Sweet and Sour Chicken for Canning

4-1/2 pounds cooked chicken (I cubed mine, but you can shred it if you like)
2 green bell peppers, large dice
2 medium onions, large dice
1 red bell pepper, large dice
3 15-ounce cans of pineapple chunks, drained, reserving liquid
Additional pineapple juice to equal 3 cups
1-1/2 cups packed brown sugar
2-1/2 cups white vinegar
12 tablespoons soy sauce
8 tablespoons ketchup
2 teaspoons finely diced fresh ginger

In quart jars, layer chicken, onions, peppers, and pineapple chunks. Tamp down each layer to make sure everything is tightly packed to just below the 1-inch headspace level.

In a large saucepan, bring brown sugar, vinegar, soy sauce, ketchup, and 6 cups total of pineapple juice to a boil over medium heat, stirring to dissolve sugar.

Pour hot sauce over layered ingredients in jars, remove air bubbles, and adjust liquid as necessary. Wipe jar rims, tighten lids and rings to fingertip tightness.

Pressure can at 10 pounds of pressure for 90 minutes.

Makes 5 quarts.

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