6 Global Fusion Chicken Recipes to Can at Home: Bold Thai, Mexican & Mediterranean Flavors in Jars

Looking to spice up your canning game? These six global fusion chicken recipes blend the bold flavors of Thai, Mexican, and Mediterranean cuisines, making it easy to fill your pantry with mouthwatering meals. Get ready to fill your jars with deliciousness!

Sweet and Spicy Pineapple Chicken

This sweet and spicy pineapple chicken is a delightful twist for your meals. The combination of juicy pineapple and tender chicken provides a burst of flavor you won’t forget. Perfect for canning, you can enjoy this delicious dish straight from the jar whenever you want!

Thai Basil Chicken in a Jar

Thai Basil Chicken is a vibrant dish packed with flavor. This recipe combines tender chicken with fresh basil and colorful peppers, all beautifully layered in a jar. It’s a fun and easy way to enjoy bold Thai flavors at home.

Cilantro Lime Chicken with Black Beans

Cilantro Lime Chicken with Black Beans brings a burst of flavor to your pantry. This easy recipe combines tender chicken with hearty black beans, all infused with zesty lime and fresh cilantro. It’s a perfect meal to can at home and enjoy later, making it a go-to for busy nights!

Garlic Parmesan Chicken Marinade

This Garlic Parmesan Chicken Marinade is a game-changer for your meals. Just mix fresh garlic, Parmesan cheese, and herbs with olive oil, and you’ve got a tasty blend ready to soak into your chicken. Pop it in a jar, and you're set for easy meal prep!

Chipotle Lime Salsa Chicken

Chipotle lime salsa chicken is a tasty twist on traditional salsa. It combines smoky chipotle flavors with fresh veggies and tender chicken, making it perfect for dipping or as a topping. Pack it in jars for a zesty treat you can enjoy anytime!

Mediterranean Lemon Herb Chicken

Making Mediterranean Lemon Herb Chicken at home is a breeze. With fresh lemon and fragrant herbs, this dish brings a burst of flavor to your meals. Pack it in jars, and you've got a delightful treat ready for any occasion!

Stop Freezing Chili! How to Safely Can Chili Con Carne for Instant Campfire Dinners & Lunchbox Wins

🚫 Stop Freezing Chili! 🏕️🍱

Your freezer is NOT the chili graveyard! Ditch frostbitten leftovers and unlock **shelf-stable, flavor-packed chili** ready to devour in 2 minutes flat—no thawing, no fuss. (Psst… Your future campfire self will thank you.)

✅ Why This Chili is a Freezer-Free Gamechanger

• 🔥 No More Freezer Burn: Preserve that smoky, spicy flavor for **2+ years**—no icy betrayal.
• 💸 Cheaper Than Takeout: Batch-cook for pennies per jar (even with grass-fed beef!).
• 🎒 Campfire Hero: Heat-and-eat meals for hiking, RV trips, or “I forgot to meal prep” Mondays.
• ⚠️ Botulism-Proof: Done right, it’s safer than your aunt’s questionable potato salad.

🥩 Ingredients (Makes 7 Pint Jars)

• 2 lbs ground beef (or turkey for a lean twist)
• 1 onion, diced (tears optional)
• 4 garlic cloves, minced (or 1 tbsp pre-chopped—we don’t judge)
• 2 cans kidney beans, drained (or 3 cups cooked dry beans)
• 1 can (28 oz) crushed tomatoes
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika (for that campfire vibe)
• Salt & pepper to taste
• Optional: 1 diced jalapeño or 1 cup corn (live dangerously)

👩🍳 Step-by-Step: Canning Like a Pro

1. Brown & Sizzle: Cook beef in a skillet until crispy. Drain fat (unless you’re into greasy chili).
2. Simmer the Magic: Throw everything into a pot. Simmer 20 mins—taste and add more heat if you dare.
3. Jar It Up: Ladle hot chili into sterilized jars, leaving 1-inch headspace. Wipe rims like you’re OCD.
4. Pressure Can: Process pints for 75 mins at 11 PSI (adjust for altitude). *Water bath? Nope. Botulism isn’t a joke.*
5. Cool & Label: Let jars cool 24 hrs. Tag them “Better Than Your Ex’s Chili.”

💡 Pro Tips for Chili Champions

• 🌶️ Spice Control: Add cayenne post-canning to avoid “mouth on fire” surprises.
• 🥫 No Siphoning: Let chili settle before ladling to keep jars clean.
• 🧼 Vinegar Hack: Wipe jars with white vinegar to prevent mineral stains.
  
  

Find new, exciting ways to reuse Mason jars & reCAP - Including Fementing! Free USA shipping on orders over $30.

📦 Storage & Campfire Swagger

• ⏳ Shelf Life: 2+ years in a cool, dark pantry. Refrigerate after opening (if there’s leftovers).
• 🔥 Campfire Queen: Dump a jar into a pot, heat, and top with cheese. *Mic drop.*
• 🎁 Gift Flex: Pair with cornbread mix and a mini hot sauce—instant hero status.

👇 Tag your favorite campfire chef or meal-prep maniac! 👇

Muscle Fuel for Pennies: Canning Protein-Packed Salmon (The Prepper’s Pantry Staple Your Gym Buddies Will Beg For!)

Confession time: I used to think canned salmon was just for grandmas and doomsday preppers… until I realized my post-workout “protein shakes” cost more than my car payment. Enter this hack: home-canned salmon that’s cheaper than a gym membership and shelf-stable longer than your New Year’s resolutions. Spoiler: My CrossFit crew now raids my pantry like raccoons.

🐟 Why This Recipe Slaps Harder Than a Kettlebell

• 💰 Cheaper Than Rotisserie Chicken: I canned 20 lbs of salmon for what ONE store-bought jar costs. *drops mic*
• 💪 Gains Without the Pain: 40g protein per jar? Yes, even on days you skip leg day.
• 🔋 Apocalypse-Approved: Survived a 3-day blackout. My salmon? Still pristine. My WiFi? Gone forever.

🎣 Ingredients (No Yacht or Fishing License Required)

• 5 lbs fresh salmon fillets (wild-caught, or whatever your budget allows—no judgment)
• 1 tbsp kosher salt (the chunky stuff, not table salt unless you enjoy metallic vibes)
• 2 cups water (filtered, unless you’re into chlorine-flavored fish)
• Optional: Lemon slices (for “fancy points”) or smoked paprika (to pretend you’re a gourmet)

👩🍳 Steps Even Your Instant Pot-Obsessed Aunt Could Nail

1. Skin & Chop: Remove salmon skin (or leave it if you’re chaotic). Cut into jar-sized chunks. Pretend you’re a sushi chef. Fail. It’s fine.
2. Salt Like the Dead Sea: Layer salmon in jars, sprinkle salt like you’re seasoning a TikTok steak. Add lemon/paprika if you’re extra.
3. Pressure Can or Bust: Pour water over fish, leave 1-inch headspace. Process pints 100 mins at 11 PSI. *Don’t wing this—botulism isn’t a vibe.*
4. Cool & Flex: Let jars cool 24 hrs. Check seals. Brag on Instagram: “Meal prep level: Alaskan fisherman.”

🥫 Storage Hacks That’ll Make Your Spouse Side-Eye You

• ⏳ Shelf Life: 3-5 years… if you hide it behind the expired ketchup.
• 🍝 Secret Uses: Toss into pasta, slap on salads, or eat straight from the jar while crying about grocery inflation.
• 🎁 Gift Warning: Give a jar to your gym buddy. Prepare for them to DM you at 2 AM for more.

👇 Tag someone who thinks protein powder is a personality trait. 👇

Find new, exciting ways to reuse Mason jars & reCAP - Including Fementing! Free USA shipping on orders over $30.

Korean Comfort in a Jar: My Family’s Secret Kimchee Recipe

🔥 Killa Kimchee Recipe 🔥

You’ll never buy store-bought again! Introducing **the secret brining technique everyone’s raving about**—straight from my family’s kitchen. Packed with **gut-healing** probiotics, this **shelf-stable** kimchee is both nostalgic and unbelievably easy.

🌟 Why It’s Amazing 🌟

- ✅ **Nutrient-Packed**: Loaded with vitamins A, C, and friendly bacteria for a healthy gut. - 🔥 **Cost-Saving**: Use up extra veggies and skip expensive pre-made jars. - 💡 **Versatile**: Add it to fried rice, soups, or even grilled cheese sandwiches. - ✅ **Trend-Worthy**: Fermented foods are all the rage—stay ahead of the curve!

📝 Ingredients 📝

• 1 large head Napa cabbage (about 2 lbs), chopped
• ¼ cup sea salt (coarse)
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tablespoons Korean chili flakes (Gochugaru) — adjust to taste
• 2 tablespoons fish sauce (optional for extra umami)
• 1 teaspoon sugar (or sweetener of choice)
• (Optional) 1 cup thinly sliced radishes or carrots for extra crunch
  
  

🔪 Step-by-Step Instructions 🔪

1. **Brine**: Place chopped cabbage in a large bowl and massage with salt. Cover with water and let sit for 2 hours. 

(💡 *Pro Tip*: Ensure the cabbage is fully submerged—this is the secret to great texture!) 

2. **Rinse & Drain**: Rinse cabbage thoroughly under cold water to remove excess salt. Gently squeeze out any extra moisture. 

3. **Mix**: In a separate bowl, combine garlic, ginger, chili flakes, fish sauce, and sugar. Stir into the cabbage until fully coated. 

4. **Pack**: Spoon kimchee into a clean jar, pressing down firmly to remove air pockets. Leave about 1 inch of space at the top. 

5. **Ferment**: Seal the jar loosely and place on the counter for 1-3 days. (💡 *Pro Tip*: Taste daily—if it’s too sour, move it to the fridge to slow fermentation.)

📦 Storage & Use Ideas 📦

- Find new, exciting ways to reuse Mason jars & reCAP - Including Fementing! Free USA shipping on orders over $30.

Store in the refrigerator once you reach your desired tartness—**it keeps for weeks**. - Stir a spoonful into soups or stews for an instant flavor boost. - Pack in small jars and share as a homemade gift with friends.

Tag someone who needs this!

Canning Strawberry-Rhubarb Jam: The Secret to Year-Round Pancakes, Scones & Cheese Boards

🍓✨ Strawberry-Rhubarb Jam: The Sweet-Tart Spread That’s Breaking the Internet (No Pectin Drama!) ✨🍓

Forget store-bought jam with its weird additives and sad flavors! This **vibrant strawberry-rhubarb jam** is a nostalgic explosion of summer in every spoonful—perfectly balanced between sweet and tangy, and so easy to can, even your grandma will ask for YOUR recipe. Plus, it’s about to make your pancakes, yogurt, and cheese boards legendary.

✅ Why This Jam is a Pantry Game-Changer

• 🔥 Flavor Bomb: Rhubarb’s zing + strawberry’s sweetness = a match made in heaven.
• 💰 Cheaper Than Therapy: Use up garden or farmers’ market gluts for pennies per jar.
• 🎁 Gift of the Year: Handmade jars with cute labels? Instant love magnet.
• 🌿 No Fake Stuff: Just fruit, sugar, and lemon juice—**no pectin required** (unless you’re impatient!).

🍓 Ingredients (Makes 6 Half-Pint Jars)

• 4 cups fresh strawberries, hulled and crushed
• 4 cups rhubarb, finely chopped (no leaves!)
• 4 cups granulated sugar
• ¼ cup lemon juice (fresh-squeezed for best flavor)
• 1 tsp butter (optional, reduces foaming)
• 1 box (1.75 oz) powdered pectin (optional, for faster set)

👩🍳 Step-by-Step Instructions

1. Prep the Jars: Sterilize jars and lids in boiling water. Keep hot until filling.
2. Cook the Jam: In a large pot, mix strawberries, rhubarb, lemon juice, and pectin (if using). Bring to a rolling boil. Add sugar and butter, stirring nonstop. Boil hard for 1-2 minutes.
3. Test the Set: Dab jam on a chilled spoon. If it wrinkles when pushed, it’s ready! No pectin? Simmer 15-20 mins until thickened.
4. Can It: Ladle hot jam into jars, leaving ¼-inch headspace. Wipe rims, seal, and process in a water bath for 10 mins (adjust for altitude).
5. Cool & Celebrate: Let jars rest 24 hrs. Check seals, then label and stash!

💡 Pro Tips

• 🌶️ Spice It Up: Add a pinch of cinnamon or a finely chopped chili for a kick!
• 🕒 No Pectin Panic: Natural pectin in rhubarb helps it set—just be patient.
• ⚠️ Acid Alert: Lemon juice ensures safe pH levels for canning. Don’t skip it!

Discover how you can be self-sufficient on a 1/4 acre backyard

📦 Storage & Serving Ideas

• ⏳ Shelf Life: 1 year unopened. Refrigerate after opening and devour within 3 months.
• 🍞 Beyond Toast: Swirl into oatmeal, glaze meats, or mix into salad dressings.
• 🎀 Gift Hack: Tie jars with twine and a recipe card for “Jam Thumbprint Cookies.”

👇 Tag your favorite jam lover—they’ll owe you forever! 👇