Ask Tess: How many pounds of meat per pint jar?

Hi Tess,

How many pounds of chicken to can 10 pints in pressure canner?


A Reader


Typically, when I can chicken, I assume that I will be canning about 1 pound of chicken per pint jar. So, for 10 1-pint jars, you will need around 10 lbs. of chicken meat. As a rule of thumb, one pint jar holds about 2 cups or so of raw chicken which is a perfect amount to use for a meal.

Below are some basic directions for canning boneless meat in a pressure cooker:

CUT-UP MEAT (strips, cubes, or chunks) Bear, Beef, Pork, Poultry, Lamb, Veal, and Venison

Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart of water. Rinse. Remove large bones and cut into desired pieces.

Raw Pack—Fill sterilized jars with raw meat pieces, leaving 1-inch headspace.  Add 1 teaspoon of salt per quart jar. DO NOT ADD LIQUID. Adjust jar lids.

Hot Pack—Precook meat until rare by broiling, boiling, or frying. Pack hot meat loosely in clean, sterilized Mason jars, leaving 1-inch headspace. Cover meat with boiling broth, water, or tomato juice (especially with wild game) leaving 1-inch headspace. If preferred, add 1 teaspoon of salt per quart jar. Adjust jar lids.



The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Originally published October 21st, 2013
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