Ingredients
- 10 lbs boneless skinless chicken breast cut in strips or large chunks
- 20 2- inch sprigs fresh rosemary
- 1/4 cup salt about 1 teaspoon per pint
Method
- Sanitize jars and lids.
- Add 1 sprig rosemary to bottom of each jar. Fill with chicken. Leave about 1 1/2-inches head room at the top of each jar. Add another sprig of rosemary on top of chicken. Add about 1 teaspoon salt to each jar.
- Using a clean wet towel, wipe each rim to ensure a strong seal.
- Tighten lid and band to each jar.
- Process pints size jars for 75 minutes (if doing quarts process for 90 minutes) at the poundage for your elevation. Processing time does not start until pressure canner has reached the correct pounds for your elevation.
- Let cool completely and remove from canner using cooking tongs. Check for strong seals before storing.
Notes
Make sure to process pressure for your location. i.e. I'm in Utah at about 5500 ft elevation--I process at 13 lbs. It is different depending on your elevation.
Make sure you read the instructions to your pressure cooker before using.