Last week I made curry chicken for our neighborhood potluck. I way overestimated how much folks would eat and ended up with a large amount of leftover chicken in curry sauce.
I thought about freezing it, but you know what would happen then... it would fossilize in the freezer until some unspecified future date when I would purge it along with other fossilized freezer deposits. So... I decided to can it so it wouldn't go to waste.
First thing I did was cut the chicken breasts into bite-sized pieces.
While the chicken and sauce heated up...
...I washed some jars.
Filling the jars.
Scalding my Tattler lids.
In the canner, venting. Can you see the steam coming from the petcock on the right?
At proper pressure for our elevation (2700 feet above sea level). I'm actually a touch over required pressure in this photo.
Seven pints of curry chicken, ready for the pantry.
This is the secret to building a preparedness pantry: inch by inch, little by little. A few pints here, a few pints there. Canning leftovers, canning garden produce, canning windfalls... in short, canning whatever you can.