Serves 1
Directions
- 1Layer all ingredients into mason jars.
- 2Top everything with chicken broth. If short on broth, use freeze-dried chicken broth and top off jars with water.
- 3Debubble the jars and leave 1 to 1.5 inches of headspace.
- 4Wipe the rims with vinegar before adding flats and rings fingertip tight.
- 5Process in a pressure canner for 90 minutes for quarts. For pints, it would be 75 minutes, or a water bath for 3 hours. If canning both quarts and pints, process for 90 minutes.
- 6When ready to eat, heat up the jar and add half a block of cream cheese.
Ingredients
- navy beans
- chicken broth
- freeze-dried chicken broth
- water
- chicken (breasts and thighs cut into 1” chunks)
- 0.5 block cream cheese
Equipment
mason jarspressure canner
Tips
- Beans can be pre-soaked overnight (optional).
- Layering ingredients in the jar does not significantly impact the outcome, but beans are usually placed at the bottom and seasoning on top.
- Debubble jars and leave 1 to 1.5 inches of headspace.
- Wipe rims with vinegar before adding flats and rings fingertip tight.
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