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Recipe: Chicken Soup (canning recipe)

Preserving - Other
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)

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.


MsgID: 204916
Shared by: Linda Lou,WA
In reply to: ISO: Looking for recipes to can - soup, peach...
Board: Canning and Preserving at Recipelink.com
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