Just purchased a pressure canner and am looking for instructions on dry canning chicken. Is it better to remove the skin and bones or will that lesson the product's flavor?
Not sure if you got the info you were looking for but I do it a few ways.
One way is to cook the chicken and remove the skin and bones and can the remaining chicken shredded. This provides maximum convenience when opening the jar. A side benefit is all of the stock gets canned too.
Another is to can chicken parts with the bone in and skin on. This is fast and convenient now. It is also the tastiest in the end as the meat is cooked in it's own juices and fluids.
Another is if I get a smoking deal on boneless, skinless chicken is to pack that raw and can it. This is fast now and convenient later as it doesn't have to be deboned. One problem here is chicken price. It's also most often only white meat which is our least favorite.
How much does ambient temperature affect long term storage and just how long can I expect to be able to store these jars?
Of course cooler is always better but even at room temp it will keep just about forever.
I meant canning chicken with out adding any water to the jars. I read that this was an option. Is that correct?
That is correct. When raw packing you probably
shouldn't add water. Especially with todays brined chicken.
