Are you ever in hurry and think you don’t have the time to fix a home cooked meal? Or maybe you are just too tired to come home and stand over the stove for an hour or more?
This is another recipe in the meals in a jar series. While it takes a while to can this, it is totally worth the time and effort. If you have a couple of hours to spare, consider adding this to your pantry shelves.
INGREDIENTS (FOR 4 PINT JARS)
2 pounds chicken breast, cut into 2 inch cubes
1 cup celery
1 cup onion
1 cup potatoes, peeled and diced
2 teaspoons salt
1 teaspoon pepper
4 tablespoons dry white wine
chicken broth, approximately 1 quart
Divide all the ingredients into 4 pint jars.
Fill with chicken broth to a one inch headspace. Process in a pressure canner for 1 hour 15 minutes at the PSI per your sea level.
DO NOT ATTEMPT THIS UNTIL YOU HAVE RESEARCHED CANNING PRACTICES AND INSTRUCTIONS FOR YOUR PRESSURE CANNER.
To serve: Empty contents into a sauce pan, add 1 tablespoon flour per pint, whisking until smooth. Heat for approximately 10 minutes. Serve over rice, biscuits (my favorite), greens…use your imagination!
Enjoy!
Although this blog entry is from years ago, I am just trying it. I want to say, for future reference, that I did not use a 2 pound package of chicken, but weighed out 8 ounces (1/2 # ) per jar. The chicken practically filled the jar! So I added only 1 T. each of celery, onion, and white wine, 1/8 tsp. black pepper, and then needed only 1 or 2 T of broth . No potatoes.
Haven’t eaten it yet, but with the ingredients it cannot be bad.
Hope you enjoy it! I’m sure it will be delicious!
If I wanted to make quart size, how long would I pressure cook? At 11lbs of pressure.
It would be 90 minutes for quarts.
I believe it will be 90 minutes. Check out National Home Food preservation website for proper cook times in pressure canner.
Is this at 10 lbs of pressure?
For the altitude where I live, it is 11 pounds of pressure. Your pressure will need to be adjusted according to the altitude where you live. This link explains the pressures that need to be used. https://www.healthycanning.com/altitude-adjustments-for-pressure-canning/
I hope this helps. Happy canning!
when you whisk in the flour when making the gravy, the chicken will totally disintegrate. I’ve canned chicken before, it has a tendency to literally breakdown with little effort.
I can see where that might happen, but honestly, I’ve never had a problem with it. If you leave the chicken chunks larger they will break up some but they shouldn’t disintegrate. You might also try removing the chicken pieces and making the gravy from the broth only.
Not recommended to can anything with flour as an ingredient.
The flour is not used in canning. It is added when the jars are prepared for eating.