Using clean wide-mouth jars, be sure each jar is room temperature seeing we will be raw stacking each cold ingredient.

Mix the black and pinto beans together in a bowl and set aside. Using a measuring cup and funnel, add 1 cup of mixed beans to each quart jar, and a ½ cup to each pint jar.

Next, place ½ cup of peppers in each quart jar, then add a ½ cup of onion slices right after. Gently tamp down the pepper and onions using your headspace measuring tool, to ensure room is made for the remaining ingredients. If using pints, add ¼ cup of each ingredient.

Core and dice one Roma tomato at a time and add to each quart. If using pints, a half of diced Roma tomato is added to each pint.

Slice one chicken thigh and slice one small chicken breast and add to each quart. To tenderize the breast meat, mix the thigh and breast meat together in the jar before adding the spices and broth. If using pints, slice a half breast and half thigh, mix and add to each pint.

Add 1 generous tablespoon of the fajita spice blend to each quart jar and a generous ½ tablespoon to each pint jar.

Next, slowly add chicken broth until it stops filling. Using the flip side of the headspace measuring tool, remove air bubbles by sliding the tool down the sides of the jar and pressing into the jar’s center mass. Add additional broth and repeat until there are no air pockets remaining and the broth is at 1-inch of headspace. Complete this step for every jar.

Wipe the jar rims with a wet washcloth dipped in vinegar. Add a canning lid and ring to each jar and hand tighten.

Process in a pressure canner at 10 PSI or according to your elevation; 90 minutes for quarts and 75 minutes for pints.

The best part of creating a meal in a jar is you simply need to heat and serve! I like to empty the entire jar into a skillet and quickly heat through on medium-high heat. I use my cast iron skillet to lightly toast corn tortillas while the fajita mixture heats through. Small bowls of freshly chopped cilantro, lime wedges, shredded cheese and my homecanned salsa are set aside to give the fajitas a finishing touch.