r/Canning • u/Julesmb-7217 • 15h ago

Understanding Recipe Help Raw pack chicken

I have a bunch of chicken breast taking up valuable space in my freezer that I want to can but I am getting conflicting info from trusted sources. NCHFP says specifically do not add liquid while my Ball book says top with boiling water/broth. I know from watching videos, the chicken will produce a significant amount of its own liquid so adding liquid seems like it would mess with final head space and siphoning. What is the right way? Most videos I watch do not add liquid.

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u/Key_Zombie7967 12h ago

When raw packing chicken, pork, beef or venison, we pack the jars and add no liquid. Make sure you pressure can for the right amount of time....

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u/BravoTackZulu 15h ago

I think you are seeing recipes for both ”hot pack” and cold or raw pack methods. Both are legitimate and safe per trusted sources. I do raw pack, cold cubed chicken in jars with appropriate headspace no liquid added processed for the correct time. Liquid comes out of the meat and its great to have on the shelf.

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u/Julesmb-7217 14h ago

Ok thanks. The ball book has both raw and hot on the same recipe. Does call out when to do things differently for each but not the liquid. I will go no liquid

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u/spirit_of_a_goat 15h ago

I use hot pack and get delicious results

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u/Ok_Basil_486 11h ago

I read the instructions in both too. In the Ball Book it says either way is fine and that adding broth will make meat more tender. I also cook the bird 1/2 way and I always add broth. Either way should be fine, however.