The advantage of pressure canning poultry meat is that you can store the sealed jars at room temperature: no worries if the power goes out, or if you've already run out of freezer space. You can safely use these instructions for chicken, turkey, duck and game birds such as pheasant.

The canning instructions vary depending on how the poultry is prepped (on the bone or off, etc.). That's because the density of the food affects the process.

I'll share everything you need to know in a brief section for the different kinds of prep.

Please remember that in order to safely can poultry you must use a pressure canner. This is non-negotiable: you cannot safely can a low-acid food such as chicken in a boiling water bath. If you're not sure what the difference is between pressure canning vs. boiling water bath canning, this article explains it clearly. 

Important: If you live at an altitude higher than 1000 feet above sea level, you will need to adjust the pressure differently from the amounts given below. Here are the instructions for canning at high altitudes.

 

Pressure Canning Poultry

Regardless of how you will be preparing the poultry for canning, start by chilling it in the refrigerator for at least six hours before canning it. Remove excess skin and fat. Cut the poultry into pieces that will fit into pint or quart canning jars, leaving the meat on or off the bone (see the directions below for on and off bone canning).

• Hot Pack: Cook the poultry by steaming, boiling or baking it (no frying) until it is approximately 2/3 cooked. Put the semi-cooked poultry into clean, hot canning jars, leaving 1 1/2-inches of head space. Add optional 1/2 teaspoon salt per pint. Pour hot chicken or other poultry stock over the meat, leaving 1 1/4-inch head space. Wipe jar rims clean and secure canning lids.

 

• Raw Pack: Add an optional 1/2 teaspoon of salt per pint to clean canning jars. Fit in the poultry, leaving 1 1/4-inch head space. Do not add any liquid. Wipe the jar rims clean and secure canning lids.

 

                Pressure Canning Poultry, Bone In, Both Hot and Raw Pack:

Dial Gauge Canner: 11 pounds, 65 minutes for pints, 75 for quarts.

Weighted Gauge Canner: 10 pounds, 65 minutes for pints, 75 for quarts.

 

                Pressure Canning Poultry, No Bones, Both Hot and Raw Pack

Dial Gauge Canner: 11 pounds, 75 minutes for pints, 90 for quarts.

Weighted Gauge Canner: 10 pounds, 75 minutes for pints, 90 for quarts.