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Would you like to know if canned chicken is always pre-cooked? Well, we have researched this question and have the answers for you. It is vital to know if canned chicken is always pre-cooked so you know whether you need to cook it or not.
Yes, canned chicken is always pre-cooked. The canning process ensures it's cooked before it's stored, so you don't have to do much when it's time to prepare it.
In this article, we will learn if canned chicken is always pre-cooked. We will also learn the answers to other interesting related questions such as, are canned meats always pre-cooked, and how do you can chicken? Keep reading to learn more.
Is Canned Chicken Always Pre-Cooked?
There are two primary methods for canning chicken, 'Hot Pack' and 'Cold Pack.' Let's look at each canning method and how they compare, and whether the chicken is pre-cooked.
In hot pack canning, chicken is fully cooked and brought to a simmer. The chicken is then added to your canning jars filling most of the space. Hot water or syrup is added to fill any remaining air, and then the jar is closed and sealed.
Then the jar is processed in a pressure canner to ensure it is sterile for storage. Using a pressure canner will significantly improve the shelflife of your chicken and decrease the likelihood of spoiling.
In the hot packing method, the chicken is pre-cooked and then heated thoroughly to ensure it is safe to store. The pre-cooking of the chicken also releases air, which decreases the amount of air in the jar at the end.
With the cold pack method of canning chicken, raw chicken is sliced to the desired size and placed into your canning jars. The use of raw chicken is why the cold pack method is sometimes called the raw pack method.
After the jars are primarily full of chicken, water or syrup is added to fill the remaining air, and the jar is closed and sealed.
The jars of chicken are then loaded into a pressure canner for canning and processed until they are fully cooked. One disadvantage to this method is that air is released in the cooking process. This means cold pack methods often have more air in the jar than hot pack methods.
While cold-packed chicken may have more air in the jar, it should also be safe to eat for many years. The chicken on top of the jar, exposed to air, may change colors and lose some flavors, but it will still be safe to eat.
With both hot and cold packed chicken, the chicken is always pre-cooked. FDA regulations require that all canned meat in the US is fully pre-cooked. So whether you canned meat was from a store or made it at home with a cold pack method, the chicken inside will be pre-cooked.
How Can You Tell If Canned Chicken Is Bad?
Whether your canned chicken is from a store or canned at home, you need a reliable way to tell if your chicken has spoiled. The canning process isn't perfect. Can or jar, store or home, sometimes bacteria may infiltrate your food and cause it to spoil.
Eating spoiled canned food can be life-threatening, so it would be best to learn how to spot canned food that has spoiled. The best way to tell if your food has spoiled is to use your senses like smell, sight, feel, and taste.
Let's look at how to assess your canned chicken's characteristics correctly below:
Often, the first thing you will notice if your chicken has spoiled is the smell. As soon as you open the jar or break the seal in a chicken can, a foul odor will emanate from spoiled chicken.
This is a clear sign that bacteria have made their way to your chicken. If your chicken has a foul odor, it would be best to throw it out and avoid getting sick.
If you don't notice an immediate foul smell, the next thing to check would be how it looks. Additionally, if there are signs of discoloration or dark spots of mold, then it should be thrown away.
If some of the chicken was exposed to air, like in a cold-packed jar, it might become discolored and still be safe to eat. Keep this in mind while you check for other signs of spoilage.
If the chicken looks and smells fine, it probably is safe to eat, but there is another test you can try before tasting some. If you touch the chicken, you should note that it's soft and firm.
The chicken shouldn't be slimy or sticky. If you notice the chicken is slimy, you should throw it out.
Suppose your chicken has passed every other test, then next, your need to taste some. If you taste your canned chicken and it's foul or bitter, stop eating right away.
The foul or bitter taste is likely from toxins released by bacteria, which means your chicken isn't safe to eat. If your chicken tastes fine and has no odd texture, your chicken is most likely safe to consume.
One of the primary functions of your body's senses is to determine what food is safe to eat. Remember to be mindful of your canned chicken and pay attention to signs of spoilage.
Do I Need A Pressure Canner To Can Chicken?
It is possible to can chicken without a pressure canner, but you should never do so. Using a pressure canner ensures that the chicken is fully cooked and all bacteria are killed.
Other canning methods often don't warm the chicken enough to kill all of the bacteria, which can lead to shorter shelflives.
Canned food you buy in the store has been canned using the hot pack method and utilizes industrial-sized pressure canners.
How Do You Can Meats Other Than Chicken?
Now that you understand how canning chicken works, you may be wondering how to can meats other than chicken.
If you know how to can chicken, it isn't much different from canning any other type of meat. The critical difference between types of meat is how you prepare them for canning.
Let's look at a few popular types of meat for canning, learn how to can them, and see how it compares to canning chicken.
One of the most popular meats to can is beef. Beef's popularity comes from its ability to retain flavor after being canned.
Start by taking a piece of beef; this can be a roast or even steak. Slice the meat into long strips that follow the grain of the meat. These strips can be any thickness you desire, from one inch thick to three.
Now slice the strips of beef to the desired length. Some people like long three to five-inch strips, while others prefer cubed beef strips.
To cube your beef strips, slice them to a length equal to the width of the strip. This should produce nice cubes of beef.
After slicing your beef strips, fill canning jars with as much beef as you can to minimize air. Next, follow the standard canning procedure with a pressurized canner.
Take your pork and chop it into pieces of your desired length. The most common size to cut your pork is between one and four inches across.
If you are using pork chops, it is optional to trim off the fat. Some like the fat since its flavor can saturate the meat, and others prefer not to get squishy pieces in their pork.
The next most popular meat for canning is fish. Fish can spoil quickly, making it ideal meat for canning.
If your fish is frozen, be sure that it's fully defrosted before canning. If frozen fish is loaded into a can or jar, it can interfere with the canning process and decreases its shelflife.
Another excellent meat for canning is venison. Since a deer often provides more meat than a family can eat in a week, finding ways to store it later has been common for venison.
Canning venison is very similar to canning beef. Separate the venison into strips that run along the grain of the muscle. Next, cut the strips of meat to the desired length.
After the meat is finished being cut, load it into your canning jars and use a pressure canner.
As you can see, most meat is canned very similar, aside from the minor differences in processing. If you are capable of caning chicken, you are capable of canning any meat.
In this article, we learned that canned chicken is always pre-cooked. We also learned how to tell if your canned chicken has spoiled. Remember, if your chicken smells terrible, throw it out.
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