Last year I canned some boneless skinless chicken breasts and thighs. I followed all the directions found here. I used the pressure canner and it wasn’t scary – just a bit time consuming. When I took the chicken out and sat back to admire the jars — I couldn’t. They were ugly. It was canned chicken and it was kinda gross looking.
Into the cool dark pantry until I had recipe that called for cooked cubed chicken. I pulled out the jar and used it. It was the most delicious, tender chicken. I realized this ugly canned chicken meant I was minutes away from an easy casserole, pasta, bbq chicken sandwiches or soup. So good and easy and much cheaper than canned chicken from the store.
It is pressure canned, so I believe it to be completely safe, but I do always heat it up rather than eating it cold. I wouldn’t use this chicken for chicken salad — but only because I want to be extra safe.
I can’t post a picture — really — it is too ugly.
Over the weekend, we had Parmesan Garlic Wings and we didn’t eat them all. I add them into the pan last night, plus some wings I had from the freezer, added celery, carrots and onions, spices and black peppercorns and let it simmer overnight. Today I pressure canned 12 pints of homemade chicken broth. No MSG, no preservatives, just concentrated homemade goodness.
What are you canning for your winter pantry?