Homemade Chicken Soup for Canning
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 75.4
- Total Fat: 0.3 g
- Cholesterol: 29.5 mg
- Sodium: 850.9 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.2 g
- Protein: 12.2 g
View full nutritional breakdown of Homemade Chicken Soup for Canning calories by ingredient
Introduction
Just add seasoning, cook for 1/2 an hour and process according to pressure canner manufacturer's recommendation. Makes 4 quart jars - From Ball Canning Just add seasoning, cook for 1/2 an hour and process according to pressure canner manufacturer's recommendation. Makes 4 quart jars - From Ball CanningNumber of Servings: 8
Ingredients
-
6 cups chicken broth (low fat)
10 cups water
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
Directions
1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE chicken broth, water, 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.
3.) LADLE hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) 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. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Serving Size: 8 servings 1/2 quart each
2.) COMBINE chicken broth, water, 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.
3.) LADLE hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) 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. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Serving Size: 8 servings 1/2 quart each