Canned Whole Chicken
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 5:23pm

Ingredients




1 whole stewing chicken, including bones
1 teaspoon salt

Preparation

1 Remove any giblets which may be in chicken and scrub well. 2 Sterilize jar(s) 3 Add 1 tsp salt to jar. 4 Pack raw, skin-on chicken into the jar (cut up if necessary) 5 Leave 1/2 to 1 inch head space. 6 Sterilize jar lids 7 Clean the lip of the jar carefully to ensure a good seal and place lids and screw-tops on jar; finger tighten. 8 Place in pressure canner filled with enough water (not hot) to come 1/2 to 3/4 of the way up the jars. 9 Process for 90 minutes after pressure has reached 15 lbs.