Chicken Cacciatore Canning Recipe

Makes 7 Pints – An Easy Recipe For Beginner Canners

If you grow your own vegetables, grow your own fruit, or raise your own livestock, then I’m sure you already know of the rewards and benefits of having homegrown food at your fingertips. But what if you’re just getting started and are looking for ways to preserve every bit of produce you’ve toiled over the past spring, summer, and fall? If this is you (and it was me) then you have to check out this Chicken Cacciatore Canning Recipe. It’s so easy even a beginner canner should have no problem making this delicious dish.

So sticking with my theme of canning something different every day, I thought I’d try my hand with some Chicken Cacciatore – and I will have to say the flavors were absolutely delish. A bit tedious when it came to deboning the chicken thighs, but once that was done the recipe was easy breexy. So simple with only a few ingredients. One of those “meals in a jar” you want to keep on the shelf for those nights when you’re pressed for time.

Give it a go and let me know what you think. Enjoy 🙂

Chicken Cacciatore For Canning
thank you sbcanning for the delicious recipe idea

Ingredients
9 pc. Chicken thighs, skinned and deboned
4 c Diced Tomatoes (can use Tomato sauce or Roasted Garlic Pasta Sauce)
3 Garlic cloves, minced
3/4 lbs Mushrooms, sliced
2 Onions, cut in half and sliced 
1/4 c dried Oregano
1/4 c dried Basil
1/2 c Chicken Stock

Instructions
First things first – prepare your canning supplies. Sterilize your jars, the lids and rings, which I do in my dishwasher and then keep there so they stay warm until ready to use. I also add the required water to my pressure canner, get the water to a nice hot temperature and ready for the jars

Cut each chicken thigh into 3 pcs. Brown the chicken in a small frying pan, flipping so both side are brown. No need to cook the chicken all the way through as the canning process will finish the cooking for you. Remove from pan and set aside

Add the remaining ingredients to a large pot – the tomatoes, garlic, mushrooms, onion, oregano, basil and chicken stock, and simmer them for a full 15 minutes.

FILLING THE JAR – divide the chicken pieces evenly between the 7 pint jars. Ladle the Cacciatore Sauce into your hot jars leaving a 1″ headspace. Wipe edges of jar rims clean, place a sterilized lid on top, and hand tighten it closed with a ring. Place each jar on top of the rack inside the canner, seal, and pressure can the PINTS at 10lbs pressure for 75 minutes. If you’ve filled QUART JARS – pressure can at 10lbs pressure for 90 minutes.

Once done carefully remove the canner from the heat and let the pressure release on its own – mine takes 30 minutes. Then open the canner lid, remove the jars and place them on a kitchen towel to cool. And there you have it – pretty easy and straight forward.