Save money while getting prepared, by participating in these group-discount buys! All residents of Sanpete County are welcome to order, unless otherwise specified.
Frozen Chicken Chunks Group Order
Sponsored by Fairview 3rd Ward
ORDERS DUE FRIDAY, OCTOBER 2, 2026
20 lb. box: $46.00, including sales tax.
This is frozen boneless, skinless chicken breast meat, cut into chunks, with most of the fat trimmed off. It is all-natural, with no added hormones or antibiotics. This chicken is ideal for pressure canning as well as everyday meals. See the order form for additional details.
Orders must be picked up in Fairview on Wednesday evening, October 7th, as we have no way of keeping the boxes frozen.
Since Sage & Plow will soon be going out of business, this may be our last opportunity to order frozen chicken chunks. This chicken is ideal for pressure canning as well as everyday meals. This chicken comes frozen and is already cut into chunks. It’s all natural, meaning it has no added hormones or antibiotics. It is boneless, skinless breast meat, with most of the fat trimmed off. Keep the chicken frozen until ready to use.
Jeannie’s tips for pressure canning raw chicken:
20 pint jars fit in a typical 23-quart pressure canner; ten jars on the bottom and ten on the top. Since one 20 lb. box of chicken makes enough to fill one pressure cooker plus 5 or 6 pints left over, I like to buy two 20-pound boxes so that I can fill two pressure cookers and another with only the bottom row filled. That makes approximately 50 pints of canned chicken.
Before canning, put the box(es) of chicken in the refrigerator to thaw, which will take about two days. Trim off any remaining fat before canning. Always be sure to handle meat carefully to avoid contamination. Keep it as cool as possible.
Check your canner instruction booklet for how to pressure can chicken, with either the hot pack or raw pack method, and follow the directions. Prepare jars and pressure can following the specific instructions. You will need ½ teaspoon canning salt (non-iodized) for pints, and pressure cook for 75 minutes at 13-14 pounds pressure. For quarts use 1 teaspoon salt and process for 90 minutes.
Note: salt is not necessary and is used only for flavor.
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