canned chicken nuggets

Canned Chicken Nuggets Recipe

Ingredients:

For the Chicken Nuggets:

• 2 lbs ground chicken (or finely chopped cooked chicken breast)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional)
• 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)

For Canning:

• Chicken broth (or water)
• Canning jars, lids, and bands (pint-sized jars work well)
• Pressure canner (required for safely canning meat)

Instructions:

1. Prepare the Chicken Nuggets:
   • In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, pepper, paprika, and parsley.
   • Mix thoroughly until all ingredients are well combined.
   • Shape the mixture into small, bite-sized nuggets, about 1 inch in diameter. Set aside.
2. Pre-Cook the Nuggets (Optional but Recommended):
   • Lightly fry the nuggets in a skillet over medium heat with a small amount of oil, just until they are browned on the outside but not fully cooked through. This step helps to hold their shape during canning and enhances their flavor.
   • Set the pre-cooked nuggets aside on a plate lined with paper towels.
3. Prepare the Canning Jars:
   • Sterilize your canning jars, lids, and bands by boiling them in water for at least 10 minutes. Keep them hot until ready to use.
   • Fill each jar loosely with the pre-cooked chicken nuggets, leaving about 1 inch of headspace at the top.
4. Add Liquid:
   • Pour hot chicken broth (or water) over the nuggets in the jars, maintaining the 1-inch headspace. The liquid should cover the nuggets completely, but don’t overfill.
5. Remove Air Bubbles:
   • Use a non-metallic utensil (like a plastic spatula) to remove any air bubbles from the jars. Adjust the headspace if necessary.
6. Seal the Jars:
   • Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and secure them with the bands, tightening them until fingertip-tight.
7. Process in a Pressure Canner:
   • Place the jars in your pressure canner. Follow the manufacturer’s instructions for your specific model.
   • Process the jars at 10 pounds of pressure for 75 minutes for pint jars or 90 minutes for quart jars. Adjust for altitude as necessary.
   • Allow the canner to cool completely before removing the jars.
8. Cool and Store:
   • Once cooled, check the seals on the jars. If the center of the lid is concave and doesn’t move, the jar is sealed properly.
   • Store the sealed jars in a cool, dark place for up to 1 year. If any jars didn’t seal, refrigerate and use within a week.

Tips:

• For a different flavor, you can experiment with different seasonings or add a bit of cheese to the nugget mixture.
• Always use a pressure canner when canning meat for safety, as water bath canning does not reach high enough temperatures to kill harmful bacteria.

Cooking and Canning Time:

• Prep Time: 30 minutes
• Pre-Cook Time: 10-15 minutes (optional)
• Canning Process Time: 75-90 minutes
• Total Time: Approximately 2-3 hours

Nutritional Information (per 4-5 nuggets):

• Calories: ~250 kcal
• Protein: ~25g
• Fat: ~12g
• Carbohydrates: ~10g
• Fiber: ~1g

These Canned Chicken Nuggets are great for quick meals. Just heat them up in the oven or microwave and enjoy!