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<blockquote data-quote="clock152" data-source="post: 2326481" data-attributes="member: 27551"><p>I sterilized 5 quart canning jars.</p><p></p><p>I cooked and shredded 4-1/2 pounds of chicken breast</p><p></p><p>Drained 3-15 ounce cans of pineapple chunks, reserving the juice</p><p></p><p>Diced 2 green bell peppers, 1 red bell pepper, and 2 medium onions</p><p></p><p>I layered in the jars... chicken, onions, peppers, and pineapple chunks.</p><p></p><p></p><p></p><p>In my large stainless steel saucepan, I combined...</p><p></p><p>3 cups reserved pineapple juice</p><p>3/4 cup brown sugar</p><p>1-1/4 cups white vinegar</p><p>6 Tbsp. soy sauce</p><p>4 Tbsp. ketchup</p><p>1 tsp. ginger</p><p></p><p>I brought this mixture to a boil over medium high heat, stirring to dissolve the sugar.</p><p></p><p>Then poured the hot liquid into the jars, covering the layered ingredients, leaving a one inch headspace. I removed any air bubbles and adjusted the liquid as necessary.</p><p></p><p></p><p></p><p>I wiped the jar rims with a damp cloth, then tightened on my hot lids to fingertip tightness.</p><p></p><p></p><p></p><p>I processed the jars in my pressure canner at 10 pounds of pressure for 90 minutes. After processing, I allowed the pressure in my pressure canner to drop to zero naturally, then opened it and removed the jars using my jar lifter. I set the hot jars on a folded dish towel on the counter to cool... and to listen for the PING of each successfully sealed jar.</p></blockquote><p></p>
[QUOTE="clock152, post: 2326481, member: 27551"] I sterilized 5 quart canning jars. I cooked and shredded 4-1/2 pounds of chicken breast Drained 3-15 ounce cans of pineapple chunks, reserving the juice Diced 2 green bell peppers, 1 red bell pepper, and 2 medium onions I layered in the jars... chicken, onions, peppers, and pineapple chunks. In my large stainless steel saucepan, I combined... 3 cups reserved pineapple juice 3/4 cup brown sugar 1-1/4 cups white vinegar 6 Tbsp. soy sauce 4 Tbsp. ketchup 1 tsp. ginger I brought this mixture to a boil over medium high heat, stirring to dissolve the sugar. Then poured the hot liquid into the jars, covering the layered ingredients, leaving a one inch headspace. I removed any air bubbles and adjusted the liquid as necessary. I wiped the jar rims with a damp cloth, then tightened on my hot lids to fingertip tightness. I processed the jars in my pressure canner at 10 pounds of pressure for 90 minutes. After processing, I allowed the pressure in my pressure canner to drop to zero naturally, then opened it and removed the jars using my jar lifter. I set the hot jars on a folded dish towel on the counter to cool... and to listen for the PING of each successfully sealed jar. [/QUOTE]
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