Canning Red Thai Curry Chicken Quick meals скачать в хорошем качестве

Canning Red Thai Curry Chicken Quick meals

Today we are canning red Thai curry chicken, this quick meal is easy to process, and even easier to make when you take it off the shelf. It has a ton of flavor, and is balanced. This recipe make 7 quarts, or 14 pints that you can put on your pantry shelf, and is good for up to 18 months. I hope you give this a try. Thanks for stopping by for a visit, and hope your day is an amazing one. Love you all. Ingredients: 8-9 cups of chicken cubed, or two whole chickens cooked and deboned (about 12 pounds) 4 cups of carrots cut into match sticks (about 1 pound) 5 quarts of chicken stock or broth 2 1/2-3 cups of chunked fresh pineapple or one 20oz can 3 cups of chopped scallions (green onions) chopped 1 bulb of garlic (12 cloves) minced or pressed 12oz of red curry paste (3 4oz jars) 2 Tablespoons of grated fresh ginger (4-5 inch piece peeled) 1/4 cup of bottled lime juice 2 Tablespoons of fish sauce 2 teaspoons of kosher salt 1 Tablespoon Kashmiri Powder Tools needed: 12 quart stock pot pressure canner 7 quart jars with lids and rings canning tongs funnel measuring tool