My family loves many various foods served over rice. This sweet tangy chicken is delicious. Just heat up and serve over hot rice and dinner is ready in not time at all.
I do mine in quarts but you can use pints or pint -n- half size jars as well.
Recipe yields 7 quarts
Recipe yields 7 quarts
Ingredients needed:
6 ½ pounds
of white cubed chicken
2 large
green peppers
2 large red peppers
7 jalapeno
peppers
3 large
onions
3 of the 20
ounce cans of pineapple tidbits (in 100% juice, unsweetened)
1 cup of
brown sugar
1/2 cup of
white sugar
2 ½ cups of
white vinegar
1 cup of soy
sauce
2 cups of
chicken broth or water ( I use what the chicken cooks in)
1 cup of
ketchup (use homemade if you have it or
use Heinz since it has no thickeners)
2 tsp of ground ginger
Wash your
jars and keep them warming in your canner until ready to fill. Put your lids and rings in a pan of simmering
water. (You can just wash your lids and rings if you
prefer).
Cut any fat
off of your chicken and then cut it into 1 inch cubes. Put chicken in a large pot and cover in
water. Boil until about ½ done.
While
chicken in cooking go ahead and cut up your peppers and onions.
I cut mine into slices and then into about
1 inch pieces.
Drain the juice off of the pineapples and reserve it for you sauce.
1 inch pieces.
Drain the juice off of the pineapples and reserve it for you sauce.
In a medium
stainless steel pot, combine your sugars, vinegar, soy sauce, chicken broth, ketchup,
pineapple juice and ginger. Bring to a
boil and turn heat to low to keep warm until you put in your jars. I like to taste my sauce and if it needs a
little something, add it then.
Evenly
distribute your chicken into 7 quart jars.
You should have about 1 to 1 ½ cups in each jar. Layer your onion and peppers on top of the chicken and then put ½ cup of pineapples on the top leaving 1 inch head-space. If you need more food, add more peppers or onions. Save the leftover pineapples for a smoothie.
Add your sauce to the jars leaving one inch head-space.
Remove all
air bubbles from your jars. Adjust
head-space if needed. Wipe the rims of
your jars with a paper towel dipped in vinegar.
Put on lids
and rings and tighten them finger tight.
Process according to charts.
The time on these charts are for meats
| Table 1. Process time for Sweet & Sour Chicken in a dial-gauge pressure canner. | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time | 0 - 2,000 ft | 2,001 - 4,000 ft | 4,001 - 6,000 ft | 6,001 - 8,000 ft |
| Hot and Raw | Pints | 75 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts or Pint & Half size jars | 90 | 11 | 12 | 13 | 14 | |
| Table 2. Process time for Sweet & Sour Chicken in a weighted-gauge pressure canner. | ||||
| Canner Pressure (PSI) at Altitudes of | ||||
| Style of Pack | Jar Size | Process Time | 0 - 1,000 ft | Above 1,000 ft |
| Hot and Raw | Pints | 75 min | 10 lb | 15 lb |
| Quarts or Pint & Half size jars | 90 | 10 | 15 | |
Label and Store in a cool dark place.
