Canning  Chicken (Raw Pack Method)

4 whole roasting chickens or 35 assorted chicken pieces

8 whole bay leaves

8 teaspoons lemon juice

8 teaspoons salt (optional)

8 teaspoons dried parsley or 8 teaspoons dried cilantro

 

Remove fat and skin from chicken pieces. Have sterilized hot quart canning jars ready. Have damp hot cloth ready to wipe rim of jars. Seals should be hot in water. Lay out the chicken pieces in groups for each jar. Pack each jar half full. Add to each jar, 1 bay leaf, 1 tsp lemon juice, 1 tsp salt and 1 tsp parsley or cilantro. Fill the jar with hot water. Leave at least 1 1/2 inch head room. Wipe jar rim with damp clean cloth. Place seal and ring and tighten. Have the pressure cooker ready, fill the jars in the rack, lower the rack. Please the lid on the pressure cooker. Pressure cook 15 lb. pressure for 90 minutes.

 

DO NOT LEAVE THE KITCHEN. You must adjust the heat to stabilize the pressure and maintain the 15 lb pressure. This is not hard to do. When 90 minutes have passed. Turn off the heat, take off the burner or leave on, let it cool naturally. Do not remove the pettcock, the pressure gauge. Let the steam go out naturally. Take the jars out, place on a towel, out of drafts. Let seal.