Quick Answer
Yes, it is possible to can chicken that is already cooked. However, there are some important safety considerations to keep in mind when canning pre-cooked chicken.
Overview
Canning is a preservation method that allows food to be shelf-stable for an extended period of time. When done properly, canning destroys microorganisms and inactivates enzymes that could cause the food to spoil. This allows the canned food to be stored at room temperature without refrigeration.
Chicken can be safely canned either raw or pre-cooked. Canning raw chicken allows you to better control the texture and doneness of the meat once reheated. However, canning pre-cooked chicken can also be done as long as proper canning methods are followed.
Here is an overview of the important factors to consider when canning pre-cooked chicken:
Acidification
Chicken is a low-acid food, meaning it has a pH higher than 4.6. The acidity level is important for preventing the growth of the bacteria Clostridium botulinum, which causes botulism.
When canning any low-acid food like meat, vegetables or fish, the pH must be lowered to below 4.6. This is done by adding an acidic liquid like vinegar, lemon juice or citric acid. Acidification to a pH of 4.6 or lower will prevent botulism.
Pressure Canning
Chicken must be canned using a pressure canner, not a water bath canner. A pressure canner heats food to 240-250°F which is required to destroy C. botulinum spores. Water bath canning only heats food to 212°F which is not hot enough.
Pressure canners also allow you to can low-acid foods safely. Following proper pressure canner protocols including time, pressure and jar headspace is critical.
Safety of Pre-Cooked Chicken
Pre-cooked chicken can harbor higher levels of bacteria compared to raw. Proper cooking, cooling and storage of the pre-cooked chicken is important before canning.
Chicken should reach an internal temperature of 165°F before canning. Rapid cooling of the cooked chicken and refrigerating until ready to can will help prevent bacterial growth.
Safe handling, avoiding cross-contamination and sanitizing all equipment is also critical for canned pre-cooked chicken.
Step-by-Step Guide to Canning Pre-Cooked Chicken
Follow these steps for safely canning pre-cooked chicken:
1. Cook the chicken thoroughly to 165°F internal temperature.
Fully cooking the chicken until it reaches an internal temp of 165°F will destroy potentially harmful bacteria. Use a food thermometer to verify.
2. Cool the cooked chicken promptly.
Once cooked, divide the chicken into portions and cool quickly on ice or in the refrigerator. Cooling the chicken from 135°F to 70°F within 2 hours helps prevent bacterial growth.
3. Add an acidic liquid to the jars before filling.
In a non-reactive saucepan, bring your acidic liquid of choice (e.g. broth, vinegar, lemon juice) to a simmer. Add 1 tablespoon per pint jar, or 2 tablespoons per quart jar. This acidifies the chicken to a safe pH for canning.
4. Pack hot chicken into the jars leaving 1-1 1/4 inch headspace.
Add the hot, cooked chicken pieces into the prepared jars. Leave 1 inch of headspace for pints and 1 1⁄4 inch for quarts. The chicken should be hot when packed into the jars.
5. Remove air bubbles and adjust headspace if needed.
Slide a non-metallic utensil around the inside of the jar to release trapped air bubbles. Add more chicken if needed to maintain proper headspace.
6. Wipe jar rims and apply lids and rings.
Wipe the jar rims with a clean, damp paper towel to remove any food residue. Apply the lids and screw the rings on finger tight. Do not overtighten.
7. Process the filled jars in a pressure canner.
Place jars on the rack in the pressure canner pot and add 2-3 inches of water. Close and vent the canner. Once it reaches pressure, process pint jars for 75 minutes, quart jars for 90 minutes at 11 PSI.
8. Allow jars to cool undisturbed once finished.
When processing time is complete, allow the canner to depressurize naturally. Once fully depressurized, carefully remove jars. Let them cool undisturbed for 12-24 hours.
9. Check jar seals and store.
After cooling, test seals by pressing down on the center of the lid. It should not flex up and down. Store properly sealed jars in a cool, dark place up to one year.
Tips for Canning Pre-Cooked Chicken
– Choose fresh, high-quality chicken preferably organic and free of antibiotics or added hormones.
– Trim excess fat from chicken pieces as the fat may turn rancid over long term storage.
– Make sure chicken reaches an internal temperature of 165°F throughout before canning.
– Portion chicken pieces to fit into jars rather than trying to stuff whole pieces into jars.
– Refrigerate canned chicken once opened and use within 3-4 days for best quality. Reheating to 165°F before eating is recommended.
– Properly processed canned chicken that seals correctly can be stored up to 1 year. Discard any cans that don’t seal or bulge.
Frequently Asked Questions
Is it safe to can cooked chicken?
Yes, it is safe if proper canning methods are followed including acidifying, pressure canning and adhering to recommended process times. This destroys any bacteria making the chicken shelf-stable.
Can I use a water bath canner for canning cooked chicken?
No, you must use a pressure canner when canning low-acid foods like chicken. A water bath canner does not reach high enough temperatures to make chicken safe for room temperature storage.
How long does canned cooked chicken last?
Home canned chicken that is properly processed in a pressure canner and stored in a cool, dark place can last up to 1 year. Once a jar is opened, it should be refrigerated and used within 3-4 days.
What happens if I don’t acidify the chicken before canning?
Without properly acidifying low-acid foods like chicken, harmful C. botulinum bacteria could grow inside the jar even after processing. This could lead to botulism which can be deadly.
Do I need to add extra liquid when canning cooked chicken?
Yes, canned chicken needs added moisture inside the jars, which comes from the hot acidic liquid added before filling jars. This keeps the chicken moist during canning and storage without getting dried out.
Conclusion
Canning pre-cooked chicken at home is a safe process when the proper canning procedures are followed carefully. Ensuring the chicken is fully cooked, rapidly cooled, and acidified before being hot packed into jars is critical. Pressure canning at the right time and pressure destroys any harmful bacteria and allows the chicken to be shelf-stable for up to a year. Follow proper home canning guidelines precisely and canned pre-cooked chicken can be a convenient and healthy pantry staple. However, if any doubts about the safety arise, it is best to discard the chicken to avoid the risk of serious illness from improperly canned foods.