Sweet and Sour Chicken Recipe for CANNING

Makes 8 Pints – Easy Canning Recipe For Beginners

Do you grow your own vegetables? Grow your own fruit? Raise your own livestock? If you’ve been doing this for years then I’m sure you already know of the rewards and benefits of having homegrown food at your fingertips. But 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, then stick around as you’re going to love this Sweet and Sour Chicken Recipe.

Sweet and Sour Chicken Recipe for CANNING was one of the easiest meals I’ve ever prepared for canning – so simple yet very tasty and rewarding (I just had to keep some aside for last nights meal). And with the exception of the chicken and the pineapple, the peppers and onions came straight from my garden 🙂

• A couple helpful hints for this recipe – fillet the chicken breasts in half so the chunks are not too thick. And the breasts I used had been previously frozen so I only partially thawed them – this made it easier to cut them into bite size chunks.
  
• Use separate bowls for the ingredients. I had one bowl for the chicken, one for the mixed peppers and onions, and a third for the pineapple chunks. Made it so much easier to scoop the goodies into the jars.

Sweet and Sour Chicken for Canning
Makes 8 Pints
thank you sbcanning for the recipe base

Ingredients
4.5 lbs chicken, boneless, skinless breasts cut in 1″ bite sized pieces
2 Green Peppers sliced into bite size chunks
2 Red Peppers, sliced into bite size chunks
2 large Onions, ringed and then cut in quarters
4 15 oz cans Pineapple chunks drained, reserve juice
1 c Brown Sugar
2 c White Vinegar
1 c Water
8 tbls Teriyaki or Soy Sauce
6 tbls Ketchup
2 tsp Ginger powder
oil for browning chicken chunks

Instructions
First things first – sterilize your jars and their lids and rings, which I do in my dishwasher and then keep them in there so they stay warm until ready to use. With this recipe I was able to make 9 full pints. But seeing my pressure canner only holds 8 pints – the remaining leftovers we had for dinner. YUM !!
2) Brown the chicken chunks in oil (doesn’t have to be all the way cooked) and set aside until ready to use
3) In the same pan, add the brown sugar, vinegar, teriyaki or soy sauce, ketchup, ginger, ALL the pineapple juice from the cans and 1 cup of water. Bring all to a boil or until the sugar dissolves.
4) Layer ingredients in to the heated jars – PINTS filled nicely with one full basting spoon of chicken, followed by 2 basting spoons of veggies, and lastly one full basting spoon of pineapple chunks. Ladle the liquid over all the solids in the jar and leave a 1″ head-space. Wipe the rims, seal with a lid and ring, and place in your pressure canner unit.
5) Pressure can the pints for 75 minutes or the quarts for 90 minutes at 11 lbs of pressure with a dial gauge and 10 lbs of pressure for weighted gauge.

When done pressure cooking, carefully lift the cans out using a canning tong and wait for the glorious “music to my ears” pinging to begin.

Any leftover ingredients can be your next lunch or dinner. Just heat everything up on the stove top for approx 10-15 minutes and serve over rice – soooo YUMMY !!

Check out my other canning recipes here which I will be updating as I make them. Happy canning 🙂