Pressure Canning Bourbon Chicken

You'll love this great recipe for Bourbon Chicken along with Jamie's way to pressure can it and enjoy all year long! Bourbon Chicken Pressure Canning Recipe Tender chicken in an Asian inspired sauce. Make it with or without the Bourbon, delicious both ways.  3 1/2 - 4 lbs. boneless chicken breast or thighs, cut into bite size pieces 1/2 c. apple juice 2/3 c. low sodium soy sauce 1/3 c. ketchup 2 T. apple cider vinegar 3/4 - 1 c. chicken stock 1/4 c. bourbon (optional) 1/2 c. brown sugar, packed 1 t. red pepper flakes 3/4 - 1 t. ground ginger 1 t. each of onion powder and garlic powder Fill hot jars leaving 1" headspace.  Debubble, wipe rims, center lid and add rings to fingertip tight. Pressure can pints for 75 minutes, quarts for 90 minutes following the directions set forth by your spacific “Pressure Canner”. This recipe CANNOT be safely water bath or steam canned. Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.