Friday, April 6, 2012

Sweet and Sour Chicken for Canning

I got this recipe from the canning group on Facebook. I haven't made it yet, but it sounds good. I have adapted it slightly for our family's tastes.

Sweet And Sour Chicken

By Marty Junker and Janice Lam

4.5 lbs chicken,boneless, skinless, thighs and/or breasts cut in bite sized pieces

2 large green peppers chopped

1 large red pepper chopped

1/2 of an onion chopped

3 20 oz cans pineapple chunks drained, reserve juice

3/4 cup brown sugar

1 1/4 cups white vinegar

6 tablespoons coconut aminos

1/4 cup ketchup

1 tsp ginger

Layer the chicken, onions, peppers and pineapple in quart jars.

Heat the brown sugar, vinegar, soy sauce, catsup, ginger, and 3 cups of pineapple juice (add water if there is not enough) and bring to a light boil until the sugar is dissolved.

Pour liquid over the solids in the jar with 1" headspace. REMOVE BUBBLES!

Pressure can for 90 minutes at 11 lbs pressure or according to your elevation.

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