Spicy Chili Lime Chicken for Pressure Canning

Another easy raw pack method for canning a a flavored chicken meal starter! If you like flavor not the heat, leave out the jalapeno!

Spicy Chili Lime Chicken for Pressure Canning

4 from 5 votes
Recipe by Jeni Gough
Prep time


Processing time


minutes for pints
Processing time


minutes for quarts

Yields 14 pints or 7 quarts


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

  • 14 tsp 14 chili lime seasoning

  • 14 tsp 14 JalapeƱo powder or fresh chopped

  • Filtered water


  • 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 tsp chili lime seasoning and 1 tsp jalapeno powder. 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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