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Canned Seasoned Chicken Cutlets

Delicious, tender and versatile chicken. Have it cold on a sandwich, hot with some vegetables and gravy or many other uses.
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Prep Time 20 mins
Cook Time 2 hrs 30 mins
Course Main Course, Snack

Equipment

  • 1 Pressure Canner
  • Canning Jars

Ingredients
  

  • chicken cutlets, skin off 2-4 per jar depending on size
  • onion powder to taste
  • garlic powder to taste
  • salt to taste
  • pepper to taste
  • oil for frying

Instructions
 

  • Sprinkle cutlets on both sides with onion powder, garlic powder, salt and pepper to taste.
  • Heat a large frying pan with oil over high heat, add cutlets and brown on both sides. place on a plate and put into fridge to cool.
  • Prepare Pressure Canner as well as any jars, lids and seals required. Set jars out on benchtop ready for filling. The amount of jars depends on how many cutlets you want in each.
  • Divide the chicken between jars using tongs to help, If the pieces wont fit through the rim, just chop of one side off the cutlet next to the bone and put them in separately.
  • Once the jars are packed, take a paper towel damp with some white vinegar and wipe down the rim of the jars to remove anything that may interfere with the seal. Place the lids and lower the jars into Canner. If there is space for more jars, you can add jars filled with water to prevent them from tipping during processing.
  • Add the lid and bring the Canner to boil until steam comes out the top in a steady stream for 10 minutes. Add the pressure regulator weight (10lb for under 1000ft elevation and 15lb for over 1000ft elevation) and let the Canner come to pressure and the weight jiggles.
  • Start timer according to size of jar. 65 minutes for 500ml (pint) and 75 minutes for 1L (quart)
  • Once timer is finished, turn heat off and follow manufacturers instructions for de-pressurization.
  • Remove jars from Canner and place on wooden board for 12-18 hours.
  • Remove rings/clips and check to make sure they have sealed. If there is any residue on the jars give it a clean with a cloth and some warm soapy water then label your jars with the contents and date processed. Store in a single layer, do not stack.