This is an easy, raw pack method for meal starters! This Greek chicken is full of lemony garlic flavor!
Greek Chicken Pressure Canning Recipe
Prep time
15
minutesProcessing time
75
minutes for pintsProcessing time
90
minutes for quartsYields 14 pints or 7 quarts.
Ingredients
14 lbs Chicken breast or thighs, cubed 1 1/2 – 2 inches
14 tbsp Lemon juice fresh or bottled (about 3/4 cup)
7 tsp Dried or fresh oregano
14 tsp Dijon mustard (about 1/3 cup)
14 tsp Lemon pepper (about 1/3 cup)
3 1/2 tsp Salt, Kosher, canning or sea
28 cloves Garlic. minced
Filtered water to top 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: 2 cloves minced garlic, 1 tbsp lemon juice, 1/4 tsp salt, 1 tsp lemon pepper, 1/2 tsp oregano and 1 tsp dijon mustard. 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.
