Remove excess fat from raw chicken tenders. Sear both sides of each tender in a small amount of oil or butter. Stand seared tenders in a wide mouth quart jar leaving 1-inch headspace. Fill the jar 2/3 full with hot broth or water. Add 1/2 teaspoon salt, if desired. Wipe jar rims with a vinegar-soaked cloth or paper towel. Put on warm lids and canning rings and process in a pressure canner according to the charts below:

Weighted gauge canner
 Processing timeAltitude 0-1000 feetAbove 1000 feet
Quarts90 minutes10 lb15 lb
Processing pressures at indicated altitudes
Dial gauge canner
 Processing time0-2,000 ft2,001- 4,000 ft4,001 – 6,000 ft6,001- 8,000 ft
Quarts90 minutes11 lb12 lb13 lb14 lb
Processing pressures at indicated altitudes

To serve, drain tenders and brown in a frying pan until heated through or bread and fry.

Processing times based on USDA recommendations.


Recipes using chicken tenders

Chicken in Mushroom Cheese Sauce