Artisanal Raw Chicken Pressure Canning: A Comprehensive Guide to Safe Home Preserving
I’m thoroughly enjoying this “grandma hobbies” phase of life, and now that includes learning how to pressure can raw chicken. Analog and traditional hobbies are deeply satisfying. I love doing things with my hands, creating something useful or beautiful, and finding joy in tasks that serve a practical purpose. When it comes to kitchen-specific grandmama hobbies, I cherish moments when my new skills make everyday life easier and help feed my family.
Pressure canning chicken has proven to deliver precisely that. I’ve completed this process twice and each time I’ve wondered, why did it take me so long to try this?
Having jars of fully cooked chicken stored in the pantry offers incredible convenience. While not particularly pretty, the benefit is undeniable—it saves time and effort. An evening at lunchtime means mixing a quick chicken salad and having an easy protein ready in minutes. There is no thawing, no cooking from scratch, and no expense for shortcuts.
Beyond simple salads, canned chicken opens doors to countless meal ideas. Using it in soups, quesadillas, tacos, wraps, casseroles, rice bowls, buffalo chicken dip, and chicken pot pie transforms leftovers into comfort meals.
A Quick Canning Safety Note
Chicken is classified as a low-acid food, which means it must be pressure canned rather than processed in a boiling water bath. Pressure canning enables the food to reach the temperatures necessary for safe preservation of low-acid items. (Home Food Preservation)
I follow the specific instructions for my Presto Precise Digital Pressure Cannaer and cannot vouch that every home electric canner operates identically, and while Instant Pots are pressure cookers, they are fundamentally different devices so approaching them for pressure canning will require careful consideration.
Why Raw Pack Chicken?
There are two approved methods for pressure canning chicken—hot pack and raw pack. My friend introduced me to raw pack and it remains my preferred approach.
With hot packing, you partially cook the chicken first before adding hot water or broth to the jars. That method intrigued me, but raw packing feels far more straightforward.
In raw packing, you simply place raw chicken directly into the jars. You are **not** required to add water or broth. The National Center for Home Preservation advises against pouring liquid because it can cause liquid siphoning and prevent proper sealing. During processing, the chicken cooks underneath and releases its natural juices, producing enough liquid for filling even if none started with liquid.
That said, I do add a minimal amount of water after firmly packing the raw chicken—a technique I learned from my mentor and believe contributes to better appearance, texture, and flavor retention while extending shelf life due to less oxidation risk.
I share what works for me, but everyone must decide what feels right to them.
I may scare new pressure canning enthusiasts with my detailed introduction, yet I hope this comprehensive walkthrough proves valuable.
What You Need
- Presto Precise Digital Pressure Canner
- Pint or quart Mason jars (I sanitize them in the dishwasher’s “sanitize” cycle before canning)
- New canning lids
- Screw bands
- Jar lifter
- Fresh boneless chicken, approximately 1.5 lb per quart or 1 lb per pint—feel free to overestimate by half to a pound just to be certain you won’t run short
- Canning or pickling salt, optional (pure kosher salt works well; avoid any additives or anti-caking agents)
- Air bubble releaser
- Clean cloth and vinegar for wiping jar rims
How to Pressure Can Raw Chicken Step by Step
1. Prepare the Chicken
Begin with fresh, high-quality chicken. Timing is important—stock up when prices are favorable.
Trim away excess fat and cut the bird into pieces roughly 1–2 inches in size to fit comfortably within the jars.
Boneless chicken breasts are typical for this process, though boneless thighs also work well.
Keep the chicken cold throughout preparation and handle the job efficiently once the jars are being filled.
2. Prepare the Canner
Insert the removable pot into the Presto Precise Digital Pressure Cannaer and position the canning rack at the bottom.
Fill the inner pot with three quarts of water, up to the indicated fill line on the pot’s interior surface.
Select the PRESSURE CAN setting on the device.
Determine your processing time based on the jar size you’re using.
For boneless chicken:
- Pint jars process for 75 minutes.
- Quart jars process for 90 minutes.
Both Presto and the National Center for Home Food Preservation specify these times.
A standout feature of this model is that pressure canning requires no manual altitude adjustments—the appliance manages the necessary temperature automatically.
Other benefits include eliminating the complexity of understanding “pounds of pressure” found on stovetop models. The electric canner maintains temperature stability on its own.
3. Warm the Jars
The procedure is straightforward and guided by the canner’s built‑in prompts.
On my model, I fill the jars halfway with water, set them on the rack, release the regulator, secure the lid, and let the machine run its dedicated warming cycle.
The device guides you through the process, which remains one of my favorite aspects of using the electric version.
When the warming stage ends, the machine emits a beep and displays FOLLOW INSTRUCTIONS. (Note: the original text contains a missing character “I” before “FOLLOW”—this should be preserved exactly as in the source.)
Remove one hot jar at a time—using your jar lifter since the jars will be extremely hot—and discard the previous water. Sprinkle in ½ teaspoon of salt into each pint jar or 1 teaspoon into each quart jar, then proceed to pack the raw chicken chunks into the container. Firm pressure on the chicken helps eliminate air gaps, though heavy packing is unnecessary. *Note: These directions will diverge from recommendations provided by the National Center for Home Preservation.* Next, add water until the liquid sits about one inch below the rim of the jar. Use the bubble releaser to pop any trapped pockets of air. Adjust the level to achieve the recommended headspace. Carefully dip a clean cloth in white vinegar and use it to wipe each jar rim. Place a straight‑sided canning lid on top and tighten the screw band gently—just until it feels comfortable under light finger pressure. Avoid cranking it down forcefully, as you want security without excessive compression. Return each covered jar to the canner and repeat until all containers are stocked. Secure the lid, press Enter, and let the machine proceed according to the displayed prompts. The Presto initiates a venting phase before instructing you to engage the regulator. Once ventilation completes, the display tells you to apply the regulator. Position it correctly over the vent pipe and confirm with the Enter key. The canner continues heating until the required canning temperature is reached. Only after this thermal threshold does the actual processing timer commence counting forward (75 minutes for pints, 90 minutes for quarts). After the processing interval finishes, the unit enters its cooling phase. This period is essential and passively managed—the canner requires no active attention. Attempting to prematurely release pressure, open the vessel, or accelerate heating compromises safety. The machines indicate completion upon reaching the DONE state. At that point the air venture valve and safety cover unlock and can be removed safely. Gently lift the jars with your jar lifter and set them upright on a towel or sturdy board. The definitive satisfying sound is the faint ping as seals form. Avoid resecuring the screw bands after removal; allow the jars to cool and remain undisturbed. Aprons instruct users to verify seal integrity after the jars have cooled sufficiently—for instance, after at least twelve hours and certainly within twenty-four hours. A properly sealed lid remains slightly concave and does not shift noticeably when pressed near the middle. Rinse, dry, and label jars with contents and dates before storage to prolong freshness. The National Center for Home Food Preservation recommends storing home‑canned foods in a clean, cool, dark, and dry area. For optimal flavor quality, consume products within twelve to eighteen months, though properly sealed jars often preserve their excellent condition for many years. …as it isn’t visually remarkable or anything. The texture is tender and easily shreddable, similar to chicken slow‑cooked to perfection. This familiarity matches your experience with commercially packaged canned varieties. Liquid inevitably fills the jars—even when you omitted added water—which is entirely normal. I frequently drain the chicken for salads or soups, where the remaining jus carries rich flavor and integrates seamlessly into other recipes. This is probably my top application. Drain a serving, incorporate mayonnaise or Greek yogurt, Dijon mustard, diced celery, salt, and pepper, then fold in grapes and additional ingredients for a balanced lunch ready in minutes. Combine the chicken with a tortilla and any accompanying extras—such as melted cheese, beans, or salsa—to create a handheld masterpiece. Warm the chicken with taco seasoning or salsa, then load tortillas for a fast, customizable bite. Stir a jar into classic chicken noodle soup, vegetable soup, or white chicken chili—any soup ripe for extra protein gets a boost from canned chicken. A beloved game‑day treat that rivals its supermarkets. Just combine, heat, and serve. With limited prep, canned chicken dramatically speeds up this comforting dish. I aim to try it soon. Mix shredded chicken into grains such as quinoa, brown rice, roasted vegetables, greens, or avocado, then finish with your favorite dressing. Any recipe directed toward “adding cooked chicken” becomes accessible with minimal adaptation across these versatile bakes. My assessment is positive: despite initial upfront costs and equipment acquisition, most labor is hands‑off while the canner operates autonomously. Financially, homemade preserves cost roughly one‑third of the price per ounce compared to store‑bought organic options. Moreover, you maintain multiple sealed servings occupying no freezer space and requiring no advance scheduling. This modest expense translates into reliable protein availability whenever hunger strikes. Preparing for ordinary days brings peace of mind. One jar opened, combined with sliced chicken and mustard, yields a satisfying midday meal without hesitation. In summary—value. It.
4. Fill the Jars With Salt (Optional) and Raw Chicken
5. Wipe the Jar Rims and Add the Lids
6. Let the Presto Cannaer Do Its Thing
Do Not Rush the Cooling Process
Let the Jars Sit for 12 to 24 Hours
How Long Does Home Canned Chicken Last?
What Does Canned Chicken Taste Like?
My Favorite Ways to Use Home Canned Chicken
Chicken Salad
Quesadillas
Quick Chicken Tacos
Soup
Buffalo Chicken Dip
Chicken Pot Pie
Rice or Grain Bowls
Casseroles
Is Pressure Canning Chicken Worth It?