Canning BBQ Chicken

Canning BBQ chicken is a great way to preserve your delicious barbecue for later use. Here’s a step-by-step guide to help you with the process:

Ingredients

• Chicken (breasts, thighs, or a mix)
• BBQ sauce (homemade or store-bought)
• Salt (optional)
• Water or chicken broth

Equipment

• Pressure canner
• Pint or quart canning jars
• Lids and bands
• Jar lifter
• Canning funnel
• Bubble remover tool (or a non-metallic spatula)
• Clean towels
• Pot for boiling water

Instructions

1. Prepare the Chicken:
   • Trim any excess fat from the chicken.
   • Cut the chicken into pieces that will fit well in your jars.
2. Prepare the Jars and Lids:
   • Sterilize your jars by washing them in hot, soapy water or running them through the dishwasher.
   • Keep the jars warm until ready to use to prevent breakage when filling with hot food.
   • Prepare the lids according to the manufacturer’s instructions (usually by simmering in hot water, not boiling).
3. Pre-cook the Chicken (Optional):
   • You can raw pack the chicken, but pre-cooking helps remove some of the fat and makes the process easier.
   • You can bake, grill, or boil the chicken until it’s partially cooked.
4. Fill the Jars:
   • Place the chicken pieces into the jars, leaving about 1 inch of headspace.
   • Add 1 teaspoon of salt per quart (optional).
   • Pour hot BBQ sauce over the chicken, ensuring there’s still 1 inch of headspace.
   • Remove any air bubbles with the bubble remover tool.
   • Wipe the rims of the jars with a clean, damp cloth.
   • Place the lids on the jars and secure them with the bands until finger-tight.
5. Process the Jars:
   • Place the jars in the pressure canner according to the manufacturer’s instructions.
   • Add water to the canner as directed.
   • Secure the lid on the canner and turn up the heat to high.
   • Allow the steam to vent for 10 minutes.
   • Put the weight on the vent and bring the canner to the correct pressure (usually 10-11 pounds for most altitudes).
   • Process pint jars for 75 minutes and quart jars for 90 minutes.
6. Cool the Jars:
   • Once the processing time is complete, turn off the heat and let the canner cool naturally until the pressure drops to zero.
   • Wait an additional 10 minutes before removing the canner lid.
   • Carefully remove the jars with the jar lifter and place them on a towel or cooling rack.
   • Allow the jars to cool for 12-24 hours undisturbed.
7. Check the Seals:
   • After the jars have cooled, check the seals by pressing the center of each lid. If the lid doesn’t flex up and down, it’s sealed properly.
   • Any jars that haven’t sealed can be refrigerated and used within a few days.
8. Label and Store:
   • Label your jars with the contents and date.
   • Store them in a cool, dark place.

Enjoy your canned BBQ chicken throughout the year!