Chicken Piccata for Pressure Canning

This is an easy, raw pack method for home canning meal starters!

Chicken Piccata for Pressure Canning

3 from 40 votes
Recipe by Jeni Gough
Prep time

15

minutes
Processing time

75

minutes for pints
Processing time

90

minutes for quarts

This recipe will yield 14 pints or 7 quarts.

Ingredients

  • 14 lbs 14 Chicken breast or thighs, cut into 1 1/2 to 2 inch cubes

  • 3/4 cup 3/4 Shallots, minced fine (4-6 shallots)

  • 14 cloves 14 Garlic, minced

  • 14 tbsp 14 Lemon juice, bottled or fresh (about 3/4 cup)

  • 1/2 cup 1/2 Capers, drained

  • 1 3/4 cup 1 3/4 Dry, white wine (optional)

  • 3 1/2 tsp 3 1/2 Salt, Kosher, canning or sea

  • 3 1/2 tsp 3 1/2 Fresh cracked black pepper

  • Filtered water for topping off jars

Directions

  • Wash jars, lids and rings in hot soapy water. Fill pressure canner with water per your canner instructions. Set aside, do not heat.
  • Fill each pint jar with chicken up to 1 1/2 from top. To each jar add 1 tbsp shallot, 1 clove minced garlic, 1 tbsp lemon juice, 1 1/2 tsp capers, 1/4 tsp salt, 1/4 tsp pepper and 2 tbsp wine. Stir and de-bubble, Fill with filtered water the rest of the way to 1 14 inch headspace. If canning in quarts, double everything. Wipe rims with white vinegar, place on lids and rings fingertip tight.
  • Add cold jars into a cold canner. Process 75 minutes for pints and 90 minutes for quarts.

Recipe Video

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