Chicken Drumsticks --
This is a quick way to can chicken - and you get the extra health
benefits of leaving the bones in - think bone broth goodness -
with the caveat that you have to take the bones out when you use
Also - you are NOT filling the jars with liquid. You can add
a small amount of liquid - never more than 1/2 way up the jar -
but you have to allow for the liquid that will cook out of the
1) Clean and wash 7 wide-mouth quart jars (assuming your canner
holds 7). Put a small pot of water on to boil - when boiling,
turn heat off, add seals to warm up, cover and set aside.
2) Pack jars with drumsticks - put 4 drumsticks with large part down
- in the bottom of the jar.
If desired, add 1/3 cut clean spring water (do not use more liquid
than 1/3 cup)
Add 1/2 to 1 tsp salt to each jar.
With wood or plastic stick/stirrer debubble jars.
Add 2 more drumsticks per jar. (if small drumsticks, you may be able
to fit 3 on the top layer)
3) Wet a paper towel with vinegar and use to wipe rims of the
jars. I reach inside the rim a little bit to remove any grease
that may be near the top of the neck. Turn the paper towel
frequently. I do this twice. You MUST remove ANY grease
or you will not get a seal.
4) Add seals (lids) and rings - only screwing the rings on
5) Place in
Pressure-Canner and process according to manufacturer instructions:
(You know - the usual - vent for 10 minutes - add the weight and
bring up to pressure)
Process at 10# in a weighted gauge canner and 11# in a dial gauge
(at sea level).
*** IMPORTANT ***
Make Sure to Adjust for Your Altitude (Altitude Adjustment Chart)
Quarts: 75 minutes
Note: Chicken with the bone IN needs slightly less
time than chicken without the bone. Because this recipe leaves
the bone in, the 75 minutes for quarts is correct.
Another Note: You will have extra air space inside the
jars - this is perfectly fine and will not hurt anything. If
the jar is sealed, you are golden.
If you are new to canning - or just want to see how I do it - check
out my Personal Canning Routine