Canning and Food Storage!

Long ago I could say I had all of my food storage, but I have been using it and haven't replaced anything - so Doug and I are trying to beef it back up.  I really like the homemade/canned stuff - but am still afraid of my pressure cooker . . . but my sister-in-law (Amy Gooch)  is a PRO!  She has canned several food items for me - I really appreciate it!!  If any of you need help - let her know, or if you want her to do it for you - she can do that for you!  E-mail her:  agooch@cox.net

This is an actual picture of how beautiful her canned food is!!!!!

Anyway I wanted to share with you a recipe from our ward cook book that is sooooo good, especially now that it is starting to cool off - I make it straight from my food storage - I have dinner in a snap - and my kids love it so much!

WHITE LIGHTING CHICKEN CHILI - BY Leta Olsen

3-4 cooked chicken breasts - shredded

2T. garlic

1 onion, chopped (I use minced onion - I hate having to chop anything)

3 cans great Northern beans, drained & rinsed ( I use 1 bottle of canned beans)

2 tsp. butter

3 cans chicken broth (I use a 32 oz ready to serve broth package from Wal-mart)

2 T. Taco seasoning mix

3 tsp. lime juice

Topping:  Shredded Cheese & Sour cream

Serve with: bread sticks and fresh salad

Chop onion and mince garlic.  Heat pan with butter then add onion and garlic.  Saute' until onion is soft.  In a crock-pot or large pot, add cooked, shredded chicken, onions and garlic, chicken broth, taco seasoning and lime juice.  Bring to boil and turn down to simmer.  Add beans and serve when beans are warm.  (I skip most steps and throw it al into the crock-pot and walk away until done)

Sprinkle with shredded cheese and 1 table spoon of sour cream.