Homemade Chicken Soup- Pressure Canning

By AuntieLo

Hot, steaming bowl of chicken soup is sure to cure the winter blahs. Customize your homemade chicken soup with egg noodles, broken bits of vermicelli or rice while heating, just before serving.

Ingredients

• 16 cups chicken stock
• 3 cups diced chicken (about 1 3-lb chicken)
• 1-1/2 cups diced celery (about 2 stalks)
• 1-1/2 cups sliced carrots (about 3 medium)
• 1 cup diced onion (about 1 medium)
• Salt, optional
• Pepper, optional
• 3 chicken bouillon cubes, optional

Details

Servings 8
Adapted from freshpreserving.com

Preparation

Step 1

Makes about 8 (16 oz) pints



Directions

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.

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

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, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. 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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