Canning Questions

[Fluster Cluck Acres]

I'm planning to pressure can some chickens for the first time. I'm a novice canner. I've water bath canned a few times, but this will be my first time using a pressure canner. I've also only been processing my birds for a little over a year now, so I still feel like a novice in that department, too. I've run into a few questions and the internet seems to be hiding the answers from me, so I hoped someone here could help

1- How many chickens should I can at one time? How much meat [or how many pints or quarts of meat] do you typically get from heritage breeds? I have mostly cockerels and a couple older hens.

2- Is it best to can freshly butchered birds? Do I still need to let them rest after processing and before canning? Is it safe to can a chicken that's been in the fridge for 6 days since processing? Am I able to can thawed out previously frozen chickens? In other words, help me determine if I shold be planning to can the birds that I processed last weekend and are in fridge, or the birds in the freezer, or the ones running around outside?

I had a 3rd question... but I forgot it I appreciate any comments.

 

[DemeterAD9]

Not sure about the first set but I would process enough to fill the canner.

As far as meat quality goes it is all the same IMO. You can can fresh, frozen/thawed, and aged meat with no problems. It will all end up the same once canned. I’ve never canned chicken but as far as fish and venison goes it is pretty hard to screw it up and it all tastes/looks the same no matter how fresh/old it is. Obviously you don’t want to can spoiled meat, but if you are worried about contaminants using older meat the canning process will sterilize everything when done properly.

 

[MysteryChicken]

Pressure canning is what we do occasionally for soup.

Between 6-14 chickens is enough for about 5-8 quarts(Rough estimation), it's variable cuz it's depends on the size/meatiness of the birds you butcher.
We usually end up with full jars.

Previously frozen chickens can be pressure canned, we've done it.

It doesn't matter if the bird is freshly butchered without resting, or if it's been rested/aged before canning as the process tenderizes the meat as it cooks in the jar.

 

[Fluster Cluck Acres]

Between 6-14 chickens is enough for about 5-8 quarts(Rough estimation), it's variable cuz it's depends on the size/meatiness of the birds you butcher.
We usually end up with full jars.

Do you can it with or without the bones? I wanted to do boneless, but that seems like a lot of work to pick that many raw birds.

 

[MysteryChicken]

Do you can it with or without the bones? I wanted to do boneless, but that seems like a lot of work to pick that many raw birds.

I cut the meat off the bones.

 

[HenriettaPizzaNolan]

Thanks for asking this, because I was just thinking about canning some of our processed chickens that are currently in the freezer.

In addition to your questions, I was wondering if anyone could tell me if it's better/easier to do bone-in, or to remove the bones before canning. It might be nice to have boneless chicken ready to go in cans, but it seems like it would be a pain to do before canning.

Also, does anyone know how many jars (pints or quarts) a 5-6 pound chicken would fill? Most of our chickens are around that size.

 

[HenriettaPizzaNolan]

I cut the meat off the bones.

While it's still raw? Is that difficult?

 

[MysteryChicken]

While it's still raw? Is that difficult?

Yep, while it's raw. It's not difficult as long as your knife is nice, & Sharp while deboning an older bird.

 

[HenriettaPizzaNolan]

Yep, while it's raw. It's not difficult as long as your knife is nice, & Sharp while deboning an older bird.

Thanks so much! I'll give it a shot.

 

[Fluster Cluck Acres]

Yep, while it's raw. It's not difficult as long as your knife is nice, & Sharp while deboning an older bird.

I will give this a try. Thanks!