pressure canned chicken

A brilliant starting point for anyone stepping into the world of Pressure Canning. Canning meat for the shelf is a savvy alternative to the freezer — practical, space-saving, and ready when you need it.

This process is known as Dry Canning. Meat goes in raw, no liquid added, and the pressure canning process does the work of making it safe & shelf stable. What you'll see in the jar at the end is the meat's own natural juices — which is exactly why leaving a little fat on matters.

We love doing this with chicken drumsticks in our 500ml GoodLife jars — just the right amount to pull together a chicken pie, shred through a salad, stir through a curry sauce or build a good soup. The chicken falls off the bone beautifully without the bone disintegrating. Cooking on the bone keeps the nutrients in & the meat tender.

The same process works a treat with other cuts too. Pork done in large chunks, no bone, a little fat left on with fennel & salt — a very tasty result. Simple, practical & one of those things you'll wonder why you didn't start sooner.

What You'll Need

• Chicken Drumsticks, skin on — not too large, similar in size to each other for even cooking
• Salt for seasoning
• Pressure Canner & second canning rack if doing two layers
• GoodLife 500ml glass jars with 2 piece Dome & Band lids — clean & cold

For a flavour variation, add a sprinkle of Moroccan or Cajun spice mix along with the salt — we've done both & they work really well.

Let's Get Into It

Prepare your drumsticks. Sprinkle each drumstick with salt (and your spice mix if using). Raw pack them into your cold GoodLife jars — meat down, bone facing up. You should fit around 4–5 drums into a 500ml jar depending on size.

If the bone exceeds the rim of the jar, lop the end off with a cleaver. This is important — bone must not come close to or touch the lid when screwed on. A good headroom gap at the top is non-negotiable for a proper seal.

Seal your jars. Wipe the rim of each jar with a damp paper towel dipped in vinegar to clear any residue. Place your dome seal, then screw on your band fingertip tight — thumb & middle finger, firm but not overtightened.

Load your canner. Place jars into your pressure canner. Keep all jars the same size for consistent cook times.

Cooking times are as follows:

• 14 x 500ml jars (2 layers of 7 using a second canning rack between layers) — 75 minutes
• 7 x 1 Litre jars — 90 minutes

Follow your Pressure Canner instructions carefully and don't be alarmed if you hear the odd ping during the process — perfectly normal.

Once the canner is finished, wait. We usually give it a few hours before opening. Don't be tempted to lift the lid early.

Check your seals. Once jars are cooled, check that all dome lids are sealed down and remove the bands. Clean the jars down well, label & store in a dark place.

Not the prettiest jar on the shelf — but practical, safe & genuinely useful. These jars of meaty goodness store for years and earn their spot in any well-stocked pantry.