Chicken and Gravy Meal in a Jar

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Chicken and Gravy Meal in a Jar

This pressure canned chicken and gravy is a nearly complete meal in a jar. Just heat, thicken the broth into gravy, and serve over mashed potatoes or rice.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: American

Keyword: Bean Canning Recipes, Meal in a Jar

Servings: servings (2 quarts or 4 pints)

Equipment

Pressure Canner

Ingredients

1 cup onion chopped
1 cup celery finely chopped
1 cup potato peeled & diced
2 lbs chicken white or dark meat, boneless, cut into 2 inch chunks
2 tsp salt or a safe substitute
2 tsp poultry seasoning
1 tsp ground black pepper
4 tbsp dry white wine
Hot chicken stock or water to fill jars

US Customary - Metric

Instructions

Prepare a pressure canner and jars before beginning.
Peel and chop onions, celery, and potatoes.
Cut chicken into 2-inch pieces.
Place all ingredients except broth into a large bowl. Mix thoroughly.
Heat chicken broth or water until hot.
Pack the mixture into hot jars, leaving 1-inch headspace.
Top off with hot broth, maintaining 1-inch headspace.
Debubble, adjust liquid as needed, and wipe rims.
Apply lids and rings.
Pressure can at 10 lbs (weighted gauge) or 11 lbs (dial gauge), adjusting for altitude (see notes). Process pints for 75 minutes and quarts for 90 minutes.
Allow the canner to cool completely to room temperature before opening and removing jars.
Let jars cool undisturbed for 12–24 hours. Check seals before storing.

Notes

Canning Safety Note

This is a tested canning recipe developed by Ball Canning for raw pack. All meal in a jar recipes containing meat and low acid vegetables must be pressure canned—never use a water bath. Because it contains low-acid foods like meat and vegetables, only a pressure canner can safely process. Stick to tested processing times, maintain proper headspace, and adjust pressure for your altitude.

Do not thicken the gravy before canning, that has to be done at serving. Likewise, don't add butter, cream or dairy to this recipe before canning. If using those ingredients, they must be added at serving.

Altitude Adjustments for Pressure Canning

While the processing time doesn’t change at higher elevations, the pressure does. Use the correct pressure setting for 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, empty the jar into a saucepan and heat until it simmers. Thicken the juices with flour or a cornstarch slurry to make a rich gravy, then spoon it over mashed potatoes, rice, or biscuits. It’s a full meal with just a quick reheat.

For something different, use the mixture as a stew with extra broth, or bake it into a pot pie or cottage pie for a cozy dinner twist.

Nutrition