I like to play around with my canning. I often find great deals on meat at the grocery store and given how expensive meat has become I will pick up every reduced priced piece of meat they have. But what I have run into is a complete lack of canning recipes for ‘meals’. Yes, there are soups out there and your traditional ‘how to can meat’ but a meal? Not much so I have turned to traditional meals and other types of recipes from old cook books and have found that I can can most of it so that all I have to do is add rice or pasta or something else for a fast and delicious meal.
We like Chinese food, especially sweet and sour chicken but it can be time consuming to make it for dinner and I thought: ‘why not pressure can it?’ so we can heat and eat. It is super easy to do and tastes delicious over rice.
The following recipe is enough for 7 quarts which is about 2-3 people over rice.
Get all your supplies ready. 7 quart jars, lids, pressure canner, etc. PLEASE! Remember that the new Ball Canning Lids do NOT get boiled any more. Simply wash and get them ‘warm’. I like to put them in a pan and turn my stove on the ‘melt’ setting. If you boil the new lids you might just find out down the road that they won’t stay sealed.
What you will need for the recipe:
5 lbs of raw chicken thigh meat (or breast if that is what you have)
2 lbs of shredded carrots
1 large can of crushed pineapple
3 small cans of water chestnuts
2 medium onions
2 Cans of corn
Sweet and Sour Sauce (make your own or if you want you can buy a jar of it)
Remember, a recipe is but a suggestion! Add or subtract to your taste.
First, cut up your raw chicken into bite sized chunks. Place into large container (I tend to use my water bath canner for mixing up large batches of food).
Chop up to your taste the onions and add to the chicken.
Add your shredded carrots
Next, get your sweet and sour broth going. I use a 4 quart sauce pan and typically will put 3 quarts of water into it and then add whatever flavoring I will use. I got lucky and found a bunch of pre-made sauces and marinades for 99 cents each. A few were sweet and sour marinades. So I added 2 12 ounce bottles to the 3 quarts of water and stirred well and brought to a boil and then turned down to a simmer while I finished up the food part.
Drain your crushed pineapple into the simmering sweet and sour water.
Drain your water chestnuts into the simmering sweet and sour water.
Drain your corn into the simmering sweet and sour water.
Next, dump your crushed pineapple and water chestnuts in with the carrots, chicken and onions. Mix well.
Now you are ready to can.
Evenly distribute your chicken mix into the 7 jars.
Pour your sweet and sour broth to about ½ inch head space.
Stir using a knife to get out air pockets and bubbles. Add more broth if necessary.
Clean the lip of jar with vinegar.
Place lids and rings on.
Put jars into canner as usual and you know what to do next.
Processing time is 70 minutes at 10 lbs pressure. And YES that is more than adequate to get the chicken thoroughly cooked!
Allow to cool as usual.
Simply open jar and heat up while you are cooking your rice! Put over rice and enjoy!
Have fun canning!