Preparation Time: 15 minutes
Cooking Time: 1 hour and 30 minutes
Servings: 6 pints
Ingredients:
2 tbsps. butter
4 cubed chicken breasts
4 cubed chicken thighs
1 chopped onion
6 minced garlic cloves
6 cups potatoes
8 cups divided chicken broth
½ cup ClearJel
2 tbsps. distilled white vinegar
Directions:
In a sizable skillet, heat the butter over medium-high heat. Add the onion, chicken, and garlic, and cook for 10 minutes, stirring occasionally.
Arrange the hot jars on a cutting board. Evenly distribute the cooked chicken mixture among the jars.
Next, evenly distribute the potatoes among the jars, being sure to leave a generous 1-inch headspace. In the same skillet, add 6 cups of chicken broth and bring to a boil over high heat. In a small bowl, whisk the ClearJel with the remaining 2 cups of broth until well distributed.
Add the mixture to the broth as you stir then boil for another minute. Arrange the hot jars on a cutting board. Using a funnel, ladle the hot gravy into the jars, leaving a 1-inch headspace. Remove any air bubbles and add additional gravy if necessary to maintain the 1-inch headspace.
Rinse the rim of each jar with a warm washcloth dipped in distilled white vinegar and seal the lids. Pour 3 quarts of water to the pressure canner and add 2 tablespoons distilled white vinegar. Arrange the jars in the pressure canner and bring to a boil over high heat while locked.
Vent the pressure canner for 10 minutes. Seal the vent and keep heating to reach 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Can for 90 minutes (quarts) and 75 minutes (pints).
Nutrition:
Calories: 296.1;
Fat: 6.1g;
Carbs: 34.4g;
Protein: 23.7g