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Canned Chicken Soup

Recipe Submitted by: Regina Sayers of Ivanhoe, Va


Makes 8 Quarts.
Canned Chicken Soup
Chicken Stock
16 cups
Diced Chicken
3 cups (about 1 3-lb chicken)
Diced Celery
1-1/2 cups (about 2 stalks)
Frozen Carrots and Peas
1 cup
Diced Onion
1 cup (about 1 medium)
Salt, optional
to taste
Pepper, optional
to taste
Chicken Bouillon
3 cubes

 

Prepare
  1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.


 

Make

  1. Combine chicken stock, chicken, celery, carrots, peas,  and onion in a large saucepot.
  2. Bring mixture to a boil. Reduce heat and simmer 30 minutes.
  3. Season to taste with salt and pepper, if desired. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved.


Preserve

  1. Ladle hot chicken soup into hot jars leaving 1 inch headspace.
  2. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  3. Process filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude.
  4. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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