How to Pressure Can Rooster Meat- Step by Step

Have you ever had too many roosters you didn’t know what to do with? That was our problem here on the farm. A majority of the chicks we hatched over the summer ended up being roosters. Unfortunately, they were becoming aggressive toward the hens and with feed prices being high they were costing a lot to feed as well. First, we attempted to give them away locally but had no takers. For this reason, we decided it was time to cull them. Rooster is known to have very tough meat when cooked how you would traditionally cook regular cuts of chicken you get from the store. If you want tender rooster meat the best option is canning. I’ve put together step by step directions for canning the perfect tender rooster meat right here!

I’m also here to tell you that canning meat at home is a lot easier than you think!

As a matter of fact, canned poultry meat is one of those homestead kitchen staples. It is perfect for quick meals that call for chicken, such as nourishing chicken and dumplings. That is actually what we made for dinner the day we canned ours. The meat was so tender it shredded to perfection and fell right off the bone. Furthermore, the excess juices were rich, flavorful and extra nourishing from the bones. 10/10 recommend!

I used the raw pack method with a weighted gauge pressure canner but I also briefly explained the hot pack method as well.

pin for later!

Disclosure: You should NEVER water bath can meat. This method of canning does not reach the proper temperature for the meat to be shelf stable.

What Makes Rooster Meat Different From Hen Meat?

There is not much difference in the taste or tenderness of rooster and hen meat if they are processed around 6-12 weeks. At that age, they are referred to as pullets (female) and cockerels (males). However, older rooster meat has a stronger flavor compared to hen meat. It is also a lot tougher than the hen meat. Due to the meat being tougher, we decided to pressure can rooster meat to help make it more tender.

Meat Should Rest for 6-12 Hours

Freshly butchered and dressed meat should rest and chill in the refrigerator for 6-12 hours in salt water (1 tsp salt per quart).

Should Meat Be Boneless or Bone-in?

It is up to you. You can decide to leave the bone in or cut the meat into uniform pieces to can rooster meat.

Benefit of boneless: less wasted space in the jars due to bones.

Raw Pack vs Hot Pack

First, you must decide if you want to use the raw or hot pack canning method.

Raw Packing meat, is simple. You just put the meat (boneless or bone-in) in the jars with a little bit of water or broth and process them. That is the method I will be showing you here.

Hot Packing meat requires the meat to be cooked (boiled, steamed or baked) two-thirds of the way and lightly packed into hot jars and a little hot broth/water before processing them.

Equipment Needed

• Cutting board
• A good Sharp Knife
• Pressure Canner
• Canning Jars with lids and rings – You will most likely be using pint size jars unless you leave do bone-in meat and the bones are too large for a pint size jar with 1 inch headspace.
• Canning Jar Lifter Tongs (There is a handy set of canning utensils that are nice to have but not necessary.)
• Towel and vinegar to wipe rims

For Starters

Start with a clean kitchen. This always helps me feel more prepared and motivated. Make sure all your jars, lids, rings are cleaned well too.

EXTRA TIP: If your canner has a removable gasket in the lid, remove gasket from the lid. Then soak in hot, soapy water for 10 to 15 minutes before each use. This helps lengthen the life of the gasket.

Step-By-Step Directions to Can Rooster Meat

1. Prepare Meat
   • This is where you decide bone in or boneless.
   • Bone-in make sure they will properly fit into jars with 1 inch headspace.
   • Boneless cut meat into uniform pieces.
   • You could also choose to leave the skin on as well.
2. Prepare Pressure Canner
   • Add approximately 2-3 inches of water in your pressure canner. Refer to your canner’s directions if you are unsure.
3. Pack Jars
   • Raw Pack Method
     • Loosely pack meat (bone-in or boneless) into jars.
     • Add 1/2 tsp of salt for pint and 1 tsp of salt for quart.
     • Fill approximately half way with water or broth, leaving 1 inch headspace.
     • (If adding broth you may not need as much or any extra salt. Salt is not necessary for canning, only to add flavor.)
   • Hot Pack Method
     • Cook meat (boiled, steamed or baked) two-thirds of the way done.
     • Loosely pack meat (bone-in or boneless) into hot jars. (Heat jars in water bath)
     • Add 1/2 tsp of salt for pint and 1 tsp of salt for quart.
     • Fill approximately half way with hot water or broth, leaving 1 inch headspace.
     • (If seasoned when cooked or adding broth you may not need as much or any extra salt. Salt is not necessary for canning, only to add flavor.)
4. Remove Air Bubbles
   • Run a knife along the inside of the jar to release any air bubbles.
5. Add Lids
   • Wipe rims of jars. (I used vinegar on a towel to remove any fat residue that may not be wiped away with just water.)
   • Place lids on jars. Tighten rings to fingertip tight.
6. Canning Time! (Raw or Hot Pack Method)
   • Pint jars boneless – 75 minutes
   • Quart jars boneless – 90 minutes
   • Pint jars bone-in – 65 minutes.
   • Quart jars bone-in – 75 minutes.

Weighted Gauge Pressure Canner

• Process at 10 pounds pressure (altitudes of 0 to 1,000 ft).

• Process at 15 pounds pressure (altitudes above 1,000 ft).

Dial Gauge Pressure Canner

• Process at 11 pounds pressure (altitudes of 0 to 2,000 ft).

• Process at 12 pounds pressure (altitudes of 2,001 to 4,000 ft).

You Did It! You Learned How to Can Rooster Meat.

When finished, remove from canner and allow to sit undisturbed for 12-24 hours.

You will probably hear the jars pop when they seal. That, friends, is such a satisfying sound! And your hard work has paid off.

TIP: Save those leftover raw bones for bone broth. You can put them in the freezer until you’re ready to use them.

Let’s fill those pantry shelves! Stay tuned for more canning recipes!