LadyKate wrote:
Is it really raw?? How do you can a chicken without cooking it?? How is that even safe??
It can be somewhat raw, but the canning process usually involves high levels of salt which kills most of your basic bacteria, such as Salmonella and Listeria as well as a heat process of some sort, even if it doesn't cook the contents of the can fully. Then, when you seal a can without any air, you kill your remaining aerobic bacteria.
So what are the potential issues you may ask. One issue is there are still a few anaerobic bacteria that cause us problems, with the top of the list being
Clostridium botulinum, the causative agent of botulism. In addition, even though we kill the aerobic bacteria, there are still many toxins that can be produced prior to their death that are relatively shelf-stable. And then you have to worry about the dead cellular material left from the destruction of the bacteria in the first place.
But is it certainly possible to can a chicken if you do it the right way? Absolutely. You can nearly can or bottle anything and it will last an extremely long time.