Preserving recipe
Chicken and Vegetable Stew in Jars
A mild ready meal with chicken, carrots, celery root and potatoes. No pasta, rice or cream, so it remains suitable for storage.
50 min.
40 min.
16
8
Medium
Ingredients
- 2 kg chicken breast or boneless, skinless chicken thigh meat
- 1.5 kg potatoes
- 1 kg carrots
- 500 g celery root
- 400 g onions
- 300 g frozen peas
- 3.5 l strong chicken stock
- 4 tsp salt
- 2 tsp black pepper
- 2 tsp thyme
- 2 tsp marjoram
- 2 bay leaves
Method
Heat the chicken stock in a large pot. Add the chicken, potatoes, carrots, celery root and onions. Bring everything briefly to the boil until the outside of the chicken no longer looks raw. Add the peas at the end and heat them through briefly.
Remove the bay leaves. Loosely fill clean preserving jars with the chicken and vegetables and cover with hot stock. Do not pack the jars too tightly and leave enough headspace.
Seal the jars and process them only in a pressure canner according to tested instructions for poultry mixed dishes, the correct jar size and the altitude of your location.
To serve, heat the contents thoroughly. Pasta, rice or cream may be added fresh only after opening.
Storage
Store in a cool, dark and dry place. Use only jars with an intact vacuum seal. After opening, keep in the fridge and use within 24 hours.
Shelf life
Up to 12 months with clean processing, an intact vacuum seal and cool, dark storage.
Safety note
Poultry and vegetables are low-acid foods. This recipe must not be canned in a water bath. It must be processed in a pressure canner. Do not add pasta, rice, cream, milk, flour or starch before canning. Do not taste spoiled or suspicious jars.