Another pressure canning meal in a jar. Tonight is home pressure canning white chicken chili. Learn the recipe and the process of preserving. Enjoy.
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USDA’S Complete Guide to Home Canning:
National Center for Home Food Preservation:
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Making and Pressure Canning White Chicken Chili
INGREDIENTS:
6 cups cubed boneless chicken breasts
*In skillet on med high heat add a couple Tbsp. of bacon fat.
Add chicken pieces and season with salt and black pepper.
Sautee and brown on two sides on chicken and then remove.
Chicken does not need to be cooked through.
1-2 large diced onions
2-3 cup corn
2.5 cups dry northern white beans – rinsed and soaked overnight in cold water for 12 hours. Put on stove top, bring to simmer and cook for 30 minutes. Remove from heat.
2 – 7oz cans of chopped green chilies
Broth:
10 cups chicken broth
1 tsp. Better Than Bouillon Roasted Chicken
1/2 tsp. Kosher salt
1/2 tsp. black pepper
2 tsp. oregano
2 tsp. cumin
2 tsp. chili powder
2 tsp. garlic powder
1/8 tsp. cayenne powder – optional
1 tsp. coriander powder
*Bring mixture to a simmer and cook for 10 minutes.
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Some of the Equipment I use in Canning: AFFILIATE LINKS
All American Pro Pressure Canner:
Presto 23 quart Pressure Canner:
Stainless Steel Delove Canning Funnels:
Norpro Canning Essential Equipment:
Kerr Canning Jars and Lids:
Ball Complete Book of Home Preserving:
*This tutorial is for entertainment purposes only. It is your responsibility to research and understand safe canning methods before attempting to preserve food through canning methods. Please visit the National Center for Home Food Preservation at for all the information you need on safe canning methods.
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