Chicken Burrito in a Jar

Ingredients:

Layer the following in order as listed in clean, sterilized quart jars. 

• 1/2 Cup soaked red and black beans 
• 1/4 Cup fresh corn kernels
• 1/3 Cup bell pepper, diced 
• 1/3 Cup onion, diced 
• 1 Cup raw Chicken breast and thigh-cubes
• 1 Tbsp pickled jalapeños 
• 4 Tablespoons Rotel Tomatoes (you choose heat)
• 1 Tablespoon taco seasoning 
• 1/2 Teaspoon salt 
• Chicken broth to fill quart jars to 1-inch head space

Directions:

1. Prep vegetables.  
2. Fill pressure canner with cold water to level according to canner instructions. 
3. Layer ingredients according to above list leaving 1” headspace in cold jars.
4. Place jars in canner and turn heat on High. 
5. When steam begins to vent, set timer to 10 minutes. 
6. When timer goes off, place 10 lb pressure regulator onto vent stem. 
7. When gauge gets to 10 lbs, set timer to 90 minutes (75 minutes for pints). 
8. When timer goes off. Turn off heat and let sit until pressure goes all the way down. 
9. Remove canner lid and let sit 5 more minutes. 
10. Remove jars and place on towel lined counter.  
11. Allow to cool without moving for several hours. 
12. Remove bands, label and store in a cool, dry location.