Uploaded June 2013 | Updated September 2026, 1 week ago
You MUST use a pressure canner to can chicken! It is the only safe way to make sure you kill all the bacteria and preserve meat in a safe manner. Water boiling or pressure cooker is NOT enough.
I will show you how to can raw chicken in your pressure canner. The particular pressure canner model that I am using is the Presto Brand.
Always make sure to read your pressure canner instructions before attempting canning and follow directions accordingly. It's not hard, but you did need to follow specific instructions to stay safe.
I live at sea level, so times and pressure I mention will be for sea level. If you live at a higher or lower altitude, you will need to check a canning guide for adjustments.
Raw chicken was processed at 11 pounds pressure - Pints (75 minutes), Quarts (90 minutes)
Equipment Needed
Chicken
Pressure Canner (I have a Presto) amzn.to/3xnAdaZ
Pot for Boiling Water
Small Saucepan for Sterilizing Lids
Quart or Pint Size Mason Jars (Half Pint is too small)
Pint Jars- amzn.to/3IjWltg
Quart Jars- amzn.to/3xfuHam
Below is my rule of thumb for how many jars you will need - (always get extra just in case, it's easier to process more at one time, then running to the store because you ran out)
Pint Size - 1 jar for every lb of chicken
Quart Size - 1 jar for every 2 lb of chicken
Other Tools I would Highly Recommend
Jar Lifter amzn.to/3K5ImIP
Jar Funnel Basic - amzn.to/3K5ImIP
or Silicone amzn.to/3jLFwy5
Magnetic Lid Lifter amzn.to/3xhSiqZ
Bubble Remover/Headspace Tool amzn.to/3xhSiqZ
Here is a basic kit that has the funnel, lifter, and headspace tool amzn.to/3jPpH9z
Large Towel
Paper Towels or Rag
Vinegar
Cutting Board
Cutting Knife for Chicken
Large Bowls (for putting cut up chicken in - optional)
Disposable Gloves (for handling meat - optional)
(I like the loose ones when handling meat because I can easily take it off when I need to touch or grab something else in the kitchen and not cross contaminate anything) amzn.to/3JYcTIF
If you prefer skin tight ones, then use these amzn.to/40TRrL0
Large Measuring Cup (for transfering boiling water - optional)
As an Amazon Associate I earn from qualifying purchases when you click on a product link. There is no extra cost to you when purchasing the item on Amazon using the link.
You MUST use a pressure canner to can chicken! It is the only safe way to make sure you kill all the bacteria and preserve meat in a safe manner. Water boiling or pressure cooker is NOT enough.
I will show you how to can raw chicken in your pressure canner. The particular pressure canner model that I am using is the Presto Brand.
Always make sure to read your pressure canner instructions before attempting canning and follow directions accordingly. It's not hard, but you did need to follow specific instructions to stay safe.
I live at sea level, so times and pressure I mention will be for sea level. If you live at a higher or lower altitude, you will need to check a canning guide for adjustments.
Raw chicken was processed at 11 pounds pressure - Pints (75 minutes), Quarts (90 minutes)
Equipment Needed
Chicken
Pressure Canner (I have a Presto) amzn.to/3xnAdaZ
Pot for Boiling Water
Small Saucepan for Sterilizing Lids
Quart or Pint Size Mason Jars (Half Pint is too small)
Pint Jars- amzn.to/3IjWltg
Quart Jars- amzn.to/3xfuHam
Below is my rule of thumb for how many jars you will need - (always get extra just in case, it's easier to process more at one time, then running to the store because you ran out)
Pint Size - 1 jar for every lb of chicken
Quart Size - 1 jar for every 2 lb of chicken
Other Tools I would Highly Recommend
Jar Lifter amzn.to/3K5ImIP
Jar Funnel Basic - amzn.to/3K5ImIP
or Silicone amzn.to/3jLFwy5
Magnetic Lid Lifter amzn.to/3xhSiqZ
Bubble Remover/Headspace Tool amzn.to/3xhSiqZ
Here is a basic kit that has the funnel, lifter, and headspace tool amzn.to/3jPpH9z
Large Towel
Paper Towels or Rag
Vinegar
Cutting Board
Cutting Knife for Chicken
Large Bowls (for putting cut up chicken in - optional)
Disposable Gloves (for handling meat - optional)
(I like the loose ones when handling meat because I can easily take it off when I need to touch or grab something else in the kitchen and not cross contaminate anything) amzn.to/3JYcTIF
If you prefer skin tight ones, then use these amzn.to/40TRrL0
Large Measuring Cup (for transfering boiling water - optional)
As an Amazon Associate I earn from qualifying purchases when you click on a product link. There is no extra cost to you when purchasing the item on Amazon using the link.
