Early to rise --- helps fill the pantry.
White Bean Chili (Chicken)
I started the chicken in the slow cooker last night
and put the beans on to soak.
Got up early this morning and did the rest of the work.
I've still had time to keep the laundry going and work on tax returns.
Not bad for a days work.
They're now cooling on the counter.
A few quarts for me and a few for my daughter in law.
Next on the list is beef stew.
Prepare canner and jars.
White Bean (Chicken) Chili
yield 7 quarts
2 lbs of navy beans, sorted and rinsed (soak overnight)
2 lbs of boneless chicken (cooked overnight in crockpot)
I added extra water to the chicken and added some bouillon to concentrate the flavor.
Shred chicken and put back in broth.
Drain beans and recover with water just barely.
Add the chicken and broth.
(Goal is to have enough broth to add to jars.)
cut up 2 onions
add 2 cans of diced green chilies
add a couple of teaspoons of garlic powder
add chili powder
(for our taste I went with approximately 4 tbsp)
Simmer for 30 minutes.
I then put hot beans (with slotted spoon) into hot jars.
After the beans were distributed to the jars I ladled in the broth.
Wipe tops, finger tighten lids, etc.
For my area 10 lbs of pressure for 90 minutes.