Canning BBQ shredded chicken

Xerocles

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It's been suggested that I learn to can food. If I get a handle on my rabbit program, or I get lucky and have a successful garden, at some point I'm gonna have more food than I can use, and my freezer has only so much space.
Presently, I don't have that delimma, but I don't want to wait until "that time" to figure out what I'm doing.
I have a pressure cooker (Mirro) that holds 7 quart jars, (inherited the pot but not the knowledge). It is in "like new" condition, good gasket, inside rack, jar lifter, jiggler weight, funnel for filling, and a butt-load of Ball jars. Have lids. Got to buy new rings, cause the ones here are so rusted even though they never touch any food....they're just so rusty, no.
I have used hours studying the internet about canning. I have read the "Ball Blue Book" canning guide. I think I have a basic understanding of safe canning.
I'm ready for my first "trial run". And already I have run into a problem. I make a "pulled chicken" BBQ. I love it! Crockpot chicken overnight, shed it off the bone, dump my favorite bbq sauce on it, and mix. Up to now, I follow that with "freeze". (I make 10 lbs at a time). So I thought, this is a prime candidate for learning to can. Before an overstock of things are facing me.
Problem? Every recipe I find for any "meat canning", even shredded chicken, says fill the jar with broth or water. NO, NO, NO! I'd rather not can, than open a jar of watery bbq chicken.
If I fill the jar to within 1 inch head space with the bbq chicken (packing it well, so no air spaces) do I "HAVE" to add any liquid?
 

Xerocles

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It's been suggested that I learn to can food. If I get a handle on my rabbit program, or I get lucky and have a successful garden, at some point I'm gonna have more food than I can use, and my freezer has only so much space.
Presently, I don't have that delimma, but I don't want to wait until "that time" to figure out what I'm doing.
I have a pressure cooker (Mirro) that holds 7 quart jars, (inherited the pot but not the knowledge). It is in "like new" condition, good gasket, inside rack, jar lifter, jiggler weight, funnel for filling, and a butt-load of Ball jars. Have lids. Got to buy new rings, cause the ones here are so rusted even though they never touch any food....they're just so rusty, no.
I have used hours studying the internet about canning. I have read the "Ball Blue Book" canning guide. I think I have a basic understanding of safe canning.
I'm ready for my first "trial run". And already I have run into a problem. I make a "pulled chicken" BBQ. I love it! Crockpot chicken overnight, shed it off the bone, dump my favorite bbq sauce on it, and mix. Up to now, I follow that with "freeze". (I make 10 lbs at a time). So I thought, this is a prime candidate for learning to can. Before an overstock of things are facing me.
Problem? Every recipe I find for any "meat canning", even shredded chicken, says fill the jar with broth or water. NO, NO, NO! I'd rather not can, than open a jar of watery bbq chicken.
If I fill the jar to within 1 inch head space with the bbq chicken (packing it well, so no air spaces) do I "HAVE" to add any liquid?
P.S. If this is a "go", to quickly be followed by canning that broth. It hurts to continue dumping all that chicken broth!
 

frustratedearthmother

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I've never canned pulled chicken or pork, but I found this:

I guess the other option, not your preferred one, would be to can the chicken. When you're ready to use it drain and add bbq sauce.
 

Xerocles

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I've never canned pulled chicken or pork, but I found this:

I guess the other option, not your preferred one, would be to can the chicken. When you're ready to use it drain and add bbq sauce.
Thank you very much. I think "Canning Granny" covered me. Just add extra sauce or watered down sauce I just didn't know if it had to be "watery-liquidy". I did take exception to what she said about our S.C. mustard based BBQ sauce, though. ONLY BBQ sauce to use.
 

Beekissed

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It's been suggested that I learn to can food. If I get a handle on my rabbit program, or I get lucky and have a successful garden, at some point I'm gonna have more food than I can use, and my freezer has only so much space.
Presently, I don't have that delimma, but I don't want to wait until "that time" to figure out what I'm doing.
I have a pressure cooker (Mirro) that holds 7 quart jars, (inherited the pot but not the knowledge). It is in "like new" condition, good gasket, inside rack, jar lifter, jiggler weight, funnel for filling, and a butt-load of Ball jars. Have lids. Got to buy new rings, cause the ones here are so rusted even though they never touch any food....they're just so rusty, no.
I have used hours studying the internet about canning. I have read the "Ball Blue Book" canning guide. I think I have a basic understanding of safe canning.
I'm ready for my first "trial run". And already I have run into a problem. I make a "pulled chicken" BBQ. I love it! Crockpot chicken overnight, shed it off the bone, dump my favorite bbq sauce on it, and mix. Up to now, I follow that with "freeze". (I make 10 lbs at a time). So I thought, this is a prime candidate for learning to can. Before an overstock of things are facing me.
Problem? Every recipe I find for any "meat canning", even shredded chicken, says fill the jar with broth or water. NO, NO, NO! I'd rather not can, than open a jar of watery bbq chicken.
If I fill the jar to within 1 inch head space with the bbq chicken (packing it well, so no air spaces) do I "HAVE" to add any liquid?
Nope. No worries, no matter what anyone says, one doesn't have to worry about food not coming up to an inch below the lid. Meat shrinks as it cans when cold packed, which is what you will be doing, so expect it to have little less volume, even when packed tight. Now, precooked meats have far less shrinkage, so you may see very little difference in the jar level.

Sounds like you are off to a good start. I applaud you for learning a new thing...I know a few men who can, but not many.
 

Beekissed

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Thank you very much. I think "Canning Granny" covered me. Just add extra sauce or watered down sauce I just didn't know if it had to be "watery-liquidy". I did take exception to what she said about our S.C. mustard based BBQ sauce, though. ONLY BBQ sauce to use.
You don't have to add extra sauce or water it down. Ignore that.
 
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