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Canning White Chicken Chili
Learn how to can white chicken chili—step-by-step guide to preserving this flavorful, creamy chili with chicken, beans, and green chilies for quick, delicious meals year-round.
👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Prepare pressure canner, jars, and lids. If using quarts, you’ll need 7 (1L) or 14 pint jars (500 ml). Add a few inches (about 8 cm) of water to your canner, following the manufacturer’s recommendations, and place it over a low-heat burner with the jars inside, keeping them hot for this hot-pack process. The water should register 180 degrees F (82 degrees C)
2
Drain soaking water from the beans and add them to a large stockpot. Completely cover with fresh water and bring the pot to a boil. Once they boil, remove the pot from the heat and drain.
3
Add the beans to the stock pot with chicken, broth, peppers, corn, onions, garlic, and all the spices. This time, bring the pot to boiling over a high setting to start and reduce to a gentle boil. Continue at a gentle boil for five minutes longer. (NOTE: The beans and veggies won’t be completely cooked after this five-minute period, but don’t worry. The pressure canning process will finish them.)
garlic (minced)4 cloves
4
After the 5-minute boil time, remove the stockpot from the burner and carefully transfer the chili into the jars you’ve prepared and held in reserve. Make sure you add the same amount of solids into each jar and leave one inch or 2.5 cm of headspace for each jar, whether quart or pint. (NOTE: If your last jar is short on liquid, top it off with hot broth or boiling water.)
5
Wipe each jar rim with a dampened cloth, situate lids in place, and tighten bands to finger-tight. Bands that are screwed on too tightly can cause lids to buckle. Then place the jars into your pressure canner.
6
Process the filled jars: For pint jars, process for ⏱️ 75 minutes at 10 psi. For quart jars, process for ⏱️ 90 minutes at 10 psi. Adjust this schedule for your specific altitude if necessary.
7
Once processing is complete, let the canner naturally depressurize before removing the jars to the counter for cooling. Allow them to cool for ⏱️ 12 hours or more, check the seals, and then they’ll be ready for storage.
8
To serve, boil chili in a pot over a medium burner for at least ⏱️ 10 minutes. Additions such as cream cheese or cream can be used to thicken the chili. Add them and stir until the cheese fully melts. Cilantro, chives, or green onions make a fresh, tasty garnish, and the dish is complemented best by tortillas, tortilla chips, or a nice Mexican cornbread.
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