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.So, if I Smoked the chicken for canning,would thier be an ideal safe temp? Or extra safety needed?
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.So, if I Smoked the chicken for canning,would thier be an ideal safe temp? Or extra safety needed?
This is the good idea indeed.Yea just smoke year round. If you were thinking about emergency food storage there would be better options.