Usually when I make soup that has pasta in it -- especially if I know there will be leftovers, which there pretty much always is -- I cook the pasta separately and then add it to the soup; so, yes, that's what I was thinking might be best as far as canning it. Let us know how it comes out, however you decide to do it!

http://thebayougardener.com/sm...

Start from the bottom of the thread, and work your way up...

@Gymgirl Linda, thanks for posting that. And wow, that's a lot of canned chicken.

I have to agree with one who posted there that the chicken can be a bit on the drier side as in the texture it leaves in your mouth, though flavor is very good. I already opened and tested one of my jars and made the chicken salad sandwich spread. That's where I noticed that dry-like effect. However, when I made some chicken and noodles with a half-pint jar that I had canned of combination white and dark meat, I did not notice that at all; so there any dryness I guess gets hidden in the noodles.

Today I picked up some tortilla shells and hope to try some with chicken quesadilla in a similar fashion as to Taco Bell. It will be interesting to see how I like it fixed that way.

But I have to agree, that I much prefer breast meat chicken tenders grilled outdoors on the grill, or even quick fried in olive oil coated with Kentucky Kernel. And any other I prefer fried. My efforts have been mostly toward a few quick and easy things.

With the new year coming, corned beef is easily found in our small town. My mom bought me a slab, and I canned it. I really enjoy Rubens, so hope to try those soon with my canned corned beef. This was also a fairly easy process, but I went by some online instructions and boiled the corn beef a bit first and hot packed. But I think I would have been okay raw packing the meat as some do. [The website I found pre-boiled the meat to scoop off the frothy icky-looking white stuff, and so I did, but really wondered if it would happen in the jar.]

I made a quesadilla with my canned white meat chicken last evening. I liked it. didn't seem a bit dry fixed that way. And I have to say that I think this recipe for a quesadilla sauce similar to Taco Bell's is very tasty for anyone wanting to try:
1/4 cup mayonaise
2 teaspoons minced jalepeno slices
2 teaspoons jalepeno juice
3/4 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
pinch salt

I purchased a jar of mild jalapenos and they really were mild. I would have preferred a *little* heat, but flavor was still good. The only other thing I found a slight problem was that I didn't drain the chicken meat well. (I've used all my small strainers for seed sifting .]