This is a recipe I have adapted from Ball Blue Book, circa 1966. I have updated the recipe and canned this according to the current USDA guidelines. I LOVE this! Great for away from home lunches. You can take it to work, drain it and add mayo or leave it as is and add it to your salad or make a sandwich. You can also prepare it at home right in the jar, put a lid on and pop it in a cooler.
Yields 12 half pints
4 Large chicken breast
3 Allspice berries
1 Tsp whole black peppercorns
1 Bay leaf
1/2 Large onion, cut in 4
2 Carrots, cut in 4
2 Celery stalks, cut in 4
1 Tbsp Chicken bullion powder
6 Cups filtered water
Add all to a large pot. On medium heat, bring to a boil, turn down heat, cover and simmer 25 minutes.
Pull chicken out and let cool.
Strain poaching liquid and add 4 cups back into a clean pot, Save the rest just in case you need it.
Prepare your jars and pressure canner. Get the canner simmering on low.
To the broth add:
4 Tbsp white vinegar
1/4 Cup prepared mustard
*1 Tsp chicken bullion powder (optional)
Salt & pepper to taste
Bring to a boil, turn down heat and simmer until ready to use.
Dice the chicken breast small and add to large bowl.
To the chicken add:
1/2 Large onion, finely chopped
2 Celery stalks, finely chopped
Fill jars with chicken salad to 1 inch headspace loosely, do NOT pack. Add broth to 1 inch headspace remembering to remove air bubbles. Clean rims with white vinegar, add lids and rings and put in simmering canner.
Process 75 minutes.
Here is a link to my Home Canned Chicken Salad in a Jar video: https://www.youtube.com/watch?v=79zK2yR-p9E
**Warning** This is NOT an approved canning recipe and is considered “rebel” canning! Although, I have canned this according to the USDA guidelines and will continue to do so! Can at your own risk!
Enjoy!
~J~
