The other night I needed a quick dinner. After a chaotic week I had not prepared what I’d planned. I went downstairs to my canning cupboard and grabbed a couple quarts of white bean chicken chili. It dawned on me as I was preparing it that it is a recipe that I meant to post back in the fall time, and never did. So I figured I’d post it now. It is so yummy, and so easy for a quick dinner. This meal MUST be canned in a pressure canner. It cannot be canned in a boiling water bath canner. It contains meat, beans and vegetables and these are all low acid foods. All low acid foods must be canned in a pressure canner. You will need to know and understand basic canning procedures to follow this recipe. I did not go “step by step” for canning. White Bean Chicken Chili ~recipe will make 6 to 7 quarts 3 #’s navy beans 1 ½ gallons water 2T salt 2 #’s boneless, skinless chicken (breasts or thighs, your choice) 1 quart corn or 4 cups frozen corn 1 large or 2
Thanks for sharing the menu planning calendar. I printed it off and have it on my fridge. I am going to try (again) to plan our meals. God bless.
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