Make Fresh Recipes

picture of prepared recipe
Be the first to Share your photo!
Add + Photo

Chicken - Boned (use for all poultry)

Follow these tested directions for preserving your poultry through pressure canning.

Level of Ease:


Preserving Method:

Pressure Preserving

You Will Need:

  • Chicken
  • Water
  • Salt, optional
  • Glass preserving jars with lids and bands


  1. PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. STEAM or boil chicken until about 2/3 done. Remove skim and bones.
  3. PACK hot chicken into hot jars leaving 1 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.
  4. LADLE hot cooking liquid, water or chicken broth over chicken leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  5. PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude.

Share Your Photos

Do you have a photo of Chicken - Boned (use for all poultry) you made?
Share with others!

  • Add + Photo

Upload A Photo

Share your creation with others, because the best part of making is sharing.


Here is an example of a thumbnail that will be displayed on our page if your photo is chosen.

Allowed extensions: jpg jpeg