This is my raw pack method for canning moist, flavorful chicken every time! This recipe is a real time saver, as you can make tacos, taco salad, Mexican style chicken salad, taquitos, burritos, tortas, quesadillas, enchiladas, tostadas, soup and much, much more on the fly!
Chicken Taco Meat for Pressure Canning
Prep time
30
minutesProcessing time
90
minutesYields 7 quarts
Ingredients
14 lbs Chicken, 1 1/2 inch dice (breast or thigh meat)
1 Extra large onion, diced
4 Poblano peppers, roasted, peeled, seeded and diced
1 1/2 tbsp Kosher salt
3 tbsp Garlic powder
1 tbsp Ground cumin
2 tbsp Onion powder
3 tbsp Chili powder
2 tbsp Mexican oregano
1 – 2 tsp Cayenne pepper (optional, do you like heat?)
Filtered water or chicken broth, cold to top off jars if needed.
Directions
- Wash jars, lids and rings in hot soapy water. Fill pressure canner with water per your PC instructions.
- Toss chicken with onions, peppers and all the herbs and spices. coating evenly.
- pack into jars, removing any air bubbles and leaving 1 inch headspace. Add a little cold water or cold chicken broth if needed to come to 1 inch headspace. Wipe rims, add lids and rings to fingertip tight. Put cold jars into cold canner.
- Process quarts 90 minutes and pints 75 minutes.
