How to Can Chicken
Chicken pieces preserved by pressure canning.
The Short Answer
Chicken must be pressure canned. Process pints for 75 minutes and quarts for 90 minutes at 10 PSI.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Pressure Canning Chicken
Bone-in or boneless. Remove skin and excess fat.
Headspace: 1.25 inches
Step-by-Step: Canning Chicken
- Remove skin and excess fat.
- Cut into pieces that fit jars.
- Hot pack: cook until 2/3 done. Pack, cover with broth.
- Raw pack: pack tightly. Do not add liquid.
- Leave 1-1/4 inch headspace. Remove air bubbles, wipe rims, apply lids.
Canned chicken is a pantry powerhouse. The long processing makes it incredibly tender. Having a shelf of canned chicken means dinner is never more than 15 minutes away.
Safety Notes
Important: Low-acid; must be pressure canned.
The Bottom Line
Chicken must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Either works. Bone-in has richer flavor, boneless is more practical. Same processing times.