921 in Color Pressure Cookers with minute imperfections in its paint

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Sweet and Sour Chicken

This recipe comes courtesy of Sarah Thrush, a homesteading economist, teacher & naturalist. Check out her TikTok or Website for more.


5 lbs boneless skinless chicken, cut in bite size pieces
2 large green peppers, chopped
2 large red peppers, chopped
2 onions, chopped
3 - 20 oz cans of pineapple chunks, reserve juice (4th can for more juice/fruit optional)
3/4 cup brown sugar
1 1/4 cups white vinegar
6 tbsp soy sauce
4 tbsp ketchup
1 tsp ginger


  1. Cut chicken into bite size pieces.
  2. Cut onions & peppers into bite size pieces.
  3. Layer in order: raw chicken, veggies and pineapple in quart jars.
  4. Heat the brown sugar, vinegar, soy sauce, ketchup, ginger and 3 cups of pineapple juice (add water if not enough - or use 4th can) and bring to a light boil to dissolve sugar.
  5. Pour liquid over the solids in the jars with 1" headspace.
  6. Wipe rims, add lids, place in canner.


  1. Vent for 10 minutes.
  2. Bring to 10# pressure (see altitude chart below).
  3. Start timer for 90m after pressure is achieved.
  4. Turn off heat, let pressure cooker come down to zero pressure on its own.
  5. Remove pressure cooker lid and let jars stand 5 minutes.
  6. Remove jars and cool for 12-24 hours on a towel/cutting board. Check lids for seals; they should not flex when the center is pressed.
  7. Wash jars in warm soapy water, label and store in pantry.

*Note: Jars and lids do not need to be heated prior to processing.

Altitude in Feet Weighted Gauge Dial Gauge
1-1,000 10 11
1,001-2,000 15 11
2,001-4,000 15 12
4,001-6,000 15 13
6,001-8,000 15 14
8,001-10,000 15 15

Featured Equipment

921 cooker / canner
921 Pressure Cooker

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