recipe for canning chicken
The Best recipe for canning chicken
Oh, there’s nothing quite like a good canned chicken recipe—simple, versatile, and packed with flavor that makes every meal feel like a little extra effort was worth it. I first learned to can chicken years ago when my kids were still growing, and back then, it was all about stretching ingredients to feed a big family without breaking the bank. Now, it’s become one of my go-to recipes for anything from quick lunches to fancy dinners when we’re hosting. The way the tender meat holds up in jars, the way it absorbs whatever sauce or seasoning you’re using—it’s just perfect. My kids adore it because it’s easy to eat, and honestly, it’s not like they’re missing out on anything fancy; it’s just good, wholesome food that’s always ready when we need it.
There’s something about canned chicken that makes it feel special, even when it’s just sitting in the pantry. Whether you’re making a hearty chicken salad, a creamy pasta dish, or even a simple stir-fry, the texture is always just right—mild but satisfying, not too dry, not too mushy. My family loves it for everyday meals because it’s a no-fuss way to add protein without much effort. And let’s be honest, when you’re short on time, canned chicken is a lifesaver. Plus, it’s got all the health benefits too—lean protein, vitamins, and minerals that keep us all fueled up without all the extra calories. It’s that kind of recipe that makes you feel like you’re doing something good for your family, even if you’re not overcomplicating things. Plus, when you can it yourself, you know exactly what’s going into it—no mystery sauces or hidden fillers. It’s just good, clean food that’s always ready to serve.
Canning Chicken in Tomato Sauce
A simple and delicious method for canning chicken in a rich tomato sauce, perfect for preserving fresh chicken for later use in soups, stews, or salads. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 lbs boneless, skinless chicken breasts or thighs
- 1 cup whole milk
- 1 tbsp white vinegar
- 6 cups low-sodium chicken broth
- 6 cups crushed tomatoes
- 4 cloves garlic, minced
- 3 medium onions, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 bay leaves
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp tomato paste
- Newly laundered canning jars (8 oz)
- Newly laundered canning lids and rings
- Canning funnel
- Large pot with a lid
👨🍳Directions
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1 Prepare the chicken: Rinse chicken thoroughly under cold water and pat dry. Cut into bite-sized pieces.
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2 Prepare the jars and lids: Wash jars, lids, and rings in hot, soapy water. Rinse and dry them thoroughly. Place lids in a pot of simmering water.
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3 Blanch the chicken: In a large pot, bring 4 cups of water to a boil. Add chicken pieces and cook for 9 minutes. Drain and rinse with cold water to stop cooking.
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4 Prepare the sauce: In a large pot, combine chicken broth, crushed tomatoes, garlic, onions, carrots, celery, bay leaves, oregano, thyme, salt, pepper, and tomato paste. Bring to a boil.
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5 Cook the sauce: Reduce heat and simmer for 15 minutes. Stir occasionally. Remove from heat and let cool slightly.
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6 Prepare the milk mixture: In a bowl, mix milk and vinegar. Let sit for 5 minutes to curdle slightly.
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7 Fill jars: Using a canning funnel, pour the curdled milk mixture into each jar, leaving ½ inch headspace. Pour the hot sauce over the milk mixture, leaving ½ inch headspace.
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8 Process the jars: If using water bath canning, place jars in a pot of boiling water. Process for 10 minutes (adjust for altitude). If using pressure canning, process for 15 minutes at 10 lbs of pressure.
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9 Cool and store: Remove jars from the water bath and let cool. Once cooled, seal the jars by placing rings on top and twisting until snug. Store in a cool, dark place.
🔧Equipment
- Large stockpot
- Canning pot (with pressure gauge if using pressure canning)
- Canning jar lifter
- Bunny (for lifting jars)
- Canning tongs
- Canning knife
- Measuring cups and spoons
- Ladle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Canning Chicken in Tomato Sauce Works
This canned chicken recipe is my go-to for any family gathering because it’s simple enough to prep ahead without stressing over last-minute cooking, yet it tastes just as good as anything fresh. It’s perfect for potlucks, slow cooker meals, or even just a quick meal when you’re short on time—no fancy skills required, just solid flavor and reliable results. Plus, it keeps well for weeks, so you’re always ready for unexpected guests or a busy weeknight.
❓ Frequently Asked Questions About Canning Chicken in Tomato Sauce
How long should I process chicken in a water bath canner for safe canning?
To can chicken safely, process it in a water bath canner for 45 minutes when using a lidded, heavy-bottomed pot with a rack and water level at least 1 inch above the chicken. This ensures proper heat penetration for a low-acid food (chicken is considered low-acid due to its neutral pH). Always check your recipe or the USDA guidelines for exact times, as altitude and jar size may affect processing.
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What type of jars and lids should I use for canning chicken?
Use new, food-grade glass jars (such as Ball or Kerr) with wide mouths (at least 2 inches) for easy filling. The jars must be clean and dry before adding chicken. Use new, unused canning lids (with rubber seals) and new screw bands (not reused). Avoid lids with damaged seals—discard them. Always follow the manufacturer’s instructions for sterilization (boiling jars for 10 minutes or using a water bath for 10 minutes).
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Can I add herbs, spices, or broth to the chicken before canning?
Yes, you can season chicken with herbs, spices, or broth before canning, but avoid adding citrus juices, vinegar, or tomatoes (which make the food high-acid and require different processing). For example, you can add: – Garlic, onions, bay leaves – Fresh herbs like thyme, rosemary, or parsley – A splash of low-sodium chicken broth (not high-acid ingredients) Just ensure the total acidity remains low (below 4.6 pH) for safety. Always check the recipe for specific guidelines.
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What should I do if my chicken jar doesn’t seal properly after processing?
If a jar doesn’t seal (the lid doesn’t stay down and the rubber seal is flat), it’s unsafe to eat. Here’s what to do: 1. Cool the jar in cold water for 10–15 minutes. 2. Check the seal—if it’s still flat, discard the jar. 3. Reuse the jar only if it seals properly (lift the lid gently; if it stays down, it’s safe for future use). 4. Label and refrigerate any unsealed jars for immediate consumption (they’ll spoil quickly). Never force a non-sealing jar into storage—foodborne illness risk is too high.
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How long can I store canned chicken in the pantry or fridge?
– Pantry storage: Canned chicken lasts 1–2 years in a cool, dark place (below 75°F/24°C) if properly sealed and processed. Check the seal every 6 months. – Refrigerator storage: If a jar doesn’t seal, store it in the fridge for up to 3–4 days (discard after that). – Freezer storage: For long-term freezing, transfer canned chicken to airtight containers (or vacuum-seal) and freeze for up to 2 years (quality may degrade after that). Always check for spoilage signs (mold, off odors, bulging lids) before use.
