Pressure Canning Sweet and Sour Chicken // Pike's Creek // FeastInAJar2023

 This recipe needs to be pressure canned to be shelf stable and safe.

4.5 lbs chicken,boneless, skinless breasts cut in 1" bite sized pieces 2 pc. large green peppers chopped 1 pc. large red pepper chopped (I used i green, 1 yellow and 1 red) 2 pc. medium onions chopped 3 20 oz cans pineapple chunks drained, reserve juice (unsweetened) 3/4 cup brown sugar 1 1/4 cups white vinegar 1/2 cup water or broth from par cooking chicken 6 tablespoons soy sauce 4 tablespoons ketchup (Heinz because it contains no thickeners) 1 tsp ginger powder INSTRUCTIONS Prepare by sterilizing 7 - Pint and half jars or 5 quarts or 10 pints (23 qt double stack canner) and their lids/rings. Heat in a stainless steel pot add the brown sugar, vinegar, soy sauce, ketchup, ginger, and 2 1/2 cups of pineapple juice and 1/2 cup of water and bring to a light boil until the sugar is dissolved. Cook your chicken on a sheetpan in the oven until partially cooked or saute in a pan on the stove in batches. Do not cook the chicken thoroughly Layer the chicken, onions, peppers and pineapple in pint and half jars. Pour liquid over the solids in the jar to 1" headspace. Pressure can for 90 minutes for pint and a half or quarts and 75 min for pints at 11 lbs pressure(dial gauge) and 10lbs pressure (weighted gauge). Adjust for altitude.

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