Canning chicken at home offers a fantastic way to preserve this versatile protein, ensuring a readily available and cost-effective food source. But a common question arises: can you can chicken with the bones in? The answer is yes, you absolutely can, and in fact, it can be a beneficial practice. This article delves into the nuances of canning chicken with bones, exploring the safety protocols, preparation methods, and the delicious results you can achieve.
Why Can Chicken with Bones? The Benefits Unveiled
Canning chicken with bones isn’t just about convenience; it unlocks a range of advantages that enhance both the nutritional value and flavor profile of your preserved poultry.
Enhanced Nutritional Value: A Bone-Deep Boost
The bones, when pressure canned correctly, release valuable nutrients into the broth. Calcium, phosphorus, and other essential minerals leach from the bones, enriching the liquid and making the canned chicken a more nutritionally complete food. This is particularly beneficial for individuals seeking to increase their mineral intake or those following specific dietary needs. Think of it as creating a natural bone broth concentrate right in the jar.
Superior Flavor: The Secret Ingredient
The bones contribute significantly to the overall flavor of the canned chicken. They impart a rich, savory depth that is simply unattainable when canning boneless chicken. This flavor enhancement makes the canned chicken more appealing for use in soups, stews, casseroles, and other dishes, requiring less added seasoning or flavor enhancers.
Cost-Effectiveness: Stretching Your Budget
Using the whole chicken, including the bones, minimizes waste and maximizes your yield. Instead of discarding the carcass after roasting or deboning, you can utilize it to create a valuable, shelf-stable food source. This is especially advantageous for those looking to reduce food costs and embrace a more sustainable approach to food preservation.
Safety First: Essential Precautions for Canning Chicken with Bones
While canning chicken with bones offers numerous advantages, safety is paramount. Improper canning practices can lead to botulism, a severe and potentially fatal form of food poisoning. Adhering to established guidelines and using the correct equipment is crucial.
The Power of Pressure Canning: The Only Safe Method
Chicken, being a low-acid food, must be pressure canned to eliminate the risk of botulism. Water bath canning is not suitable for canning chicken or other meats. A pressure canner reaches temperatures high enough to kill Clostridium botulinum spores, the bacteria responsible for botulism.
Following USDA Guidelines: The Bible of Canning
The United States Department of Agriculture (USDA) provides comprehensive guidelines for home canning. Always consult and strictly adhere to these guidelines for safe and effective pressure canning of chicken. These guidelines cover jar size, headspace, processing times, and pressure requirements, ensuring the destruction of harmful bacteria.
Proper Jar Preparation: A Foundation for Success
Before canning, ensure your jars are clean and free from cracks or chips. Sterilize the jars by boiling them in water for 10 minutes at altitudes below 1,000 feet, adding one minute for each 1,000 feet of additional altitude. Keep the jars hot until you’re ready to fill them. Use new lids each time, as the sealing compound deteriorates with use.
Headspace Matters: Leaving Room for Expansion
Headspace refers to the empty space between the top of the food and the lid of the jar. Maintain a 1-inch headspace when canning chicken. This allows for expansion during processing and ensures a proper vacuum seal.
Processing Time and Pressure: Critical for Safety
The processing time and pressure required for canning chicken vary depending on the jar size and your altitude. Refer to USDA guidelines for specific recommendations. Under-processing can lead to botulism, while over-processing can degrade the quality of the food.
Preparing Chicken for Canning: A Step-by-Step Guide
The preparation process is key to ensuring a safe and delicious final product. From selecting your chicken to packing the jars, each step plays a crucial role.
Choosing Your Chicken: Freshness and Quality
Start with fresh, high-quality chicken. You can use a whole chicken, chicken pieces, or a combination. Ensure the chicken is properly refrigerated and shows no signs of spoilage.
Pre-Cooking Options: Raw Pack vs. Hot Pack
There are two primary methods for packing chicken into jars: raw pack and hot pack.
- Raw Pack: In the raw pack method, raw chicken pieces are packed directly into the jars. This method is faster but may result in more liquid loss during processing.
- Hot Pack: In the hot pack method, the chicken is partially cooked before packing into the jars. This helps to shrink the chicken, reduces liquid loss, and improves the flavor.
Deboning (Optional): Tailoring to Your Preference
While this article focuses on canning chicken with bones, you can partially debone the chicken if desired. Removing some of the larger bones can make the canned chicken easier to use later. However, leaving some bones in will still contribute to the nutritional value and flavor.
Packing the Jars: A Balance of Meat and Broth
Pack the chicken pieces into the jars, leaving the appropriate headspace. Add hot broth (either homemade or store-bought) to cover the chicken, maintaining the 1-inch headspace. You can add a small amount of salt for flavor, but it is not necessary for preservation.
The Canning Process: From Jars to Shelf-Stable Goodness
Once the jars are packed, it’s time to begin the pressure canning process.
Loading the Canner: Careful Placement is Key
Place the filled jars into the pressure canner, ensuring they do not touch each other. Add water to the canner according to the manufacturer’s instructions.
Venting the Canner: A Crucial Step for Safety
Before pressurizing the canner, vent it for 10 minutes to remove any air pockets. This is a crucial step to ensure the canner reaches the correct temperature and pressure.
Processing Time and Pressure: Following Guidelines Closely
Bring the canner up to the required pressure and process for the recommended time, based on USDA guidelines and your altitude. Monitor the pressure gauge closely and adjust the heat as needed to maintain a consistent pressure.
Cooling and Sealing: Listening for the Pop
Once the processing time is complete, turn off the heat and allow the canner to cool naturally. Do not attempt to speed up the cooling process. Once the pressure has returned to zero, carefully remove the lid and let the jars sit for 10 minutes before removing them from the canner. As the jars cool, you should hear a “pop” sound, indicating that a vacuum seal has formed.
Checking the Seals: Ensuring Proper Preservation
After the jars have cooled completely, check the seals by pressing down on the center of the lid. If the lid is concave and does not flex, the jar is properly sealed. If the lid flexes, the jar is not sealed and should be reprocessed or refrigerated and used immediately.
Storing Your Canned Chicken: Maximizing Shelf Life
Proper storage is essential for maintaining the quality and safety of your canned chicken.
Cool, Dark, and Dry: The Ideal Environment
Store your canned chicken in a cool, dark, and dry place. Avoid storing jars in direct sunlight or near sources of heat, as this can degrade the quality of the food and shorten its shelf life.
Shelf Life: Years of Deliciousness
When stored properly, canned chicken can last for several years. However, it is best to use it within one year for optimal flavor and quality.
Rotation: First In, First Out
Practice the “first in, first out” method, using the oldest jars first. This ensures that you are always using the freshest canned chicken.
Utilizing Your Canned Chicken: Culinary Creations Await
Canned chicken is incredibly versatile and can be used in a wide variety of dishes.
Soups and Stews: A Flavorful Addition
Add canned chicken to soups and stews for a boost of protein and flavor. The bones will have imparted a rich, savory broth that enhances the overall taste.
Casseroles: A Convenient Ingredient
Canned chicken is a convenient ingredient for casseroles. Simply shred the chicken and add it to your favorite casserole recipe.
Salads and Sandwiches: A Quick and Easy Meal
Use canned chicken to make chicken salad for sandwiches or salads. The tender, flavorful chicken is a perfect addition to these quick and easy meals.
Chicken Pot Pie: A Comfort Food Classic
Canned chicken is an excellent choice for making chicken pot pie. The tender chicken and flavorful broth create a delicious and comforting meal.
In conclusion, canning chicken with bones is a safe, effective, and beneficial way to preserve this valuable protein. By following USDA guidelines and practicing proper canning techniques, you can enjoy the enhanced nutritional value, superior flavor, and cost-effectiveness of home-canned chicken. So, embrace the tradition, learn the process, and savor the delicious results.
FAQ 1: Why would I want to can chicken with bones?
Canning chicken with bones offers several advantages. The bones add significantly to the flavor and nutrient density of the broth produced during the canning process. This bone broth is rich in collagen, minerals, and other beneficial compounds that are extracted from the bones under the high heat and pressure of the canner. Furthermore, canning chicken with bones can be a cost-effective way to preserve a whole chicken or leftover carcass, minimizing waste and maximizing the use of all edible parts.
By canning chicken with bones, you also save time and effort later. The canned chicken and broth are ready to use in soups, stews, sauces, or as a convenient base for other dishes. The bones soften considerably during canning, making it easy to remove them before serving, leaving you with tender chicken and flavorful broth packed with nutritional value. This method provides a versatile and healthy pantry staple.
FAQ 2: Is it safe to can chicken with bones at home?
Yes, it is safe to can chicken with bones at home, but only if you follow specific guidelines and use a pressure canner. The high heat achievable in a pressure canner is essential to kill harmful bacteria, particularly Clostridium botulinum, which causes botulism. This bacterium thrives in low-oxygen environments like sealed jars, making pressure canning the only safe method for preserving low-acid foods like meat and poultry.
Strict adherence to established recipes and processing times from reliable sources, such as the USDA Complete Guide to Home Canning or your local extension office, is critical. Using a boiling water bath canner for chicken, regardless of bone presence, is not safe and can lead to foodborne illness. Always inspect jars for proper seals after cooling and before consuming to ensure the product’s safety and quality.
FAQ 3: What type of pressure canner is recommended for canning chicken with bones?
Both dial-gauge and weighted-gauge pressure canners can be used for canning chicken with bones, but each has its advantages. Dial-gauge canners require periodic testing to ensure accurate pressure readings. You’ll need to check the gauge annually against a known standard to ensure it’s reading correctly. Weighted-gauge canners are simpler and do not require testing, but they offer less flexibility in pressure settings.
Consider your personal preference and experience when choosing a pressure canner. Regardless of the type, ensure that the canner is in good working condition and that you understand how to operate it properly. Familiarize yourself with the manufacturer’s instructions and recommended processing times for your altitude to ensure safe and effective canning.
FAQ 4: What is the proper jar preparation for canning chicken with bones?
Proper jar preparation is crucial for achieving a secure seal and preventing spoilage. Before you begin, thoroughly wash your canning jars, lids, and rings in hot, soapy water. Jars must be free from cracks or chips to ensure a proper seal. Lids should be new, as the sealing compound deteriorates over time.
While sterilizing jars is not always necessary, it is recommended when processing time is less than 10 minutes. To sterilize, submerge clean jars in boiling water for 10 minutes. Keep the jars hot until ready to fill. Lids should be simmered (not boiled) in hot water to soften the sealing compound. Handling clean jars and lids carefully with clean utensils or hands helps to prevent contamination.
FAQ 5: How should I pack the chicken and bones into the jars?
Pack the chicken and bones into the jars leaving the recommended headspace, typically 1 inch. This headspace is crucial for proper vacuum sealing during the canning process. You can pack the chicken raw (raw pack) or precook it slightly (hot pack) before placing it in the jars. The hot pack method generally results in better color and flavor retention.
Whether using raw or hot pack, arrange the chicken pieces and bones evenly in the jars, ensuring they are submerged in liquid (broth or water) to help with heat penetration and prevent spoilage. Use a non-metallic utensil, such as a wooden spoon or plastic spatula, to remove any air bubbles trapped inside the jar along the sides. Wipe the jar rims clean with a damp cloth before placing the lids and rings on.
FAQ 6: What is the correct processing time and pressure for canning chicken with bones?
The correct processing time and pressure depend on the size of the jars (pints or quarts) and your altitude. Refer to the USDA Complete Guide to Home Canning or your local extension office for specific recommendations. Generally, pint jars require a shorter processing time than quart jars. Altitude adjustments are necessary because water boils at a lower temperature at higher elevations.
For example, pint jars might require 75 minutes at 10 PSI for elevations at or below 1,000 feet using a weighted-gauge canner, while quart jars might require 90 minutes at the same pressure. Always follow the specific instructions for your canner type and altitude. Failure to process for the correct time and pressure can result in unsafe food.
FAQ 7: How do I know if my canned chicken with bones is safe to eat?
After processing and cooling, check the jar seals. The lids should be concave (curved slightly downward) and not flex when pressed in the center. If a lid does not seal properly, refrigerate the jar and use the contents within a few days, or reprocess the contents using a new lid within 24 hours.
Before opening a jar, inspect it for any signs of spoilage, such as bulging lids, leaks, or an unusual odor. If the contents appear discolored or have an off-putting smell, discard the entire jar without tasting. Botulism is a serious and potentially fatal illness, so it is always better to err on the side of caution.