Recipe: Chicken Soup (canning recipe)

Chicken Soup

4 quarts chicken stock
3 cups diced chicken (about one 3-pound 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 and pepper to taste
3 chicken bouillon cubes (optional)

Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.

Combine chicken stock, chicken, celery, carrots and onion. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved. Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.
Yield: about 8 pints or 4 quarts.

For altitude adjustment increase pounds pressure as indicated below:
Weighted Gauge Canner
0-1,000 ft .10
1,001 - 2,000 ft 15
2,001 - 4,000 ft 15
4,001 - 6,000 ft 15
6,001 - 8,000 ft 15
8,001 - 10,000 ft ..15
Dial Gauge Canner
0-1,000 ft ..11
1,001 - 2,000 ft 11
2,001 - 4,000 ft .12
4,001 - 6,000 ft .13
6,001 - 8,000 ft .14
8,001 - 10,000 ft ...15