Embarking on the journey of white chicken chili canning offers a delicious and incredibly convenient way to stock your pantry with wholesome, homemade meals. This recipe is designed to create jars of perfectly seasoned white chicken chili, ready to be heated and enjoyed anytime hunger strikes, saving you both time and money.
Key Ingredients for White Chicken Chili Canning
- 2.5 pounds boneless, skinless chicken breasts or thighs, cooked and shredded
- 4 (15-ounce) cans great northern beans, rinsed and drained
- 2 (7-ounce) cans diced green chiles, undrained
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for a little heat)
- 1/4 cup chopped fresh cilantro (optional, for garnish before canning)
How to Make White Chicken Chili Canning
This white chicken chili canning recipe is a game-changer for busy home cooks. It’s surprisingly simple to prepare a big batch that yields multiple jars of flavorful, satisfying chili. The magic lies in the tender chicken, creamy beans, and aromatic spices that create a comforting bowl. Expect to spend about 30 minutes on active preparation, with the canning process adding additional time.
Step-by-Step Instructions
- Prepare Your Canning Equipment: Before you begin cooking, ensure you have all your canning equipment ready. Sterilize your jars, lids, and rings according to manufacturer instructions. This typically involves washing them in hot, soapy water, rinsing thoroughly, and then keeping them hot (e.g., submerged in simmering water or in a warm oven).
- Cook and Shred the Chicken: If you haven’t already, cook your chicken breasts or thighs until thoroughly done. You can boil, bake, or use a slow cooker. Once cooked, let it cool slightly, then shred it using two forks until it’s in bite-sized pieces.
- Sauté Aromatics: In a large stockpot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and bell peppers and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Combine Chili Ingredients: Add the shredded chicken, rinsed and drained great northern beans, undrained diced green chiles, chicken broth, cumin, oregano, salt, black pepper, and cayenne pepper (if using) to the pot. Stir everything together to combine.
- Simmer and Flavor: Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 20-30 minutes. This allows the flavors to meld together beautifully. Taste and adjust seasonings as needed. If you’re adding fresh cilantro before canning, stir it in during the last 5 minutes of simmering.
- Fill the Canning Jars: Ladle the hot chili into your prepared, hot canning jars, leaving a 1-inch headspace (the space between the top of the food and the rim of the jar).
- Remove Air Bubbles and Wipe Rims: Use a non-metallic utensil, such as a plastic spatula or a chopstick, to run around the inside of each jar to release any trapped air bubbles. Then, wipe the rim of each jar with a clean, damp cloth or paper towel to ensure a good seal.
- Apply Lids and Rings: Center the flat lids on top of each jar and screw on the rings until they are fingertip-tight. Do not overtighten.
- Process the Jars in a Water Bath: Place the filled jars in your canner or a large pot filled with boiling water. Ensure the water level covers the jars by at least 1 inch. Bring the water back to a rolling boil and process the jars for the recommended time for chili (typically 75 minutes for pints, 90 minutes for quarts, at altitudes below 1,000 feet – always consult up-to-date canning guidelines for your specific altitude).
- Cool and Check Seals: Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface or a cooling rack to cool completely for 12-24 hours. You will hear the lids ‘ping’ as they seal. Once cooled, check each lid by pressing down on the center. If the lid doesn’t flex, it’s sealed. Remove the rings for storage.
Why You’ll Love This White Chicken Chili Canning
You’ll absolutely adore this white chicken chili canning for its incredible versatility and comforting warmth, just like a classic hearty stew but with a lighter, brighter flavor profile. The tender shredded chicken and creamy cannellini beans create a satisfying base, enhanced by a gentle kick of spices and the bright notes from green chiles – making it a far cry from bland canned soups. Plus, the sheer cost-saving benefit of canning this delicious chili at home is astronomical, turning a pantry staple into an affordable luxury that transforms busy weeknights into gourmet experiences without the takeout bill.
Imagine the relief of reaching into your pantry and pulling out a perfectly seasoned jar that’s ready in minutes, requiring only a quick reheat and your favorite toppings like shredded cheese, sour cream, avocado, or a squeeze of lime. It’s a meal that requires minimal effort but delivers maximum flavor and satisfaction, proving that homemade goodness doesn’t have to be time-consuming. So, don’t wait – dive into the rewarding world of white chicken chili canning and stock your shelves with this delicious, budget-friendly treasure today!
Storing and Reheating Tips
Properly stored, your white chicken chili canning creations will remain delicious and safe to eat for an extended period. Once the jars have cooled and you’ve confirmed the seals are intact, remove the rings. Wipe down each jar and store them in a cool, dark, and dry place, such as a pantry or cellar.
- Refrigeration (for opened jars): Once a jar has been opened, it should be treated like any other leftover. Transfer any unused chili to an airtight container and store it in the refrigerator. It will remain fresh for 3-4 days.
- Freezing (unprocessed jars): While canning is the primary preservation method here, if you have any jars that didn’t seal properly, or if you wish to freeze portions, allow the chili to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Frozen chili will maintain its best quality for 2-3 months.
- Reheating: To reheat your canned white chicken chili, simply open a jar (after ensuring it’s sealed) and pour it into a saucepan. Heat gently over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions in a microwave-safe bowl. If reheating from frozen, thaw it in the refrigerator overnight first, then reheat as directed.
Final Thoughts
White chicken chili canning is a truly rewarding endeavor, offering a delicious and incredibly convenient meal solution for any time. We encourage you to try this recipe and experience the joy of having delicious, homemade chili ready at your fingertips, making busy days significantly easier and more flavorful.
Read more :
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- Canning Vegetable Soup
- Pickled Mixed Vegetables (Giardiniera)
- Canning Vegetable Stock
- Pressure Canning Green Beans
- our Pinterest
White Chicken Chili Canning
Ingredients
Equipment
Method
- Prepare your canning equipment: Sterilize your jars, lids, and rings according to manufacturer instructions. This typically involves washing them in hot, soapy water, rinsing thoroughly, and then keeping them hot (e.g., submerged in simmering water or in a warm oven).
- Cook and shred the chicken: If you haven’t already, cook your chicken breasts or thighs until thoroughly done. You can boil, bake, or use a slow cooker. Once cooked, let it cool slightly, then shred it using two forks until it’s in bite-sized pieces.2.5 pounds boneless, skinless chicken breasts or thighs, cooked and shredded
- Sauté aromatics: In a large stockpot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and bell peppers and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 large onion, chopped, 2 bell peppers (any color), chopped, 4 cloves garlic, minced
- Combine chili ingredients: Add the shredded chicken, rinsed and drained great northern beans, undrained diced green chiles, chicken broth, cumin, oregano, salt, black pepper, and cayenne pepper (if using) to the pot. Stir everything together to combine.2.5 pounds boneless, skinless chicken breasts or thighs, cooked and shredded, 4 (15-ounce) cans great northern beans, rinsed and drained, 2 (7-ounce) cans diced green chiles, undrained, 4 cups chicken broth, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt (or to taste), 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper (optional, for a little heat)
- Simmer and flavor: Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 20-30 minutes. This allows the flavors to meld together beautifully. Taste and adjust seasonings as needed. If you’re adding fresh cilantro before canning, stir it in during the last 5 minutes of simmering.1/4 cup chopped fresh cilantro (optional, for garnish before canning)
- Fill the canning jars: Ladle the hot chili into your prepared, hot canning jars, leaving a 1-inch headspace (the space between the top of the food and the rim of the jar).
- Remove air bubbles and wipe rims: Use a non-metallic utensil, such as a plastic spatula or a chopstick, to run around the inside of each jar to release any trapped air bubbles. Then, wipe the rim of each jar with a clean, damp cloth or paper towel to ensure a good seal.
- Apply lids and rings: Center the flat lids on top of each jar and screw on the rings until they are fingertip-tight. Do not overtighten.
- Process the jars in a water bath: Place the filled jars in your canner or a large pot filled with boiling water. Ensure the water level covers the jars by at least 1 inch. Bring the water back to a rolling boil and process the jars for the recommended time for chili (typically 75 minutes for pints, 90 minutes for quarts, at altitudes below 1,000 feet – always consult up-to-date canning guidelines for your specific altitude).
- Cool and check seals: Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface or a cooling rack to cool completely for 12-24 hours. You will hear the lids ‘ping’ as they seal. Once cooled, check each lid by pressing down on the center. If the lid doesn’t flex, it’s sealed. Remove the rings for storage.