Chicken, Mexican, Canned

Ingredients

• 3 to 4 lbs Chicken (white and dark)
• SPG to taste

Cumin to taste

• 1 bunch Cilantro (Cut up)
• 2 large yellow onions diced
• 3 cans green chills
• 2 to 3 small jars Salsa (Med? Hot?)

Directions

1. Dice Chicken
2. Fry with spices
3. Add the rest of the ingredients

Fill Jars maintaining 1 1/4 inch headspace

1. If there is not enough liquid in the cook, add boiling chicken broth (or water), still maintaining 1 1/4 inch headspace. Adjust pieces to be below the liquid line and de bubble jars. Adjust headspace if necessary.
2. Wipe jar rims to remove any oil and seal jar to finger tight with 2 part canning lids.
3. Load the canning jars into the pressure canner, packing it according to the manufacturer’s directions.
4. Close the lid on the pressure canner, but don’t start bringing it up to pressure yet. Turn up the heat and allow the canner to vent steam for a full 10 minutes to ensure that the chamber is completely full of steam before sealing the canner completely and bringing it up to pressure.
5. Canning pressure depends on altitude and the type of canner used. See notes below for specifics.

Once at the specified pressure, start the timer.

1. Processing times:

Boneless chicken (raw or hot pack)

1. Process jars at pressure for 75 minutes for pints and 90 minutes for quarts.

For bone-in chicken (raw or hot pack)

1. Process jars for 65 minutes for pints and 75 minutes for quarts.
2. Once the canning time is complete, turn off the heat and allow the canner to cool completely before removing the jars.
3. Check seals, and store any unsealed jars in the refrigerator for immediate use.
4. Properly canned and sealed jars will maintain peak quality on the pantry shelf for 12 to 18 months after canning. Remove bands for storage. Refrigerate after opening.