Chicken Marsala for Pressure Canning

This is great to have on hand at the ready for a quick and delicious meal!

Chicken Marsala for Pressure Canning

3 from 58 votes
Recipe by Jeni Gough
Prep time

30

minutes
Cooking time

1

hour 

30

minutes

Yields 7 quarts

Ingredients

  • 9 lbs 9 Chicken breast or thighs, cut into 1 1/2 inch cubes

  • 2 2 Medium onions, diced

  • 1 lb 1 Cremini mushrooms, sliced

  • 14 14 Cloves garlic, minced

  • 12 cups 12 Chicken broth

  • 2 cups 2 Marsala wine

  • 2 tsp 2 Dried parsley

  • 1 tsp 1 Dried Thyme

  • 1 tsp 1 Garlic powder

  • 1 tbsp 1 Onion powder

  • 1/2 tsp 1/2 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.

Recipe Video

Notes

  • Disclaimer: This is NOT an approved canning recipe, please do your research and can at your own risk.

9 Comments

  1. Excited about this recipe! Once you open this, do you add additional ingredients? We are watching Hurricane Elsa and once it is past, this is going to be canned at my house! Thank you for the video!

    • I just thicken it slightly with a cornstarch slurry and that’s it!

      • Jeni, I made this today for our lunch. One pint of the canned chicken marsala, 1/2 pint of the sauce (which I had leftover from canning this,) one pound of additional Bella mushrooms, one medium onion and about 1/4 cup half and half used as a finishing sauce. UNREAL GOOD! We are counting carbs and this recipe is so flavorful we will be making much more to make this meal again! I sautéed the extra mushrooms and onions first in 2 T. butter, removed them from pan, added 2 more T. of butter and flour to make roux, added all the sauce, let it thicken about 10 min. Then add the canned chicken, onions and mushrooms back to pan. Simmer about 5 minutes and remove from heat. Finish with cream (or half and half) and stir. Absolutely fabulous low carb, high flavor meal for two! Thank you for this fabulous recipe and video!

  2. Rebecca Bohlen

    What brand of marsala wine do you use?

  3. Jeni, I made 7 pints of this recipe yesterday. I used “sweet” Marsala wine…is it salvageable? I did not know there was sweet or dry Marsala. Should I have used dry?Any suggestions?

  4. Hi Jeni

    I made a batch of chicken marsala this morning. Will let you how we like it when we open one to try it

    Thanks for sharing

  5. New canner here, what makes it not approved?

    • Only recipes tested by the USDA are approved. These are all my recipes, non of which have been picked up the the USDA for testing. But, all of the ingredients I use have been tested and approved y themselves or in other approved recipes.