Greek Chicken Pressure Canning Recipe

This is an easy, raw pack method for meal starters! This Greek chicken is full of lemony garlic flavor!

Greek Chicken Pressure Canning Recipe

3 from 103 votes
Recipe by Jeni Gough
Prep time

15

minutes
Processing time

75

minutes for pints
Processing time

90

minutes for quarts

Yields 14 pints or 7 quarts.

Ingredients

  • 14 lbs 14 Chicken breast or thighs, cubed 1 1/2 – 2 inches

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

  • 7 tsp 7 Dried or fresh oregano

  • 14 tsp 14 Dijon mustard (about 1/3 cup)

  • 14 tsp 14 Lemon pepper (about 1/3 cup)

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

  • 28 cloves 28 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.

Recipe Video

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