Orange Chicken - Meal in a jar

Once again the fabulous meal in a jar caught my eye! I just love them. 

From Creative Canning:

Orange Chicken

Another clone of Panda Express.

2 lbs chicken
1 tablespoon ginger
1 teaspoon garlic
1/2 teaspoon crushed red pepper
1 tablespoon rice wine
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons granulated sugar
5 tablespoons white vinegar
1 cup orange juice
zest of 1 orange
3 pint jars

Cut chicken into bite sized pieces and stir fry
Add all other ingredients in pan and bring to a light boil
Pour into jars distributing evenly
Add orange juice to fill line if needed

For pints process 75 minutes at 11 lbs pressure
Quarts would need 90 minutes.

When serving add cornstarch to sauce to thicken.
Serve over rice. 

Now I used fresh ginger (always), so add a bit more than called for in the recipe. And I also mixed boneless skinless breasts and thighs. And added a cup more OJ than the recipe called for. 

Processed at 15 pounds for 150 minutes.

But yummy!

Sweet and Sour Chicken - Meal in a Jar

I love love love meals in a jar. 

#1) I know what is in them

#2) They are on the shelf and quick for the kids to grab when I am not home

#3) I know what is in them

Creative Canning 

is one of my very favorite blogs and I got this from her. Stole it fair and square. And really only made a few changes. Here is her recipe which I followed to a T with only a few exceptions:

4.5 lbs chicken,boneless, skinless, thighs and breasts cut in bite sized pieces

2 large green peppers chopped

1 large red pepper chopped

2 onions chopped

3 20 oz cans pineapple chunks drained, reserve juice

3/4 cup brown sugar

1 1/4 cups white vinegar

6 tablespoons soy sauce

4 tablespoons catsup

1 tsp ginger

Layer the chicken, onions, peppers and pineapple in quart jars.

Heat the brown sugar, vinegar, soy sauce, catsup, ginger, and 3 cups of pineapple juice (add water if there is not enough) and bring to a light boil until the sugar is dissolved.

Pour liquid over the solids in the jar to the fill line.

Pressure can for 90 minutes at 11 lbs pressure or according to your elevation.

 

 

I added shredded carrots and mixed boneless thigh meat and boneless breast meat. And of course pressure canned at 15 pounds for 1 hour 50 minutes. 

 

I did 1 1/2 the sauce because I made more than 5 quarts. 

 I plan on letting this sit and come together for a few weeks, but then it is on. A little rice, and it is Chinese for dinner, with no funky stuff in it, no MSG, just good old chicken and veggies. 

 

I will also add just a little cornstarch upon reheating to thicken. 

Yummy!!!