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Ingredient
Canned Chicken Legs
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Chef :
Sonya BankesterCanned Chicken Legs
With all the predicted hurricanes this year, I decided to can chicken instead of putting it in the freezer.
My hubby prefers chicken legs and sometimes thighs. So, that’s what has been canned. #GlobalApron 2024
Ingredient
Cooking instructions
* Step 1
Prepare pressure canner (per canner instructions)
* Step 2
To raw pack separate poultry at joints. Bones and skin may be left in/on or removed.
* Step 3
Fill jars to about 1 inch of headspace, top with 1 teaspoon each of salt and fill to within 1 inch of headspace with warm water or unsalted chicken broth.
* Step 4
Wipe around rims of jars place lids and rings on each jar. Finger tighten only.
* Step 5
Place jars in ready pressure canner. Proceed per canner instructions. Process pints for 65 minutes and quarts for 75 minutes.
* Step 6
After pressure canner is “done”, remove jars to a towel lined table or countertop, away from drafts. Let cool 24 hours.
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