adapted from: Ball Canning recipes
Chicken Soup
4 cups diced chicken
1-1/2 cups diced celery
1-1/2 cups sliced carrots
1 cup diced onion
2 TBS Fresh Garlic- minced or pressed
1 TBS Salt
2 tsp Pepper
1 TBS Salt
2 tsp Pepper
1 TBS Dill Weed
Prepare the pressure canner- according to canner directions.
Heat jars and lids in simmering water until ready for use. Have the bands ready.
Start boiling the chicken stock, if you are using it fresh it shouldn't take long. Add the celery, onion, carrots, chicken, garlic, salt, pepper, and dill weed. Boil for about 20 min. Now you are ready to fill your jars. Ladle the hot soup into hot jars leaving 1 inch of room at the top. Wipe the rims with a damp cloth. Center hot lid on jar. Apply band and adjust until fit is tight.Now process the filled jars in a pressure canner at 10 pounds pressure 1 hour and 30 minutes for quarts, since I am at sea level you might need to adjust the processing time. Remove jars and cool. Check lids for seal after 24 hours. Lids shouldn't flex or make a pop sound.
*To make Chicken Stock:
I gather up odds and ends of my veggies, and leave the scraps in my freezer until I am ready to make stock. This way I am not buying veggies just to cut up and boil. For onions I use the skins and bottoms, carrots I use the peels and tops, Celery the leaves, and inner parts that are not as green. Make sure they are all clean before freezing them. Just throw in a zip lock, once it is full make stock! But in case you want to make it with leftover veggies, herbs from your fridge that is great too. Here is a basic recipe for stock. I have thrown in basil,cilantro, parsley, rosemary, kale. Stay away from the more strong flavors- broccoli, ginger, red pepper, cauliflower, zucchini, lavender, spinach, Also if you desire vegetable stock over chicken just don't add the chicken bones.
Bones of 1 Chicken
4 carrots
10 celery stalks
2 yellow or white onions
2 cloves garlic
1 10quart or bigger stock pot
Water
Strainer
Put all the veggies and bones in the stock pot (ha see it was named this for a reason!). Fill the pot of water so all the veggies and chicken are submerged plus some. This will cook for 2 hours on med-low setting on the stove top. After about 1 hour check the amount of liquid, if it is getting low just add more water. Then cook for another 1 hour. By this time your kitchen will be smelling delicious. Let the stock cool for a bit and begin straining out the cooked veggies and bones. Save the broth and toss the veggies and bones. The broth is ready to use. If not using right away, chill and before using skim away the solidified fat on top. It can be frozen for later use.
Prepare the pressure canner- according to canner directions.
Heat jars and lids in simmering water until ready for use. Have the bands ready.
Start boiling the chicken stock, if you are using it fresh it shouldn't take long. Add the celery, onion, carrots, chicken, garlic, salt, pepper, and dill weed. Boil for about 20 min. Now you are ready to fill your jars. Ladle the hot soup into hot jars leaving 1 inch of room at the top. Wipe the rims with a damp cloth. Center hot lid on jar. Apply band and adjust until fit is tight.Now process the filled jars in a pressure canner at 10 pounds pressure 1 hour and 30 minutes for quarts, since I am at sea level you might need to adjust the processing time. Remove jars and cool. Check lids for seal after 24 hours. Lids shouldn't flex or make a pop sound.
*To make Chicken Stock:
I gather up odds and ends of my veggies, and leave the scraps in my freezer until I am ready to make stock. This way I am not buying veggies just to cut up and boil. For onions I use the skins and bottoms, carrots I use the peels and tops, Celery the leaves, and inner parts that are not as green. Make sure they are all clean before freezing them. Just throw in a zip lock, once it is full make stock! But in case you want to make it with leftover veggies, herbs from your fridge that is great too. Here is a basic recipe for stock. I have thrown in basil,cilantro, parsley, rosemary, kale. Stay away from the more strong flavors- broccoli, ginger, red pepper, cauliflower, zucchini, lavender, spinach, Also if you desire vegetable stock over chicken just don't add the chicken bones.
Bones of 1 Chicken
4 carrots
10 celery stalks
2 yellow or white onions
2 cloves garlic
1 10quart or bigger stock pot
Water
Strainer
Put all the veggies and bones in the stock pot (ha see it was named this for a reason!). Fill the pot of water so all the veggies and chicken are submerged plus some. This will cook for 2 hours on med-low setting on the stove top. After about 1 hour check the amount of liquid, if it is getting low just add more water. Then cook for another 1 hour. By this time your kitchen will be smelling delicious. Let the stock cool for a bit and begin straining out the cooked veggies and bones. Save the broth and toss the veggies and bones. The broth is ready to use. If not using right away, chill and before using skim away the solidified fat on top. It can be frozen for later use.
Wow, cool! I've never tried pressure canning, you make it sound easy!
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