can you can smoked chicken?

Discussion in 'Food Safety' started by knightsilver, Aug 8, 2013.

  1. Canning smoked chicken?
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yes, following the safe canning measures. However, Vac-Packing it and freezing is better (IMHO) as it is not a 'mush' when opened. Freezing can give you a year of holding if needed though (but I can't imagine anyone leaving BBQ in a left-over state for more than a day or two...[​IMG]).

    Have fun and just Smoke more...
  3. fwismoker

    fwismoker Master of the Pit

    Sure you could but it wouldn't be the same after the canning process.. Someone can correct me if I'm wrong but I thought it needed to be superheated prior to pressure canning it.
  4. fwismoker

    fwismoker Master of the Pit

    Yea just smoke year round. If you were thinking about emergency food storage there would be better options.
  5. Ya,emergency food storage !

    Maybe canned smoked or unsmoked sausage for emergency food storage?

    Edit, what about grilled chicken for canning?
    Last edited: Aug 8, 2013
  6. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    I can chicken all the time. Most the time I put 2 boneless skinless raw breasts in a qt. jar cover with boiling water and pressure can. Smoke flavor intensifies during the canning process. I would smoke it for no more than an hour and a half then can it. The canned chicken makes wonderful sandwiches as it shreds up nicely when mixed with mayo. I have never smoked it first but since you gave me the idea Ill be doing it next time I make some up. Be careful canning is addictive I started 3 years ago and had to build a 32 sq. ft. pantry for everything :)

  7. fwismoker

    fwismoker Master of the Pit

    Kind of what I was thinking the process will change the texture. I like the idea of "food insurance" dried and pre-made meals. I have a hard time eating spam)))
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep my grandma used to smoke chicken and can it all the time. Along with salmon, smelt, beef, trout, halibut... The texture of the canned chicken is more like canned albacore.
  9. So, if I Smoked the chicken for canning,would thier be an ideal safe temp? Or extra safety needed?
  10. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    Smoke the chicken as usual. ( Id do 200 deg.  for 1 hour with smoke the whole time ) remove from smoker. Put in hot,sterilized widemouth qt. jars. ( 2 breasts each ) cover with boiling water. Pressure can according to your proper area. USE CANNING SALT not table salt 1 tsp per jar.
  11. kathrynn

    kathrynn Smoking Guru OTBS Member

    You will need to "pressure can" these.  Need to do pint jars at (240*) 10 pounds pressure for 75 minutes...for quart jars....90 minutes.  My 2 cents.....or that is what my information has listed.  Don't water bath meats.

  12. ericparkr

    ericparkr Newbie

    No,i have never tried to this dishes , That's why i am not sure about it taste. But i want to one time to taste this recipes pls share fast and easy recipes of smoked chicken.
  13. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Providing you follow the canning guidelines for chicken the pressure canning will cook and render it safe no matter how long is is cooked beforehand. What you do in advance would only be for flavour. You could put the chicken in the jars raw and it will be more than cooked and safe after the 70+ minutes at 12-13 pounds pressure.

    Here is a link that might be helpful
    Last edited: Oct 24, 2013
  14. andrew nill

    andrew nill Newbie

    This is the good idea indeed.

    Food storage methods are available and I love to marinate chicken before smoke. It gives most delicious taste rather than the simple smoke .

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