Chicken and Mushrooms in Garlic Sauce (Pressure Canning Recipe)

4.67 from 3 votes

Chicken and Mushrooms in Garlic Sauce (Pressure Canning Recipe)

This pressure canned chicken and mushrooms in garlic sauce is a savory, shelf-stable meal with tender chicken, mushrooms, and white wine garlic broth. Serve it creamy by thickening with a roux and a splash of cream for a rich, comforting dinner. Ready in under 20 minutes—perfect for busy nights.

Prep Time15

Canning Time1 30

Total Time1 45

Course: Dinner

Cuisine: American

Keyword: Meal in a Jar

Servings: servings, makes 2 quarts or 4 pints

Equipment

Pressure Canner

Ingredients

2 lbs chicken breast boneless, skinless, cut into 1-inch cubes
1 lb mushrooms sliced
2 cups chicken broth
1 cup dry white wine
1 bulb garlic minced, yes the whole bulb
1½ tsp salt
½ tsp black pepper

Instructions

Prepare a pressure canner for hot pack, preheating the water to about 180°F.
In a medium stockpot, combine the chicken broth and diced chicken. Bring to a simmer and cook for 8–10 minutes.
Add mushrooms, garlic, white wine, salt, and pepper. Simmer for another 5 minutes to fully heat through.
Use a slotted spoon to fill hot jars with chicken and mushrooms, distributing solids evenly.
Ladle in hot cooking liquid, leaving 1 inch of headspace. Remove air bubbles, adjust headspace, and wipe jar rims clean.
Apply two-piece canning lids and process in a pressure canner at 10 lbs (weighted) or 11 lbs (dial), adjusting for altitude.
Process pints for 75 minutes and quarts for 90 minutes.
Let jars cool undisturbed for 12–24 hours before checking seals and storing.

Notes

This is a pressure canning recipe for low-acid ingredients. Do not water bath can. Always maintain 1-inch headspace and follow altitude adjustments for safe processing.

Altitude Adjustments

Use these pressure settings:

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

For Serving (per quart)

1 tablespoon butter
1 tablespoon flour
¼ cup heavy cream

To serve, whisk butter and flour into a roux. Slowly stir in the jar liquid, add the chicken and mushrooms, and simmer until thickened. Finish with cream and serve hot over rice, pasta, or vegetables.

Generally, this meal in a jar is served with cream and thickened with a bit of flour at serving. Just be sure you don't add those ingredients when canning, and stick to the recipe as written. Dairy and thickeners are always added at serving for meal in a jar recipes, simply because they're not tested for home canning.

Nutrition