Why This Skill Matters in an Emergency or Survival Situation

Creating canned sweet and sour chicken is a valuable skill in survival scenarios because it allows you to preserve food for long-term storage. Canned goods are ideal for emergency preparedness as they require no refrigeration and can last for years if stored properly. This recipe provides a nutritious and tasty meal option that can be easily prepared and stored without the need for electricity.

What You Need

Materials

  • 2 pounds boneless, skinless chicken breasts
  • 1 cup brown sugar
  • 1 cup white vinegar
  • 1 cup ketchup
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/2 cup cornstarch
  • 1/2 cup pineapple chunks (optional)
  • 1/2 cup red bell pepper, diced (optional)
  • 1/2 cup green bell pepper, diced (optional)
  • 1/2 cup onion, diced (optional)
  • 1/2 cup green onions, chopped (optional)
  • 1/2 cup garlic, minced (optional)
  • 1/2 cup ginger, minced (optional)

Tools

  • Large pot with lid
  • Canning jars with lids and bands
  • Jar lifter
  • Bubble remover
  • Canning funnel
  • Ladle
  • Tongs
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Kitchen thermometer

Step-by-Step Instructions

  1. Prepare Ingredients: Cut the chicken into bite-sized pieces. Dice the optional vegetables and mince the garlic and ginger.
  2. Cook Chicken: In a large pot, bring the chicken pieces to a boil. Reduce heat and simmer until the chicken is fully cooked, about 10 minutes. Remove from heat and set aside.
  3. Make Sauce: In a separate pot, combine brown sugar, white vinegar, ketchup, soy sauce, and water. Bring to a boil and stir until the sugar dissolves. Reduce heat and simmer for 10 minutes.
  4. Thicken Sauce: In a small bowl, mix cornstarch with a little water to create a slurry. Slowly add this to the sauce while stirring continuously. Cook for another 5 minutes until the sauce thickens.
  5. Combine Ingredients: Add the cooked chicken and optional vegetables to the sauce. Stir well to coat the chicken thoroughly.
  6. Sterilize Jars: Wash jars, lids, and bands in hot soapy water. Place jars in a pot of boiling water for 10 minutes. Keep jars hot until ready to use.
  7. Fill Jars: Use a canning funnel to fill jars with the chicken and sauce mixture, leaving 1/2 inch headspace. Remove air bubbles with a non-metallic utensil.
  8. Process Jars: Wipe the rims clean with a damp cloth. Place lids on jars and screw bands on tightly. Process jars in a boiling water bath for 25 minutes.
  9. Cool and Store: Remove jars from the water bath and let them cool completely. Check seals by pressing the center of the lid. If it doesn’t move, the jar is sealed properly.

Common Mistakes and How to Avoid Them

  • Undercooking Chicken: Ensure the chicken is fully cooked before adding to the sauce. Use a meat thermometer to check the internal temperature reaches 165°F.
  • Not Sterilizing Jars Properly: Proper sterilization is crucial to prevent contamination. Boil jars for at least 10 minutes before filling.
  • Overfilling Jars: Leave at least 1/2 inch of headspace to allow for proper sealing and to prevent the sauce from bubbling over during processing.
  • Improper Sealing: Ensure jars are sealed properly to prevent spoilage. Check seals immediately after processing.

Variations, Tips, and Related Techniques

  • Add Vegetables: Include a variety of vegetables like carrots, celery, or bell peppers for added nutrition and flavor.
  • Spice Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
  • Preserve Properly: Always follow proper canning techniques to ensure safety and longevity of the canned goods.
  • Storage: Store canned goods in a cool, dry place away from direct sunlight. Check seals periodically and consume within 1-2 years for best quality.

TLDR: Canned sweet and sour chicken provides a nutritious, long-lasting meal option for emergency preparedness. Follow precise steps for safe preservation. .

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