🍗 Chicken & Gravy Meal in a Jar
A Nearly Complete Meal – Just Heat, Thicken & Serve
📌 In This Article
⚠️ Important Safety Information
⚠️ Read This Before You Start
This is a tested recipe from Ball Canning. Follow it exactly for safety.
Key Safety Rules:
- Use a pressure canner – never water bath
- Do not add thickeners before canning – flour, cornstarch, and dairy must be added at serving
- Leave 1 inch headspace – critical for proper sealing
- Process for full time – 75 min (pints) or 90 min (quarts)
- Adjust pressure for altitude – see chart below
Always inspect jars before consuming – bulging lids, off odors, or discoloration mean discard immediately.
🍗 The Chicken & Gravy Story
"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." 🍗✨
This recipe from Ball Canning is a lifesaver for busy nights. It combines tender chicken, vegetables, and seasonings in a broth that transforms into gravy when you're ready to eat.
💬 The secret: "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."
📦 Ingredients – For 2 Quarts or 4 Pints
From the Ball Canning Recipe
- 🍗 2 lbs boneless chicken – white or dark meat, cut into 2-inch chunks
- 🧅 1 cup chopped onion
- 🥬 1 cup finely chopped celery
- 🥔 1 cup peeled & diced potato
- 🧂 2 tsp salt
- 🌿 2 tsp poultry seasoning
- 🌶️ 1 tsp black pepper
- 🍷 4 tbsp dry white wine – optional, for depth
- 🥫 Hot chicken stock or water – to fill jars
📝 Step-by-Step Instructions
Step 1 – Prep the Ingredients
- Peel and chop onions, celery, and potatoes into bite-sized pieces.
- Cut chicken into 2-inch chunks.
💡 Pro tip: "White meat chicken holds up better in the canner than dark. I use dark meat for things that I want to fall apart, like pulled chicken taco meat."
Step 2 – Mix and Season
- Place all ingredients except broth into a large bowl.
- Mix thoroughly to distribute seasonings evenly.
Step 3 – Pack the Jars
- Pack the raw mixture into hot jars, filling firmly but not tightly.
- Leave 1 inch headspace.
⚠️ Important: "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."
Step 4 – Add Liquid
- Heat broth until hot.
- Top off jars with hot broth, maintaining 1 inch headspace.
- Remove air bubbles, adjust liquid as needed.
Step 5 – Seal and Process
- Wipe rims clean, apply lids (fingertip-tight).
- Pressure can at 10-11 psi:
- Pints: 75 minutes
- Quarts: 90 minutes
- Let pressure drop naturally.
- Cool 12-24 hours. Check seals.
Step 6 – Serve
- Empty jar into a saucepan and heat until simmering.
- Thicken the juices with flour or cornstarch slurry to make gravy.
- Serve over mashed potatoes, rice, or biscuits.
💡 Pro tip: "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."
📈 Altitude Adjustments
Weighted-Gauge Canner: 0-1,000 ft = 10 psi; Above 1,000 ft = 15 psi
Dial-Gauge Canner:
- 0-2,000 ft = 11 psi
- 2,001-4,000 ft = 12 psi
- 4,001-6,000 ft = 13 psi
- 6,001-8,000 ft = 14 psi
💡 Pro Tips for Perfect Chicken & Gravy
- 🍗 Choose the right meat: White meat holds up better in the canner; dark meat falls apart for shredded dishes.
- 🥔 Use waxy potatoes: Yukon Gold or red potatoes hold their shape better.
- 🌿 Don't skip the poultry seasoning: It's essential for the classic flavor profile.
- 🥫 Use homemade stock: The flavor is unmatched.
- 🍽️ Serve creatively: Use as a stew, pot pie filling, or over biscuits.
❓ Frequently Asked Questions
❓ Can I use a different meat?
Yes – turkey or pork can be substituted.
❓ Can I water bath can this?
No – meat is low-acid and MUST be pressure canned.
❓ Why can't I thicken before canning?
Thickeners interfere with heat penetration and can lead to unsafe food.
❓ How long does it last?
18 months in a cool, dark pantry.
❓ Can I add other vegetables?
Yes – peas, carrots, or mushrooms can be added.
📄 Printable Recipe Card
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║ CHICKEN & GRAVY MEAL IN A JAR ║
║ A Nearly Complete Meal – Just Heat, Thicken & Serve ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 2 quarts or 4 pints | PROCESS: 75-90 min
INGREDIENTS:
- 2 lbs boneless chicken (2" chunks)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup diced potato
- 2 tsp salt
- 2 tsp poultry seasoning
- 1 tsp black pepper
- 4 tbsp white wine (optional)
- Hot chicken stock or water
INSTRUCTIONS:
1. Mix all ingredients except broth in a large bowl.
2. Pack into hot jars, leaving 1" headspace.
3. Top with hot broth, maintaining headspace.
4. Process: pints 75 min, quarts 90 min at 10-11 psi.
5. Let pressure drop naturally. Cool 12-24 hours.
6. At serving: heat, thicken with flour or cornstarch.
STORAGE: 18 months (cool, dark place).
"This pressure canned chicken and gravy is a nearly complete meal in a jar." 🍗✨
© CanningRebels — Chicken & Gravy Meal in a Jar
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