Bottling Chicken!

CHICKEN!

I chose to use pint jars because it seemed to be the perfect size for adding chicken to many of my often used recipes! Chicken Salad! Chicken Enchiladas!  ....and so many more!

Pack the RAW chicken, I cut mine into about 1 inch chunks, tightly into your jars add 1/2 tsp of salt, place the lids and rings on and process for 
75 minutes at 10 lbs.

These jars are packed and

ready for the pressure cooker!

If you notice in the picture that there is liquid in the jars – that’s broth!  OH YEAH! It's a result of the bottling process! 100% NATURAL! Can't ask for anything better! This is really moist and tender Chicken! It will shred with hardly any effort!
 So GREAT!!!

BEANS!

Bottling beans was "supper" easy!

First start with clean bottles, wash your beans and set them aside you will need 1 1/4 C. clean bean's for each quart bottle.

 After adding my beans I added 1/4 tsp. of Cumin and 1 tsp. salt. We love the flavor of Cumin. The Cumin is completely optional! But don't forget the salt!

Fill the bottles up to the LIP, at the bottom of the jar neck, with boiling water. 

The Cumin makes the water a little yellow. Put the lids & rings on... just finger tightened.  Let them sit on your counter for at least 2 hours.

The beans will begin to absorb the water and will take up a little more space in the jars. Then arrange your jars in your pressure cooker.  

Process for 60 minutes at 10 lbs. of pressure.

 Once your pressure cooker is no longer under "pressure" remove carefully and allow to cool.

Finished Pinto Beans and...  

Black Beans

Don't forget to mark your jars clearly with the contents, month, & year they were bottled!