Canned meat has got to be one of the top three most practical kitchen staples to have in your pantry.

Thankfully, canning chicken is an incredibly easy venture and a delicious way to free up space in your freezer and move that meat to your shelf.

Here I go into tools you need, ingredients, and instructions to pressure can chicken thighs.

Pressure Canning Chicken Thighs Recipe

Tools You Need

Ingredients

6-6.5 pounds of boneless, chicken thigh filets (skin on is preferred but skinless is fine)
1/2 teaspoon salt, per jar
Boiling water, one kettle pot’s worth should fill all the jars

Instructions

6 pounds of boneless chicken thighs should fill about 7 pint jars.

One pint jar can hold about 10-12 ounces of cut meat.

Set up your pressure canner with water, and place on high heat. Pressure canner should heat up while you cut and fill jars.
Fill your kettle or tea pot with water and start to boil; this also should be heating up while you cut and fill jars.
Cut your boneless chicken thighs into bite sized pieces.
Placing your jar on the kitchen scale, fill your jars loosely until about 10-11 ounces of meat is measured. Making sure to NOT over fill or tightly pack the jar. Chicken should be loosely packed, with 1 inch or more headspace.
Place salt in each jar.
Pour boiling water over each jar, leaving 1 inch headspace.
DE bubble very well.
Wipe rims, place lids and bands on finger tight.
Pressure can at 10 pounds pressure: Pints 1 hour 15 minutes, Quarts 1 hour 30 minutes.
Allow pressure canner to cool, per canner’s instructions, place jars on a dry tea towel.
Allow to cool for 24 hours, check seals, wash jars in lukewarm soapy water, store on the shelf.