Home Canned Rosemary Chicken is a great gourmet addition to any food storage. Save time and money with this delicious chicken recipe. No thawing required.I love canning! Even more than canning, I love to reap the reward of home canned food. When I say “reward” I mean having delicious, nutrient-rich, clean food to enjoy when I’m in a pinch (or in the expensive offseason) and can’t go with fresh. There’s an added freshness and appreciation that comes from home-canned food, whether it’s rosemary chicken like this, garden fresh canned green beans, or other fresh fruits and vegetables. It really does make life easier when I can grab a jar of precooked chicken and add it to a pot of homemade chicken noodle soup or shred it for sandwiches.Save time with this canned chicken because there’s no need to run to the store or thaw frozen chicken when I have a jar of this rosemary chicken around.
A few awesome things about home canning:
- The foods you put up usually have fewer preservatives than store bought
- You know exactly what in it (no weird ingredients here especially the ones I can’t pronounce!)
- You typically use glass jars that are washed and reused for next time (Yay! Saving earth one reusable jar at a time.)
Where to Start…I used pint size jars for my chicken. A pint-size jar holds about a pound of chicken. Before filling the jars, make sure to sterilize them via a dishwasher or hot, hot water.To fill the jars, I cut a 2 to 3-inch long piece of rosemary and stuck it in the bottom of each jar. Then I cut the chicken into about 2-inch thick pieces. You can go as big as you want. I chose this size so I could remove the chicken while still keeping it whole. I filled them to about 1 1/2-inches from the top then added the salt and another small sprig of rosemary.There’s no need to add any liquid to the jars. Actually, DON’T add any liquid. As the chicken cooks the natural juices will release, and the chicken will make its own broth. How cool is that?! Run your finger around the rim of the jar to ensure there are no chips or cracks. Make sure to wipe each rim with a wet washcloth to ensure a strong, clean seal.Next, add a sealing lid and ring to each jar. Now, the jars are ready for the pressure canner. Eek! I always get a little nervous and excited when I use my pressure canner. It’s still a little new to me, but I love knowing that I am building my food storage.Now it’s time to pressure can these babies. I won’t lie… up until a couple years ago, pressure canning freaked me out. The thought of a metal pot full of hot water and jars under pressure… yikes, BUT I’m here to say, my pressure canner has become one of my favorite summer/fall kitchen tools. It’s saved me so much money because I can preserve my home-grown fruits and veggies or meats I get for a low price. With that said, make sure you read the instructions to your pressure canner before using. It’s always better to be safe. 🙂The amount of pressure needed to cook the chicken will vary depending on where you’re located. I live in Utah at about 5500 feet above sea level so I needed to keep my pressure canner at or above 13 lbs. Also, the process time varies depending on the size of jar you’re using (typically pint or quart). I made my rosemary chicken in pint size jars so the process time was 75 minutes. If I had canned the chicken in quart size jars, I would need to process for 90 minutes. Remember the processing time doesn’t start until the pressure cooker reads the right poundage (for me, that was 13 lbs). Once they were done processing, I let the pressure canner cool completely. Make sure you allow yours to cool properly. The last thing you want is a pressure canning disaster that leaves you or someone else injured or burned.You’ve got this! You’re going to be a pressure-canning pro before you know it! 😉Once cooled, I opened the pressure canner. I used canning tongs to lift and remove the hot jars, then set them on a cooling rack. You could also use a towel. As they cooled, I could hear the lids make clicking pops as they sealed. It’s the best sound ever when it comes to canning. I like to call it the sweet sound of success. To confirm the lids were sealed, I examined each lid after 12 hours. When the lids seal, they become concave. All of my jars sealed within the first couple hours of cooling. If you have a jar or two that don’t seal, store them in the fridge and enjoy within a week or so.As hard as that may have seemed, it’s NOT! It is so worth the time now for the convenience later. Trust me! As for the added rosemary in this chicken… it’s the BOMB! It makes this chicken taste “gourmet,” if you could call canned chicken such a thing.I found in my research, some say home canned chicken will store for 3+ years as long as the lids have sealed correctly. After that, it may begin to lose flavor and nutritional value.
You might also like these canning recipes:
What else have you canned?
- 10 lbs boneless skinless chicken breast, cut in strips or large chunks
- 20 2-inch sprigs fresh rosemary
- 1/4 cup salt, about 1 teaspoon per pint
- Sanitize jars and lids.
- Add 1 sprig rosemary to bottom of each jar. Fill with chicken. Leave about 1 1/2-inches head room at the top of each jar. Add another sprig of rosemary on top of chicken. Add about 1 teaspoon salt to each jar.
- Using a clean wet towel, wipe each rim to ensure a strong seal.
- Tighten lid and band to each jar.
- Process pints size jars for 75 minutes (if doing quarts process for 90 minutes) at the poundage for your elevation. Processing time does not start until pressure canner has reached the correct pounds for your elevation.
- Let cool completely and remove from canner using cooking tongs. Check for strong seals before storing.
Make sure to process pressure for your location. i.e. I'm in Utah at about 5500 ft elevation--I process at 13 lbs. It is different depending on your elevation.
Make sure you read the instructions to your pressure cooker before using.