This is an easy, raw pack method for home canning meal starters!
Chicken Piccata for Pressure Canning
Prep time
15
minutesProcessing time
75
minutes for pintsProcessing time
90
minutes for quartsThis recipe will yield 14 pints or 7 quarts.
Ingredients
14 lbs Chicken breast or thighs, cut into 1 1/2 to 2 inch cubes
3/4 cup Shallots, minced fine (4-6 shallots)
14 cloves Garlic, minced
14 tbsp Lemon juice, bottled or fresh (about 3/4 cup)
1/2 cup Capers, drained
1 3/4 cup Dry, white wine (optional)
3 1/2 tsp Salt, Kosher, canning or sea
3 1/2 tsp 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.
