ADVERTISEMENT
- Prepare the Chicken: Cut the chicken into bite-sized pieces or leave it whole. Remove the skin, bones, and any excess fat.
- Sterilize the Jars: Before canning, make sure your canning jars and lids are properly sterilized by boiling them in water for 10 minutes.
- Packing the Chicken: Place the chicken pieces into the sterilized jars. You can add a small amount of water, broth, or a pinch of salt to ensure the chicken stays moist. Leave about an inch of headspace at the top of the jar.
- Pressure Canning: Place the jars into a pressure canner, which is required to reach the high temperatures necessary to kill bacteria and ensure a vacuum seal. Follow your pressure canner’s instructions, but typically, chicken is canned at 10-15 pounds of pressure for about 75-90 minutes, depending on your altitude and the size of the pieces.
- Storing: Once the jars have cooled, check that they have sealed properly (the lids should be concave). Store the sealed jars in a cool, dark place. Pressure-canned chicken can last up to 12 months or more when stored correctly.
Benefits of Canning:
- Provides fully-cooked chicken ready for meals.
- Can be stored at room temperature.
- Long shelf life (up to a year or longer).
3. Salt Curing and Brining
Curing and brining chicken with salt or a salt-water solution is another time-tested way to preserve it for long periods. Salt helps to draw moisture out of the chicken, creating an environment where bacteria cannot thrive.
How to Salt Cure Chicken:
- Prepare the Chicken: Cut the chicken into small pieces or strips. You can also leave it whole if desired.
- Apply Salt: Generously rub salt onto every surface of the chicken. Use about 1 cup of salt per 2-3 pounds of chicken.
- Let It Sit: Place the salted chicken in a non-reactive container (like a ceramic or glass dish). Let it sit in a cool, dry place for about 1-2 days to allow the salt to draw out moisture.
- Rinse and Dry: After curing, rinse off the excess salt and allow the chicken to air-dry for a few hours.
- Storage: Once dried, the chicken can be wrapped in cheesecloth or stored in an airtight container. This preserved chicken can last for months, especially when kept in a cool, dry place.
Benefits of Salt Curing:
- Requires no refrigeration.
- Improves flavor through the curing process.
- Long shelf life.
4. Smoking
Smoking is a classic preservation method used by many cultures. By smoking chicken over a wood fire, the meat is not only infused with a smoky flavor, but the process also helps dry it out, making it last longer.
How to Smoke Chicken:
- Prepare the Chicken: Season or brine the chicken before smoking. You can use a dry rub or a marinade to infuse the chicken with flavor.
- Smoke the Chicken: Set up your smoker, and heat it to a temperature between 180°F (82°C) and 250°F (121°C). Smoke the chicken for several hours (depending on size), until it is fully cooked and the meat is firm and dried on the outside.
- Storage: Once smoked, store the chicken in airtight bags or containers. Smoked chicken can last for months when stored properly.
Benefits of Smoking:
- Adds incredible flavor.
- Long shelf life.
- Simple and doesn’t require refrigeration.
Conclusion: Keeping Chicken Intact for 12 Months Naturally
You don’t need refrigeration to preserve chicken for extended periods—just a little knowledge, some time, and the right technique! Whether you’re dehydrating, canning, curing, or smoking, these natural methods have been used for generations to keep meat fresh and safe to eat without the need for a fridge.
Not only will these techniques help you reduce food waste, but they’ll also provide you with shelf-stable, protein-rich food that’s perfect for emergencies, outdoor adventures, or off-the-grid living. With a little practice, you can master these preservation methods and enjoy chicken that’s as fresh as the day it was preserved, even 12 months later!
