Recipe(tried): Home-Canned Chicken and Noodles (Part 2)

Home-Canned Chicken and Noodles

The day before you want to can; precook the stock; set in refrigerator or outside (with the lid tied down to keep critters out of the pot) overnight
if night time temperatures cold enough to keep from spoiling.

Have your canning jars/supplies cleaned and ready for use.

Precook your noodles in water or some stock, JUST UNTIL they 'plump' but are not cooked all the way through, drain, plunge in cold water to stop cooking process, then leave in a bowl of cold water until ready for canning jars.

Remove congealed fat layer from chicken stock, refrigerator or discard, depending on if you add a little back for flavoring.

Strain the stock through cheesecloth layers or through a sieve or colander.
Add the stock alone, back to the stockpot, and bring to a boil; it must be added hot to the canning jars...and this is the time to add more salt, to your own taste, if desired.

If you like only chicken breast meat or thigh meat, as suggested on the first page, now is the time to precook these until just done, remove skin, debone, and cut into whatever sized pieces you like for your chicken and noodle servings.

Or, if you have pre-cooked all of the meat and have it in the stockpot cold,
remove the skins, debone and cut into sized pieces desired. You can add the wing meat/and the little chicken 'oyster' that is found in the hollows of the back bone (tender & delicious).

To Assemble in the jars. Drain the noodles and fill each jar; pints or quarts
about 1/3 full with noodles.
Now add chicken pieces (to fill the jars 2/3 full or a bit more) with meat.
Pour over the hot chicken broth; leaving a one-inch headspace.

Wipe the jar rims with a hot/wet papertowel or cloth, to remove any chicken fat that may have gotten onto the rim, it may prevent correct sealing. Then dry the rim and put on the screw rings, to just tighten snugly; but do not over tighten.

Put the jars in the PRESSURE CANNER, (following manufacturers instructions) Pints are processed 75 min. at 10 lbs pressure; Quarts are processed 90 min. at 10 lbs. pressure.

If my instructions are UNclear; please e-mail me at
This is one of those recipes that are quite personal in flavors and the ratio of noodles to broth and chicken. I always make my broth/stock the day before; that way you have a richer tasting finished product.