Knowing how to can chicken on the bone comes in really handy when you butcher your own chickens or when chicken legs or thighs go on sale at the store. I’ll be canning chicken legs in this tutorial, but you would use the same methods for canning chicken thighs and wings as well.
There are two ways to can chicken on the bone: the “raw pack” method and the “hot pack” method. I’ll demonstrate how to do them both. No matter which method you choose to use, both require a pressure canner. You cannot safely can meat without a pressure canner.
Click here to continue reading my step-by-step tutorial at The Prepper Project…
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