Roasted Tomato Pasta Sauce

Having Caleb home for the holidays and Abigail not working or playing ball has been wonderful.  One of the things we'e always done together is cooking, specifically canning.  From the time they were little we've made everything from pickles to jelly.  The kids have been spoiled with the real homemade goodness. 

One of our favorites is homemade pasta sauce! So while the house is full we worked together cutting and cooking!  It is so much easier to make having someone chopping onions and peppers while others are prepping the tomatoes! 

I love the way the house smells of the savory Italian goodness! By the time we finished up today we had sixteen quarts of pasta sauce. I see some ravioli and spaghetti in our future meal planning! 

One person believes he may eat anything, while the weak person eats only vegetables. Romans 14:2

If You Buy a Mom a Tomato

Our adventures today unfolded much like the Laura Numeroff, If You Give a Mouse a Cookie. Today's adventure would be titled something like If You Let a Mom go to Sprouts.  Because if she goes to Sprouts she will find tomatoes on sale.  And if she finds tomatoes on sale she will check the prices of onions and celery too. If the tomatoes, celery and onions are on sale she'll remember that combined they make a wonderful barbecue sauce.  One thing will lead to another and by the end of the day she will have used all her tomatoes to make 10 pints of barbecue sauce and still need to go back to Sprouts to buy Roma tomatoes! 

Here is my favorite canning recipe for a savory Barbecue Sauce! 

It is good not to eat meat or drink wine or do anything that causes your brother to stumble. Romans 14:21

Summer Salsa

You can tell the boy is back home because we are out of salsa!  I'm pretty confident it runs through his veins.   

We made a run to Sprouts for fresh organic vegetables and then pulled out my favorite salsa recipe!  When the day was finished we had another sixteen quarts of salsa.  That should me enough to last until the end of summer!  

Taste and see that the Lord is good; blessed is the one who takes refuge in him. Psalm 34:8

Canning Tomatoes, Lots of Tomatoes

Whether you say tomato or  tomahto we have both!  As an avid canner, I keep a tally of what I need to can next.  We seem to go through tomato products the most.  I love to can everything from salsa, BBQ sauce, Rotel, bruschetta, Tomato-Basil soup, chili, you name it!

Sprouts Farmers Market has Roma tomatoes for $0.50 per pound! Fifty cents per pound! 

For around $35 I purchased 75 lbs of Romas.  Romas are ideal for canning because they have a lot of meat and not too much water in them.

I have onions, jalapenos, bell peppers, basil and oregano from our garden so there was really no other cost except the tomatoes for today!

I got busy washing, coring and peeling the tomatoes.  Jon ran batches through the Food Strainer and Sauce Maker.  Frankie helped dicing onions and bell peppers.  

By the end of the day 75 lbs of tomatoes yielded 19 quarts of spaghetti sauce, 11 pints of diced tomatoes, and 12 half pints of roasted tomato sauce for less than the cost of dinner for 2 at Olive Garden! 

On a side note, I usually close the blog with a scripture that I hope the kids take away or keep in mind as they go through their day.  It may be a lesson we learned, or a lesson I hoped we would learn but sometimes it is just to point out that there is really nothing new under the sun.  But today it's more tongue and cheek, I laughed that this begins with 'she brings her food from afar' well, in my case, she brings her food from Sprouts! 

She brings her food from afar.

15 

She rises while it is yet night

    and provides food for her household

    and portions for her maidens.

Proverbs 31:14-15

Canning Broccoli Soup

It's cold weather and the boy is leaving to return to college, so today I'm canning!  I find cooking enjoyable and soothing! Soup seemed like the perfect fix! I've been wanting to put up some broccoli soup.  We love Panera Bread's creamy broccoli and cheddar soup! 

You can't safely can dairy products, so I'm canning the broccoli base and will add a little milk and cheddar when I heat it up! 

Broccoli Soup

1-2 Tbs. olive oil (for sautéing onions)

3  yellow onions, diced

4 celery stalks, diced

4-6 cloves of garlic, chopped

5-6 lbs. broccoli, washed and coarsely chopped

1 cup julienned carrots

1 gallon (16 cups) chicken broth

Salt and pepper to taste

Remember no cream now, but when you cook up your canned soup later, add ¼ – ½ cup cream or milk and add a dash of nutmeg when you cook up later.

Heat oil and saute  onions, garlic and celery until beginning to soften.  Add  broccoli, and stir briefly with the onions, garlic and celery.  Add to broth along with carrots and bring to a simmer.  Because you’re about to cook this under extreme pressure you do not need to fully cook the broccoli, just get it soft enough to puree with an Hand Blender.  If you want a smooth soup puree a little longer with the immersion blender.  I split my soup into two bowls, pureeing one very smoothly and the other bowl I chose not to puree so my soup will have something to chew. 

After pureeing, I combined both bowls and added salt and pepper to taste and get ready to can!  

Keep the soup at simmer.

Fill hot sterilized jars, leaving 1-inch headspace.  Wipe the tops of the jars with vinegar and attach lids and rings.  Process in Pressure Canner with 10 pounds of pressure, pint jars for 60 minutes and quart jars for 75 minutes.

Recipe yields 12 pints or 6 quarts. When you pull the jars out of your canner they will not be as brilliant green as they were before they cooked.  But this is not an issue because when you serve it with milk and cheese added it will take on a creamy appearance. 

I had just a little more soup than would fit in my jars so of course I added a 1/4 cup of milk, 1/4 cup of shredded cheddar and a sprinkle of croutons! So good! Next time I'll serve it in bread bowl but because it is canned I can prepare it in just minutes with all the homemade goodness! Your mouth is watering isn't it? 

“Set on the large pot, and boil stew for the sons of the prophets.”

2 Kings 4:38

Canning P.F. Chang Copycat Lettuce Wrap Filling

My favorite menu item at P.F. Chang’s is their amazing lettuce wraps.  We'e made a copy cat version of their recipe at home with the chicken, water chestnuts and delicious sauce!  Healthy and so delicious! The wraps can be a little messy so occasionally I prepare the meat mixture and serve over a bed of lettuce making an easier to eat Asian salad.

The only down side to cooking the Lettuce Wraps is they require a lot of dicing and chopping. If only there was a way to chop up  a large quantity and preserve it for future meals!  Oh wait, there is, pressure canning.

So I began researching the ingredients to make sure they were all USDA approved for canning.  Chicken whole or diced can safely be canned.  There is no approved method for canning ground chicken. It is probably just as safe to can ground chicken but no research was done on ground poultry because it just wasn’t a thing back when the research was done. So for my recipe I diced up six pounds of skinless, boneless chicken breast.

Lettuce Wrap Filling:
6 lb. chicken boneless skinless breast
1 lb. white button mushrooms (diced)
4 – 8 oz. cans of Water Chestnuts (diced)
3 bunches of green onions (diced)
4 Tablespoons oil (for cooking chicken)

Sauce: 
6 cups water
1 ½ cups white granulated sugar
2 ¼ cups soy sauce
¾ cup Rice Vinegar
1 ½ t. Fish Sauce
3 t. Spicy Asian Mustard
4 T. Sriracha Hot Sauce
4 t. minced garlic
3 T. Hoisin Sauce

Begin by dicing raw chicken and cooking it in a skillet with oil.  While the chicken is cooking dice up the water chestnuts, green onions, and mushrooms. Because I was working with six pounds of chicken, I cooked it in small batches and then placed the cooked chicken in the 6-Quart Crock Pot on low to keep it warm until canning.

To make the sauce, whisk all ingredients together and heat. I prepared them in my Instant Pot heating on low.

To pressure can:  Prepare your Pressure Canner and heat jars and lids in simmering water until ready for use.

To each Ball Pint Jars layer the following: 1 cup cooked chicken, ½ cup diced mushrooms, ¼ cup diced green onions and ¼ cup chopped water chestnuts. Do not pack too tight, you want the air pockets to fill with the sauce.

Ladle the hot sauce into the jars, using a Bubble Remover to help the sauce slip into all the air pockets. Leave 1 inch headspace.  Wipe jar rims with vinegar. Apply band and adjust until fit is fingertip tight.  Process the filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude.

To serve after the filling has been canned, open a jar and heat on the stove.  With a slotted spoon serve the chicken filling on a bed of lettuce.  The sauce is your dipping sauce or salad dressing if you are serving it as an Asian salad.  For a crunchy topping serve with Chow Mein Noodles!

I bet you can't guess what we're having for dinner!

Do not crave his delicacies,

    for that food is deceptive.

Proverbs 23:3

Canning Homemade Cranberry Sauce

Pinterest sucked me in again with an endless feed of canning recipes that I had never tried.  Since it is that time of year for Thanksgiving dinner, I was enticed by recipes I found for homemade cranberry sauce.  It is one of my Mom's favorite holiday dishes.  But I have to confess she always refrigerated a can and sliced it up to serve.

Canning cranberry sauce would give me that same convenience but with a delicious homemade flavor!  I wanted a recipe that I could use my Instant Pot to quickly cook my sauce.  Next, I wanted a recipe that I could use the Ball Jam and Jelly Maker to hands free complete the jelling process.  The results were delicious.  

Cranberry Sauce

32oz fresh cranberries (2 lb. bag)

½ cup fresh squeezed orange juice 

1/4 cup water

1/2 C granny smith apple, peeled and diced 

Small pat of butter

3½ cups sugar

Spice Pouch

1 large piece of orange rind (pith removed)

6 whole cloves

1 cinnamon stick 

Cheese cloth and string to tie pouch

Remove the cranberry stems. Rinse cranberries under cold running water. Discard the soft, discolored and wrinkly ones.  Prepare a spice pouch with orange peel (remove the pith), cloves and cinnamon stick.  Tie with string.  The spice pouch will let the spices flavor your cranberries but allow you to easily remove them. 

Combine cranberries,  orange juice, water, diced apple, butter and spice pouch into the Instant Pot.   Close lid and pressure cook on Manual at High Pressure for 1 minute followed by 7 minutes of Natural Release. Manual release after 7 minutes and remove lid. 

When the cranberries have cooled slightly, remove the spice pouch and use a hand blender to puree cranberries and apples. When they are the desired consistency stir in sugar.  You can puree the cranberries smooth or leave them a little chunky with fruit. 

Pour the cranberries and sugar into the Ball Jam and Jelly maker with the Stirrer. 

Press  jelly button – the cook time will automatically default to 25 minutes. Press enter. After 4 minutes the appliance will sound 4 short beeps indicating that it is time to add the sugar.  Since the sugar was added at the beginning of the recipe, ignore these beeps.  

The Ball Jam and Jelly Maker will continue to automatically stir your cranberry sauce while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling cooking is complete. Press cancel and unplug the appliance.

Remove Stirrer using a pot holder. 

At this point you could serve; or refrigerate your cranberry sauce; or can. 

To can spoon the hot cranberry sauce into Ball Wide-Mouth Pint Jars and using the water bath method, process jars in boiling water for 15 minutes.

The cranberry sauce will be thick, dark burgundy red, and glossy. Because these have been water bathed that are shelf staple for a year.  A few days before serving remember to refrigerate your jar.   To serve you can use a table knife and slide around the edge and it will slide out.  At this point you could slice the cranberry sauce OR use a spoon to serve your sauce fluffy in bowl! 

But the fruit of the Spirit is love, joy, peace, forbearance, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law. Galatians 5:22-23

Canning Your Own Thai Sweet Chili Sauce

I have a special relationship with Sonic.  When I was pregnant with Caleb I craved their cheddar peppers and a Coke Zero with Cherry.  That was 20+ years ago and they are still a favorite.  When Caleb and Abigail got their driver’s license they both took their first drive without a parent to take Frankie to Sonic.  Sonic is the BEST place to stop for drinks! 

Lately we have found a new favorite menu item, Asian Sweet Chili Boneless Wings!  Several months ago I canned our own Sweet Asian Sauce, but alas we are out.  But fear not I have a super cool, easy to use Ball Jam and Jelly Maker.

Thai Sweet Chili Sauce

2 ½ cups of finely chopped, red bell peppers (about 3 peppers) leave in seeds

1/3 cup red chili peppers, chopped diced and seeded (about 3 peppers)

1 Tablespoon minced garlic

3 Tbsp. Ball RealFruit Classic Pectin

½ cup Cider Vinegar

1/2 tsp. butter 

2 cups sugar

Sprinkle pectin evenly over bottom of the pot fitted with the stirrer. Add finely diced peppers and garlic evenly over pectin. Pour vinegar over peppers. Add butter to help reduce foaming.

Press jelly button – the cook time will automatically default to 25 minutes. Press enter the minus button until the time reads 21 minutes.  Press enter. WAIT 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the glass lid on the pot.

The Jam and Jelly Maker will continue to automatically stir your ingredients while it cooks. The appliance will beep again at the end of the process signaling jelly cooking is complete. Press cancel, unplug the appliance and immediately remove Glass Lid.

Carefully remove the stirrer and ladled the hot pepper jelly into half pint jars.  Be sure to wipe jar rims clean before adding lids. Process 10 minutes in a water bath. This recipe will yield about 4 jars.  

We like to cook popcorn chicken in the oven and then stir a jar of the Asian Sauce over the chicken.  Serve with rice and dinner is served!  

Thai Sweet chili sauce is also great in stir fries, with shrimp or as a dip for finger foods. Sweet chili sauce is also a great glaze on chicken, beef, pork, seafood and grilled vegetables.  I have a girlfriend who mixes it with cream cheese to make a dip for crackers! 

Even if I can make the Asian Sweet Chicken at home, I can still stop by Sonic for my favorite Coke Zero with Cherry! 

All this also comes from the Lord Almighty,

    whose plan is wonderful,

    whose wisdom is magnificent.

Isaiah 28:29

Canning Blueberry Jam

In the Spring the girls and I went berry picking for blackberries and blueberries.  When we came home we washed and froze them up in freezer bags.  Yesterday, I took the berries out of the freezer and allowed them to thaw in the refrigerator.  I’m loving my Ball Jam and Jelly Maker, there is a good chance I’m good to need bigger clothes if I keep the jam and jelly making going!  I’m thinking some of the jam is going to need to be included in Christmas presents!

Blueberry Jams

3 Tbsp. Ball RealFruit Classic Pectin

3 cups blueberries-wash; crush 1 layer at a time with potato masher

2 Tbsp. bottled lemon juice

1/2 tsp. butter

3 1/3 cups sugar

Sprinkle pectin evenly over bottom of the pot fitted with the stirrer. Add crushed blueberries evenly over pectin. Pour lemon juice over blueberries. Add butter to help reduce foaming.

Press jam button – the cook time will automatically default to 21 minutes. Press enter. In 4 minutes Jam and Jelly Maker will sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the glass lid on the pot.

The Jam and Jelly Maker will continue to automatically stir your ingredients while it cooks. The appliance will beep again at the end of the process signaling jam cooking is complete. Press cancel, unplug the appliance and immediately remove Glass Lid.

Yes, that’s it!  How easy is that! 

For long term storage I ladled the hot jam into my Half Pint Mason Jars.  Be sure to wipe jar rims clean before adding lids. Process 10 minutes in a water bath. This recipe will yield about 4 jars. 

I had a little bit of jam left, not enough for a full jar so while it was still warm I used it as blueberry syrup on pancakes!  Again, stretchy pants may be in my future! 

How sweet are your words to my taste, sweeter than honey to my mouth!

Psalm 119:103

Canning Garbanzo Beans (Chick Peas)

So I like to can and I like hummus, that means today I will be canning garbanzo beans.  Keep in mind Garbanzo beans are also good for soups, and served as a side dish.  But what I’m excited about is hummus!

  

Ingredients:

1 pound dried garbanzo beans 

Cloves of garlic 

Morton Canning Salt

Pick over the chickpeas to remove any that are discolored or shriveled. Rinse and drain in a colander.

Place your Garbanzo Beans in your Instant Pot and cover with several inches of water.  Soak the Garbanzo Beans  for several  hours and drain and rinse before proceeding to the next step. I only soaked mine for two hours but I did rinse and drain several times during those 2 hours.  Drain and Rinse.

Add the chickpeas to the insert of an Instant Pot and cover with water by 3-4 inches.

Set the Instant Pot to High Pressure, and adjust the timer to 30 minutes . When the cooking time is up, turn off the Instant Pot and wait 15-20 minutes, then release any remaining pressure before unlocking the lid.

Ladle the beans into sterilized Ball Pint Jars, filling the jars with in an inch and a half of the top of the jar.  

To each jar add 2 cloves garlic and 1/4 tsp. canning salt. Ladle hot water into the jars, leaving 1 inch head space. 

Wipe the rims of the jars with vinegar  and place sterilized lids and rings on jars.

Process jars in a Pressure Canner  for 75 minutes for pints or 90 minutes for quarts at 10 pounds pressure.  Yield: 5 pints

Hummus Recipe

1 pint canned garbanzo beans drained  (2 cups)

3 tbsp. lemon juice 

1/8 c. tahini paste 

1/2 c. water 

Salt and freshly ground black pepper to taste

1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish

1 tbsp. olive oil

Place the contents of the jar, lemon juice, tahini, water, and olive oil in a food processor and process until smooth. Add additional salt and lemon juice to taste. If hummus is too thick, add a small amount of water until it is the desired consistency.

Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself.  Ezekiel 4:9

Canning Sweet Potatoes

A staple at the holidays is my mom's sweet potato casserole. I grew up with the store bought cans of sweet potatoes.  Once I discovered canning fresh sweet potatoes that is all I've served.  They are easy to can and taste amazing! 

• Wash potatoes. Leave skins on.
• Boil them in your Instant Pot until their skin is a bit soft. About 15 minutes. 
• Immediately drop them in ice water so you can safely handle them.
• Remove the skin, it will slip right off
• Chop into 1" cubes
• Pack into Ball Wide Mouth Quart Jars jars
• Leave 1 inch headspace

Top each jar off with syrup. (This ratio will make enough for about 3 jars.)
2 1/2 cups of water
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
1/2 tsp vanilla

Use a Bubble Remover to remove bubbles. Use vinegar to wipe down jar rims and remove any sugar sticky residue.  

Put lids on and process in Pressure Canner 90 minutes for quarts or 65 minutes for pints at 10 lbs of pressure. 

If you don't want them canned in a sugary syrup you can preserve them with water. 

Gracious words are a honeycomb,

    sweet to the soul and healing to the bones.

Proverbs 16:24

Canning Hamburger Patties

On my little blog here, you know the one I started because none of our family lives in Texas.  I wanted our family to be able to enjoy and share with us the kids childhood.  Fast forward ten years many of the family have passed on, plus two of the kids have now graduated high school and the third will graduate in two years!

The traffic I get on the blog these days seems to be homeschooling, Bible Bowl, softball and canning related!  The other day I received a message from one of the blog followers asking if I had ever tried canning hamburger patties. That was new!!

So I started doing some research.  The USDA does find canning ground beef to be safe but USDA canning procedures for ground meat call for it to be canned in a jar with an unthickened liquid: water, a broth, or tomato juice. You are allowed to form ground meat into patties, or meatballs, but they too must be canned in a liquid.

There are a few don'ts.  Don't use eggs or bread crumbs!  There are recipes on the web that use eggs and bread crumbs to hold the patties together, thing meatloaf.  But according to the USDA they aren't safe.

Kroger had their 3 lbs tubes of Ground Chuck on sale, buy one get one free.  It's not the 90/10 I prefer but for a first time experiment that works!

Hamburger Patties

3 lbs Ground Beef

1 diced onions

1/2 diced bell pepper

1 Tablespoon Ranch Dressing

1 Tablespoon Season Salt

1 Tablespoon Beef Bullion

1 Tablespoon Worcestershire sauce

With clean hands, mix up all ingredients. Run you a sink of warm/hot water near where you are working. When you start mixing and mixing and mixing all of these cold ingredients with your washed, cleaned and naked hands you are going to want to plunge them into something very warm every few minutes.

Since I needed the patties to be the same size as my quart jars, I used the lid set of a the wide mouth canning jar. Smash the meat into the lid and ring then push your patty out of the ring.  It will slide right off the lid, the perfect size!

I baked in preheated 375 degree oven for 30 minutes flipping the burgers half way through cooking time. Remember they do not have to be fully cooked you are cooking them to remove fat.  While one pan was cooking I continued to make patties laying them out on waxed paper.  As batches of the hamburgers finished cooking I loaded them in my crock pot to keep them warm.  

Next, working with clean sterilized Ball Wide Mouth Quart Jars, I loaded the burgers and covered them with beef broth. I was able to get six patties per quart jar.  Nine pounds of ground beef yielded 8 quarts of patties.

Process the jars in a Pressure Canner 90 minutes for quarts and 75 minutes for pints with 10 pounds of pressure.

So how did they taste and would I do it again?  They heated up well in a skillet, remember because they are canned you are pulling them off the shelf at room temperature. SO heating time is short I threw some in a skillet to get a little crispy edge.

If I did this again I would use a 90/10 meat because these cooked up small.  I'm not certain they will save me any time but it was a fun experiment.  And it did free up room in my freezer!

Wisdom has built her house;

    she has set up its seven pillars.

She has prepared her meat and mixed her wine;

    she has also set her table.

Proverbs 9:1-2

Chicken Pot Pie!

Tonight we have several commitments so I needed an easy dinner, hmm that sounds like I need to break out some of those cans! Abigail said she wanted homemade chicken pot pie, easy enough.  In my crock pot I poured a jar of my canned shredded chicken, chicken broth, and cream of chicken.  About thirty minutes before serving I added a drained jar of mixed vegetables. 

To thicken my soup, I mixed 2 tablespoons of ARGO Corn Starch to one cup cold water until it was very smooth. Then, gradually stir the corn starch/water mixture into the soup to thicken.  I had a package of Pillsbury Pie Crust that I rolled out and cut into cute circles.  Bake according to the package instructions and serve as a topper to your soup. 

So easy and homemade! 

Better a small serving of vegetables with love

    than a fattened calf with hatred.

Proverbs 15:17

Canning Cubed Chicken

For several weeks I've had this brain child for canning cubed chicken.  We have been canning shredded chicken for years, it's one of our staples!  We use it for enchiladas, street tacos, chicken noodle soup, taco soup, chicken pot pies etc.  Basically any recipe that begins with cooking chicken breasts and shred I use our canned chicken.  That busy work is done and the meal is ready about 30 minutes sooner.

With that in mind I wanted to can chicken in cubes.  My primary goal was to have chicken I could use for copy cat Chick-fil-A nuggets AND copy cat Panda Express Sweet Asian Chicken with Rice.  

My hesitation on doing this sooner is that when I looked at canned chicken it had those white floaties that look like egg whites and generally just looked unappealing.  I'm sure they taste fine but I couldn't get over the appearance.   

In researching chicken I found that most of the white gel type substance that comes off of the chicken is the preservatives and fillers injected in chicken. Not all of it is fillers, come of it is coagulated protein that is naturally found in chicken. But it just isn't appealing.  One of the food extensions for home food preservation stated that canning fresh chicken is preferred.  Previously frozen chicken will yield more goo. 

So I began with fresh chicken breasts and cubed it into one and a half inch squares.  Next I seared the cubes in a hot skillet with some vegetable oil.  This will help the shape of the cubes hold up in the canning process.  It also allowed some of the white coagulated protein to cook out.  

Do not cook the meat all the way, only sear the edges.  The chicken will complete cooking in the canner.  When the chicken was seared and cooled slightly I ran it under warm water to rinse off any protein floaties.  

To keep the chicken warm while I seared multiple batches I placed the seared meat in my Crock Pot. Once all the meat was seared I began packing it into my sterilized Ball Wide Mouth Quart Jars.  Into each quart jar I added 2 tablespoons of Dill Pickle Juice. Because it has vinegar, salt, sugar, pepper, garlic, and other spices already infused into it, pickle juice functions as a great marinade, and its acidity goes perfectly with the buttermilk coating of fried chicken.   

Add 1 teaspoon Morton Canning and Pickling Salt per quart to the jar, if desired. I filled the jars with hot water or broth, leaving 1-1/4 inch headspace. Use a plastic tool to remove air bubbles. 

Process in a Pressure Canner, Quarts for 90 minutes and pints for 75 minutes with 10 lbs of pressure.

Now for the test, for dinner tonight I opened a jar and drained the broth.  Next roll the chicken in flour with salt and pepper and fry.  I served them with waffle fries!  It worked beautifully.  My test batch was five pounds of boneless chicken breasts yielding three quart jars.  

Now that I know this gives me the results I was wanting, I'll be watching for chicken breast to go on sale! Enjoy! 

  

Listen, my son, and be wise,

    and set your heart on the right path:

Do not join those who drink too much wine

    or gorge themselves on meat,

for drunkards and gluttons become poor,

    and drowsiness clothes them in rags.

Proverbs 23:19-21