This is great to have on hand at the ready for a quick and delicious meal!
Chicken Marsala for Pressure Canning
Prep time
30
minutesCooking time
1
hour30
minutesYields 7 quarts
Ingredients
9 lbs Chicken breast or thighs, cut into 1 1/2 inch cubes
2 Medium onions, diced
1 lb Cremini mushrooms, sliced
14 Cloves garlic, minced
12 cups Chicken broth
2 cups Marsala wine
2 tsp Dried parsley
1 tsp Dried Thyme
1 tsp Garlic powder
1 tbsp Onion powder
1/2 tsp Fresh ground black pepper
Directions
- Prepare jars, lids, rings and pressure canner per your canner instructions. Bring canner to a low simmer.
- Make broth: In a large pot, add broth, wine, garlic and all seasonings. Bring broth to a boil, cover, turn heat tp low and simmer 10 minutes or until ready to fill jars.
- Evenly divide chicken, mushrooms and onions between jars. Fill jars will hot broth, leaving 1 inch headspace. De-bubble, wipe rims, place lids and bands to fingertip tight. Add jars to simmering pressure canner.
- Process quarts for 90 minutes and pints for 75 minutes.
Notes
- Disclaimer: This is NOT an approved canning recipe, please do your research and can at your own risk.