Canning Chicken




Do you love chicken??

Do you ever find yourself needing to make dinner, but don't have much time?!

Is your house overflowing with jars you've been saving for the past 15 years thinking, "I know I'll use these!" but haven't figured out what to do with them yet?!?!

Then keep reading and learn how you can take care of all three of these questions at once!

What you'll need:

  • Chicken
  • Jars
  • Jar lids and fitted rings
  • Mom's pressure cooker
  • 5lb weight for the cooker
  • Roughly 2 hours


Step 1: Sterilize Jars

If you are using old jars, it's a good idea to sterilize them. If they are new jars, it still wouldn't hurt, but you are probably fine to skip this step.

Fill a pot with about 1/2 to 1 inch of water and let it boil. Then place the jars upside-down in the pot for about 5 minutes. Then remove them from the pot to cool down.

Step 2: Cut the Chicken

Cut the chicken into medium-largeish sized pieces and stuff them into the jars leaving about 1/4 inch of room at the top.

Step 3: Finish Jar Prep

Clean around the opening of the jars with a clean, wet wash towel. The main reason for this is to prevent the jars from sticking when you finally want to eat the chicken.

Put new lids on the jars with fitted rings.

(IMPORTANT!!! The lids need to be new or the seal won't work! The fitted rings can be as old as you want)

Step 4: Prep the Pressure Cooker

Fill the pressure cooker with:

  • 5 quarts of water
  • 1 Tablespoon Vinegar (this prevents your pressure cooker from turning black)

Then place your jars in face up (jars should not be completely submerged, the water should be somewhere below the fitted rings).

Step 5: Start Cookin'

Seal off the pressure cooker and place over high heat. Let the water boil, which will cause steam to escape from the top.

10 minutes after it began to steam, skillfully place the 5 pound weight on top.

Now set your timer for 1 hour and 30 minutes. Once the weight starts spinning "quickly," turn down the heat a little bit.

Step 6: Wrapping Up

After the timer goes off, turn off the heat.

Let the pressure cooker cool before removing the lid (there should be a pressure indicator on your cooker, once that goes down it means the pressure inside the cooker is the same as the pressure outside the cooker). This is important for two reasons, one is your safety (lots of really hot steam will shoot at you) and the quick change in pressure can break the jars. So just be patient.

Remove the jars and let them cool.

Store the chicken until hungry.

Step 7: Conclusions

Chicken does not need to be refrigerated. This stuff will last for a long time (at least a year, maybe more).

The main reason we do this is for quick and easy meals. The chicken is already cooked so we just throw it in our favorite recipe and heat it up. The chicken is very tender and easy to shred after this process.

What can you make with Canned Chicken:

  • Any meal that requires shredded chicken
  • Chicken Salad
  • Chicken Taco Soup
  • Chicken Enchiladas
  • Hawaiian Haystacks
  • Chicken Sandwiches
  • Chicken and Ritz Casserole (probably our absolute favorite, so we made an instructable for this meal!



    • Arduino Contest 2019

      Arduino Contest 2019
    • Colors of the Rainbow Contest

      Colors of the Rainbow Contest
    • Party Challenge

      Party Challenge

    12 Discussions


    Reply 3 years ago

    Good! And you should! It's so much fun!!! =D

    Good luck and let us know how it went!


    3 years ago

    Do you add any salt before pressure cooking chicken? Do you cut out the bones?

    1 reply

    Reply 3 years ago

    We always use boneless breasts. We haven't tried it, but I'm sure if you leave the bones on, the meat will fall right off after cooking. However, the bones will take up too much room for the part we actually want to store and eat! No bones = more chicken per jar! =)

    We do not add anything before pressure cooking, it's just the chicken in there. That is mainly because we use this chicken in all sorts of different meals, so we add the seasoning when we take the chicken out to eat!


    3 years ago

    You have to be careful with the weight. your altitude above sea level will determine how much pressure you need to use. where I live i have to you 11 psi. But since most weighted gauge canners only have 5, 10, and 15 psi settings I have to jump up to the 15 psi. I guess what this all boils down to is do your research and know what pressure you need to ise before you begin. A good place to start would be your county extension office.


    3 years ago

    Always wanted to try this, 2 questions: Do you add any fluid to the jar? Do you torque the lids before you place them in the pressure pot? Thanks.

    2 replies

    Reply 3 years ago

    We do not add liquid, the process will give you chicken broth in the end. We have never done it, but I suppose you could add some type of seasoning if you wanted to (depends if you know already what the chicken will be used for).

    Simply hand tighten the lids, no need for excessive torqueing. =D

    Thanks, and hope this is a success for you! Let us know how it went!


    Reply 3 years ago

    Copy mustela, but please don't hold your breath on that one! ;-)
    Thanks for the awesome instructable!


    3 years ago

    What do you mean by the weight on top starts spinning? It's just sitting on top of the cooker isn't it?

    2 replies

    Reply 3 years ago

    The weight is sitting on top of the steam exit port, not just anywhere on the lid.

    Before the water starts to boil, there is "no" pressure on the inside of the pressure cooker. Once it starts to boil, pressure starts to build and that steam starts to try to escape, the only outlet is that spout. Once you put that weight on the outlet, it prevents steam from escaping once again, allowing pressure to build. It is a "5 pound" weight because it is used to regulate the pressure inside to 5 pounds. It will not spin when the pressure is less than 5 pounds because the weight is completely blocking the port. But once the pressure gets close to and then reaches the 5 pounds, the exiting steam will push the weight up so that is effectively floating and try to fall to the side and the way it is designed will start to spin instead of fall off. The steam will therefore exit enough to keep the pressure at 5 pounds.

    Wow, sorry for the detailed explanation! I'm an engineer so forgive me for giving too much detail! =D


    Reply 3 years ago

    Thanks. Its quite obvious I've never used a pressure cooker! When you said weight I originally thought that this was instead of using some pressure relief valve


    Great way to store large quantities of chicken. I am definitely voting.