Canning Chicken Marsala

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Pressure canning chicken marsala preserves this Italian classic for busy weeknights—just heat, thicken the sauce, and serve over noodles, rice, or potatoes.

Prep Time15

Cook Time15

Canning time1 30

Total Time2

Course: meal

Cuisine: Italian

Keyword: Chicken Canning Recipe

Servings: servings, makes 2 quarts or 4 pints

Equipment

Pressure Canner

Ingredients

2 lbs boneless chicken breast or tenders cut into filets
1 lb crimini or white mushrooms sliced
½ cup finely chopped shallots or substitute onion
4 cloves garlic minced
2 tbsp olive oil for browning
1½ cups chicken broth
1½ cups Marsala wine
1½ tsp canning salt
1 tsp ground black pepper
1 tsp dried thyme

Instructions

Prepare your canner and jars.
Cut chicken breasts into filets. Quarter the whole chicken breasts by first cutting them horizontally so they’re flat cutlets, and then slice them in half from top to bottom. You can also cut them smaller, based on your tastes. Or use chicken tenders, which are already about the right size.
Brown chicken in olive oil in a wide pot. Set aside.
In same pot, sauté mushrooms and shallots. Add garlic and cook 30 seconds.
Return chicken to pot. Add broth, Marsala, salt, pepper, and thyme.
Bring to a boil, then simmer for 5 minutes.
Use a slotted spoon to pack solids into jars, leaving 1-inch headspace.
Ladle in hot liquid, maintaining headspace. Debubble, wipe rims, and apply lids.
Pressure can at 10 lbs (weighted gauge) or 11 lbs (dial gauge), adjusting for altitude.
Process pints for 75 minutes and quarts for 90 minutes. Let cool and store.

Notes

Canning Safety Note

This recipe is adapted recipe from Pressure Canning for Beginners and Beyond by Angi Schneider. It follows the pressure canning guidelines for hearty soups from the Unverisity of Alaska (Publication FNH-00065). With both meat and low-acid vegetables, this dish must be pressure canned—never water bath. Be sure to follow pressure guidelines for your elevation.

Do not add cream, butter, cornstarch or other thickeners before canning. Those ingredients are added at serving (if using at all).

Altitude Adjustments

Use the correct pressure setting based on your altitude:

Dial Gauge Canners

0–2,000 ft: 11 lbs
2,001–4,000 ft: 12 lbs
4,001–6,000 ft: 13 lbs
6,001–8,000 ft: 14 lbs

Weighted Gauge Canners

0–1,000 ft: 10 lbs
Above 1,000 ft: 15 lbs

Serving Suggestions

To serve, drain liquid from the jar into a saucepan and whisk in 1 tablespoon of cornstarch per quart. Bring to a boil, then reduce to a simmer and add the solids. Stir in ½ cup of cream if desired. Serve over pasta, rice, or mashed potatoes.

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