is the best way to get air bubbles out of canned food.
Wipe the rims of the jars clean and adjust your two piece caps. Process pints for one hour fifteen minutes and quarts for one hour thirty minutes at 10 pounds of pressure. (adjust if you are at high altitude)
Done in this way, the canned meat did not change in consistency and was just like chicken I would have boiled to make soup, etc. I use it for soups and casseroles, broth and all. You can dump the jar in a pot and add dumplings. Homemade, quick and delicious. Drained, I use it for chicken tacos, chicken salad, etc. Basically, I use it just like I would if it were freshly cooked. You can add it to stir-fry, etc.
This is such a great way to take advantage of sales at the grocery store. My local grocer puts leg quarters on sale for 35 cents/lb. once or twice a year and I will buy 50 lbs. or more before the sale ends.
It is also possible to can chicken on the bone, and you can do it without cooking the meat at all before packing the jars. Check the Ball Blue Book of Preserving for instructions on how to can basically any fruit, veggie or meat you can imagine.
Good luck!!