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Put your chicken in a big pot or dutch oven. Cover with water and bring to a boil. Cook until chicken is done and tender. Remove chicken to cool but save chicken broth in your pot or dutch oven.
Fill your pressure cooker with water about halfway. When water is hot, add your clean quart size jars and lids so that they may start to sterilize.
Once the chicken is cooled, pull chicken apart until it is shredded.
Added chicken to your jars and then add broth with one-inch headspace. This will be right below the jar rim.
Add your lid and band to all jars.
Add your jars back to the pressure cooker, cover and bring to a boil.*If you end up getting white lines on your jars due to hard water, you can add one cup of vinegar to your water before boiling.
Once your water has come to a boil, keep the pressure cooker at a steady pressure of 11 pounds for 90 minutes.
When finished, turn off and allow pressure to release naturally. Remove lid and jars.
Let jars sit for at least 24 hours to cool and seal. Label and store.