Chicken

Freeze dried meat is very expensive, but I wanted to have meat in my food storage. I took on the "challenge" of canning chicken and discovered that it is SUPER easy.

What you need is:

A Pressure Canner

Salt (non-iodine)

Wide mouth quart jars

Raw chicken

First wash and prepare your jars. 
I bought my chicken in bulk and needed to separate the breasts and trim off additional fat.

                                     
      Then add 1 teaspoon of salt to each empty quart jar. Most canners will hold 7 quart jars at a time, so don't fill too many at once.  I put two breasts each in a quart, although I could have put more in. I only did two since there are just the two of us at home and I didn't need more than that at a time. In hind sight I should have done pints instead.  So, stuff the chicken into the quarts and leave 1 inch headspace.  Wipe the top of your jar clean with a wet rag and add your lid (that has been warmed in water) and hand tighten the ring on. 

Place the 7 quarts into a pressure canner.  Process for 90 minutes at 15 pounds of pressure.

 

You did it!! The chicken is fully cooked and all that lovely liquid is the most delicious broth around.