Chicken - Freezing and Canning

Since there is currently a Chicken Order through Zaycon Foods in our area, I thought it might be helpful to discuss how you can store chicken.

Freezing

Select only high quality, fresh poultry to freeze. Package poultry in freezer paper, wrap using butcher wrap, or place in freezer bags. Store bought poultry needs to be over-wrapped before freezing because its clear wrap is not moisture-vapor resistant. When packaging pieces, arrange them to form a compact, square, flat package so they will stack better in the freezer. After packaging, seal and freeze immediately. Personally, I usually freeze my chicken using a vacuum sealer.  It does a great job keeping meat from getting freezer burn.

You can also cook your chicken and then freeze it.  I like to do this and either cube or shred the chicken to use in enchiladas, quesadillas, casseroles, soups, etc.  Package and freeze using one of the methods discussed in the previous paragraph.

Canning

The following information was taken from the National Center for Home Food Preservation.

Please read their section on Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you also read Principles of Home Canning.

Procedure: Remove excess fat. Cut the chicken into suitable sizes for canning. Can with or without bones.  One pint jar holds approximately 1 lb of chicken.

Hot pack – Boil, steam or bake meat until about two-thirds done. Add 1 teaspoon salt per quart to the jar, if desired. Fill jars with pieces and hot broth, leaving 1-1/4 inch headspace.

Raw pack – Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.