Pressure/Can Chicken:Raw Pack Method

From Food Storage Made Easy

Step 1: Wash all jars, lids, and rings. No need to sterilize them for pressure canning. Keep them at room temperature.

Step 2: Start water boiling to fill the jars with.

Step 3: Cut up frozen chicken into bite-sized pieces. (Let it thaw for just a little bit so it isn’t TOO rock hard)

Step 4: Throw the chicken into jars, fill it all the way to the very top.

Step 5: Fill each jar with hot water leaving 1 inch of open space at the top of the jar. Poke down any chicken that is sticking above the water.

Step 6: Put all the jars into the pressure canner and pour in 3 quarts of boiling water.

Step 7: Place lid on the pressure canner and turn up the heat on your stove. Allow steam to vent out for ten minutes before placing on the pressure regulator.

Step 8: Bring the pressure up to the correct amount for your elevation (mine was 13 pounds pressure). Process for 75 minutes for pints and 90 minutes for quarts.

Step 9: Remove the pressure canner from the stove and allow pressure to come down naturally. This can take a long time so be prepared to wait. Remove the pressure regulator from the vent pipe, wait 10 more minutes.

Step 10: Remove jars from canner and allow to cool. Then check the seals, label them with the date canned, and ENJOY!

Salsa for canning or freezer

YUMMY recipe I got from Diane!!

WE LOVE IT!!!

12 cups chopped tomatoes, skinned
10 cups chopped onions (I JUST USED 10 LARGE ONIONS RATHER THAN MEASURE THEM - I BLENDED THESE IN THE BLENDER)
2 bunches cilantro
8 cups chopped green peppers(I DID CHOP AND MEASURE THESE-LEFT IN ALL SEEDS)
16 oz. diced green chiles(3 small cans or 2 large)(I HAD 3 SMALL CANS)
16 oz. diced jalapenos(3 small cans or 2 large)(I USED 4 to 6 LARGE FRESH JALAPENOS-AND LEFT IN ALL OF THE SEEDS-COULD POSSIBLY ADD ONE MORE???-)
10 cloves garlic, minced(I USED THE GARLIC IN A JAR)
1 cup vinegar
1/2 cup sugar
1/2 cup salt
2 tsp. pepper
2 tsp. onion powder
2 TBSP. cumin
1 gallon can tomato paste (111 oz. can)(BOUGHT THIS AT COSTCO $3.95)
1 gallon water
*add more water, if needed, to get right consistency.(I ADDED ABOUT 5 ADDITIONAL CUPS AFTER THE GALLON - I KEPT IT PRETTY THICK, I LIKE IT REAL THICK)

Mix together and pour into pint bottles.
Pressure at 6 lbs. for 20 minutes.(WE PRESSURED AT 10LBS for 10 min.)
or
Water bath pints 30 minutes/ Quarts for 40 minutes.
You can also freeze the salsa, it tastes great!