How Long Do You Pressure Can Chicken? The Ultimate Guide to Safe Canning Times

Have you ever found yourself with a great sale on chicken at the grocery store or just finished processing your backyard flock and wondered what to do with all that meat? Pressure canning chicken might be the answer you’re looking for! As someone who’s been canning for years I can tell you that having jars of ready-to-use chicken on your pantry shelf is an absolute game-changer for quick meals.

But the most important question is: how long do you pressure can chicken? Let’s dive into everything you need to know about proper canning times to ensure your preserved poultry is both delicious and safe.

The Short Answer: Pressure Canning Times for Chicken

Let me cut to the chase. When pressure canning chicken, here are the processing times you need to follow:

• Pint jars: 75 minutes at appropriate pressure
• Quart jars: 90 minutes at appropriate pressure

These times apply whether you’re using the raw pack or hot pack method, and whether your chicken has bones or is boneless. The processing time never changes – only the pressure might need adjustment based on your altitude.

Pressure Requirements Based on Altitude

The pressure you’ll need depends on your altitude and type of pressure canner:

For Weighted Gauge Canners:

For Dial Gauge Canners:

I live at about 3,000 feet elevation, so I always need to use 12 pounds of pressure with my dial gauge canner. It’s super important to know your altitude before you start canning!

Why Pressure Canning is MANDATORY for Chicken

Before I go any further, I gotta emphasize this point: you MUST use a pressure canner for chicken. Not a pressure cooker. Not a water bath canner. A proper pressure canner.

Here’s why: Chicken is a low-acid food that can harbor dangerous bacteria like Clostridium botulinum (which causes botulism). These bacteria can only be destroyed at temperatures higher than boiling water (212°F). A pressure canner reaches around 240°F at 10-11 pounds of pressure, which is what’s needed to make your chicken safe for shelf storage.

Water bath canning only reaches 212°F, which isn’t hot enough to kill these bacteria in low-acid foods like chicken This isn’t a place to take shortcuts, folks!

Raw Pack vs. Hot Pack: Which One’s Better?

You can pressure can chicken using either the raw pack or hot pack method. Both work great, but they have different advantages:

Raw Pack Method

With raw pack. you simply

1. Cut raw chicken into chunks
2. Pack it into clean jars
3. Optionally add a little hot water or broth
4. Process in the pressure canner

Pros of Raw Pack:

• Easier and quicker prep time
• Chicken produces its own juices during canning
• Results in tender, fall-apart meat

Cons of Raw Pack:

• Slightly shorter shelf life (8-10 months for optimal quality)
• Top pieces might be exposed to air if no liquid is added

Hot Pack Method

With hot pack, you:

1. Partially cook the chicken first
2. Pack the pre-cooked chicken into jars
3. Add hot cooking liquid
4. Process in the pressure canner

Pros of Hot Pack:

• Slightly longer shelf life
• Better texture consistency over time
• More flavor if pre-cooked in seasoned broth

Cons of Hot Pack:

• Extra cooking step adds time
• Potential for tougher texture if overcooked initially

I personally prefer the raw pack method because it’s quicker and I find the results just as good. Plus, we usually eat our canned chicken within a year anyway.

Step-by-Step Guide to Pressure Canning Chicken (Raw Pack)

Let me walk you through how I pressure can chicken using the raw pack method:

What You’ll Need:

• Pressure canner (not a pressure cooker!)
• Clean canning jars (pints or quarts)
• New canning lids and rings
• Raw chicken (boneless or bone-in)
• Salt (optional, 1/2 teaspoon per pint)
• Hot water or broth
• Jar lifter, funnel, bubble remover tool
• Clean towels

Instructions:

1. Prep your workspace: Start by getting all your supplies ready and cleaning your counters.

2. Prepare your canner: Fill your pressure canner with about 2-3 inches of water (check your canner’s manual for exact amount). Add 2 tablespoons white vinegar to prevent water stains on jars. Place the rack in the bottom.

3. Warm your jars: I like to run my jars through a quick dishwasher cycle to clean and warm them. Keep them warm until you’re ready to fill them.

4. Prepare lids: Place lids in a small pan with water, warm to just below boiling (don’t hard boil them!), then turn off the heat.

5. Cut chicken: Cut your chicken into 1-2 inch chunks. Remove excess fat but don’t worry about getting every bit. If using bone-in chicken, make sure pieces will fit in your jars.

6. Fill jars: Pack raw chicken into warm jars, leaving 1-1/4 inch headspace. Use a bubble remover or chopstick to press chicken down and remove air pockets.

7. Add liquid (optional): Some recipes don’t call for adding liquid as the chicken releases its own juices. However, I prefer adding about 1/2 inch of hot water or broth to ensure the top pieces aren’t exposed to air, which can cause drying.

8. Add salt (optional): Add 1/2 teaspoon salt per pint jar (1 teaspoon for quarts) if desired. This is for flavor only, not preservation.

9. Clean jar rims: Wipe the rims with a clean cloth dipped in vinegar to ensure a good seal.

10. Apply lids: Place warm lids on jars and screw on bands “finger-tight” – not too loose, not too tight.

11. Load canner: Place filled jars in the canner on the rack. Secure the canner lid according to manufacturer’s directions.

12. Vent the canner: Turn heat to high. Once steam begins steadily flowing from the vent pipe, let it vent for 10 minutes before placing the weight on the vent.

13. Bring to pressure: Allow the canner to build pressure. When it reaches the correct pressure for your altitude, start your timer.

14. Process the jars: Process pint jars for 75 minutes, quart jars for 90 minutes, maintaining proper pressure the entire time.

15. Natural cooling: When processing time is complete, turn off heat and let canner depressurize naturally. Don’t try to rush this step!

16. Remove jars: Once pressure gauge reads zero, remove the weight, wait 10 minutes, then open the canner lid away from your face. Use a jar lifter to remove jars and place on a towel-lined counter.

17. Cool completely: Let jars cool undisturbed for 12-24 hours. You’ll hear pinging sounds as the lids seal.

18. Check seals: Press the center of each lid – if it doesn’t flex or pop, it’s sealed. Remove bands, wipe jars clean, and label with contents and date.

How Long Does Home-Canned Chicken Last?

Properly pressure-canned chicken is safe to eat for 1-2 years when stored in a cool, dark place. For best quality and flavor, I recommend using it within a year.

One thing I’ve noticed is that canned chicken just keeps getting more tender the longer it sits on the shelf. But after about a year, the texture can become a bit too soft for some people’s preference.

Ways to Use Your Canned Chicken

Having jars of ready-to-eat chicken on your shelf opens up so many quick meal possibilities! Here’s how we love to use our canned chicken:

• Quick tacos or enchiladas: Just drain, add seasoning, and warm
• Chicken salad sandwiches: Mix with mayo, celery, and seasonings
• Soups and stews: Add to broth with veggies for instant soup
• Casseroles: Perfect addition to pasta bakes or rice dishes
• Pasta dishes: Toss with sauce and noodles for a quick dinner
• Emergency food: Ready to eat if power goes out (no heating required)

Common Problems and Solutions

Problem: Liquid loss in jars after processing

Solution: This is called “siphoning” and usually happens if pressure changes too rapidly. Let the canner depressurize naturally without removing the weight until gauge reads zero.

Problem: Meat at top of jar looks dry

Solution: Add a bit of hot water or broth before processing, or use the hot pack method instead.

Problem: Jars didn’t seal

Solution: If caught within 24 hours, refrigerate and use within a few days, or reprocess with new lids.

Problem: Floating chicken

Solution: This is normal! The chicken releases fat during processing which can cause pieces to float. It’s perfectly safe.

Final Thoughts

Pressure canning chicken is one of the most rewarding kitchen skills I’ve learned. It saves money when chicken is on sale, frees up freezer space, and provides ready-to-eat protein for quick meals. Just remember the golden rule: 75 minutes for pints, 90 minutes for quarts, at the proper pressure for your altitude.

I encourage you to give it a try! There’s something incredibly satisfying about looking at your pantry shelf lined with jars of food you’ve preserved yourself. Just make sure to follow tested recipes and safety guidelines every time you can.

Have you tried pressure canning chicken? What’s your favorite way to use it? I’d love to hear about your experiences in the comments below!

Pressure canning chicken takes 75 minutes for boneless chicken in pint jars and 90 minutes for boneless chicken in quart jars at sea level, or 65 minutes for bone-in chicken in pint jars and 75 minutes for bone-in chicken in quart jars at sea level.

Yes, you can definitely overcook chicken in a pressure cooker, and it’s a common problem, especially with lean chicken breasts, which can become dry, tough, or rubbery.