Canning Shredded Chicken
Canning shredded chicken is one of the easiest recipes.
If you are new to canning this is a great recipe to start. There is nothing better than reaching in your pantry and having shredded chicken ready to eat. It saves so much time and is ready when you have no idea what’s for supper or anytime for that matter.
For this recipe, you will need a large pressure cooker, canning tools, and quart jars with bands and lids.
Canning Shredded Chicken
Canning shredded chicken is easy and great for stocking the pantry.
- Total Time: 160 minutes
Ingredients
Units
Scale
- 5 pound Chicken
Instructions
- Put your chicken in a big pot or Dutch oven. Cover with water and bring to a boil. Cook until the chicken is done and tender. Remove chicken to cool but save chicken broth in your pot or Dutch oven.
- Once the chicken is cooled, pull the chicken apart until it is shredded.
- Added chicken to your jars and then add broth with one-inch headspace. This will be right below the jar rim.
- Add your lid and band to all jars.
- Add your jars back to the pressure cooker, making sure water is no more than two or three inches in the pressure canner, and bring to a boil.
*If you end up getting white lines on your jars due to hard water, you can add one cup of vinegar to your water before boiling. - Once your water has come to a boil, keep the pressure cooker at a steady pressure of 11 pounds for 90 minutes.
- When finished, turn off and allow pressure to release naturally. Remove the jars.
- Let jars sit for at least 24 hours to cool and seal. Label and store.
Notes
**Water should not cover the jars.
- Prep Time: 30 minutes
- Cook Time: 130 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Until next time,
Kari
Actually you most definitely should not that much water to your pressure cooker. You are spreading bad information. You should never have more than a couple of inches of water. There is a difference between pressure cooking, and pressure canning. Pressure canning uses steam and using that much water can be dangerous because the food will not preserve properly.
Hi Brandi,
Thank you so much for bringing this to my attention. I have learned a lot since the post was published in 2018. I have corrected the information.
I need to update the post again with more detail. That will come soon.
Thanks, Kari