4 ½ lb (2 kg) boneless, skinless chicken breasts or thighs
15 peppercorns, to taste (optional)
5 bay leaves (optional)
2 ½ tsp coarse pickling salt
2 cups (500 ml) hot chicken broth (see note)
Prepare the jars and lids.
On a work surface, cut the breasts into 3 pieces each. Cut the thighs into 2 pieces each.
Place the peppercorns, bay leaves and chicken pieces as tightly together as possible in the hot jars. Add ½ tsp of pickling salt per jar. Pour hot broth in each jar to cover the chicken, leaving 1 inch (2.5 cm) of space at the top. Remove air bubbles with a non-metallic utensil and wipe the rim of the jar with a clean cloth.
Centre the lids (discs) on the jars and screw the rings down until the point of resistance, then tighten another eighth-turn, without forcing.
Place the jars upright on the support rack in the pressure canner. When all the jars are in the canner, add water up to the level recommended by the manufacturer. Lock the cover and let ventilate (let steam escape from the vent hose) on medium-high heat for 10 minutes. Then close the vent according to the manufacturer’s instructions. Bring the pressure to 10 lb (69 kPa), then adjust the heat to maintain pressure. Process for 1 hour and 15 minutes on medium heat from the moment the pressure is reached. When the processing time is up, remove the pot from the heat and let the pressure drop by itself before unlocking and removing the cover.
Remove the jars from the water.
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