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Discussion in 'Preppers' Corner' started by clock152, Oct 28, 2013.
next time I do this I will be adding some pectin to it... it turned out a bit thin.. but adding some corn starch when reheating it to eat made it just about right....but I am thinking that I would do it with out the chicken and add that from our canned chicken when we are ready to eat.
HMMMM thanks for sharing, but are you sure that's a safe recipe? No offense but I'm not sure that it is.
I made this almost a year ago and just ate some last week.... what makes you think its not safe?
Seems perfectly safe as long as you follow the canning directions. Jars are sterilized prior to use, chicken is boiled (removes fat) and only white meat is used, pressure canning sterilizes the contents at the last step.
Clock, can you post the recipe and instructions? What do they say is good shelf life?
I sterilized 5 quart canning jars.
I cooked and shredded 4-1/2 pounds of chicken breast
Drained 3-15 ounce cans of pineapple chunks, reserving the juice
Diced 2 green bell peppers, 1 red bell pepper, and 2 medium onions
I layered in the jars... chicken, onions, peppers, and pineapple chunks.
In my large stainless steel saucepan, I combined...
3 cups reserved pineapple juice
3/4 cup brown sugar
1-1/4 cups white vinegar
6 Tbsp. soy sauce
4 Tbsp. ketchup
1 tsp. ginger
I brought this mixture to a boil over medium high heat, stirring to dissolve the sugar.
Then poured the hot liquid into the jars, covering the layered ingredients, leaving a one inch headspace. I removed any air bubbles and adjusted the liquid as necessary.
I wiped the jar rims with a damp cloth, then tightened on my hot lids to fingertip tightness.
I processed the jars in my pressure canner at 10 pounds of pressure for 90 minutes. After processing, I allowed the pressure in my pressure canner to drop to zero naturally, then opened it and removed the jars using my jar lifter. I set the hot jars on a folded dish towel on the counter to cool... and to listen for the PING of each successfully sealed jar.
strait from the canning Granny web site.
Turkey Cornbread Casserole
3 pounds ground turkey or 3 pounds of finely chopped leftover turkey
3 packages of white cornbread mix
1 cup chopped onion
1 cup chopped celery
8 cups chicken broth
Enough Poultry Gravy mix for 10 cups of gravy
1 Tablespoon of Salt
1 teaspoon cracked ground pepper
1 teaspoon Thyme
1 Tablespoon Sage
1 teaspoon Oregano
too easy!.. fear not the canner!