Canning Chicken Soup
Pressure cooking and canning chicken soup is a great way to ensure you can enjoy the soup year round.
Ingredients
Scale
- 1 chicken, about 5 lbs
- 5–6 carrots
- 3 yellow onions
- 1 head of celery
- 3 lbs potatoes
- 2 cups peas (optional)
- 1–2 heads of garlic
- 1 Tablespoon of rosemary
- 2 Tablespoons Italian seasoning
- 1 Tablespoon black pepper
- 8 teaspoons salt
Equipment needed:
Instructions
- Place chicken in a large pot and cover with 4 quarts of water
- Heat over medium-high heat and bring to a boil
- Reduce heat, and let simmer until cooked through, about an hour
- Remove from heat and remove chicken to a separate pan or bowl to cool
- While chicken is cooking, prepare vegetables by peeling and dicing carrots, onions, and potatoes, dicing celery, and peeling and mincing garlic
- Add prepared vegetables to a large pot or bowl, and top with rosemary, Italian seaosning, and black pepper
- Strain particles out of broth with a sieve if necessary, and add to vegetables
- When chicken is cooled enough to handle, debone, and chop, discarding bones and skin, or reserving to make bone broth
- Add chicken to vegetables and broth, and stir
- Prepare Canning jars. This recipe should be enough for 8 quarts, or “7 quarts and dinner” since seven quarts is the quantity most pressure canners can hold
- Fill canning jars with soup, leaving 1/2-1 inch of headspace
- Top each quart jar with 1 teaspoon salt, or pint jars with 1/2 teaspoon of salt
- Wipe rims of jars, and screw down lids and bands
- Place into a prepared pressure canner, and lock down lid
- Heat canner over medium-high heat until canner vents steam steadily
- Set timer, and let steam vent for 10 minutes
- Close steam valve, and bring pressure to 10 PSI, or the necessary equivalent for your elevation (see conversion chart here)
- Process quart jars for 90 minutes, or pint jars for 65 minutes
- Remove from heat after processing time is finished, and let canner return to zero pressure naturally
- At this point, you may open canner if needed, and transfer jars to a towel-lined surface to finish cooling, being sure to cover jars with a second towel to protect hot jars from drafts. Do this CAREFULLY, as jars are extremely hot, and they could possibly break or even explode, causing burns. Keep in mind that it’s best to let jars cool as much as possible before doing this to minimize this risk.
- After 24 hours, test jars for seal, wash if needed, and store in a cool place, out of direct light.
Find it online: https://www.frugalfarmwife.com/article/canning-chicken-soup/