4-1/2 lbs. chicken, cooked, shredded then seared (1-2 c per jar)
2 green bell peppers, diced (1/2 c per jar)
2 medium onions, chopped (1/2 c per jar)
1 red bell pepper, diced (1/4 c per jar)
3-15 oz. cans pineapple chunks, drained, reserving liquid (2/3 of can per jar)
¾ cup brown sugar
1-1/4 cups white vinegar
6 Tbsp. soy sauce
4 Tbs. ketchup
1 tsp. ginger
In quart jars, layer chicken, onions, peppers, and pineapple chunks.
In
a large, stainless steel saucepan, bring brown sugar, vinegar, soy
sauce, ketchup, and 3 cups reserved pineapple juice to a boil over
medium high heat, stirring to completely dissolve sugar.
Pour over layered ingredients in jars, remove air bubbles and adjust liquid as necessary for 1 inch headspace. Pressure can at 15 pounds pressure for 90 minutes.
Makes 5 quarts.
This recipe is from Canning Granny but I personalized it so I had to write it down here.
