Home Canned Rosemary Chicken

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Zaycon Fresh for the WIN!


Home Canned Rosemary Chicken

With a hint of rosemary flavor and moist, ready-to-use chicken, home Canned Rosemary Chicken is a great gourmet addition to any food storage.

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 10 pints
Author Rachel


  • 10 lbs boneless skinless chicken breast cut in strips or large chunks
  • 20 2-inch sprigs fresh rosemarry
  • 1/4 cup salt about 1 teaspoon per pint


  1. Sanitize jars and lids.

  2. 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.

  3. Using a clean wet towel, wipe each rim to ensure a strong seal.

  4. Tighten lid and band to each jar.

  5. 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 cooker has reached the correct pounds for your elevation.

  6. Let cool completely and remove from cooker using cooking tongs.  Check for strong seals before storing.

Recipe Notes

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.


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2 Responses

  1. Krysten says:

    I haven’t ever tried to can before. Do you think this would work with an electric pressure cooker? I want to try this!

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