Alligator soup, alligator soup,
If I don't get some I think I'm gonna droop.
Give away my hockey stick, give away my hoop,
But don't give away my alligator soup.
Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Chicken Soup Recipe
From Ball Fresh Preserving
Makes about 8 (16 oz) pints or 4 quarts
NOTE: Customize your homemade chicken soup before serving with pasta, broken bits of vermicelli or rice while heating.
16 cups chicken stock
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:
COMBINE chicken stock, 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.
LADLE hot chicken 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.
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.
NOTE: I prefer to raw pack my vegetables instead of cooking them first so they don't over cook. I only heat up the stock and precook the chicken also.
Tomorrow's Soup of the Day...
DIRECTIONS:
COMBINE chicken stock, 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.
LADLE hot chicken 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.
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.
NOTE: I prefer to raw pack my vegetables instead of cooking them first so they don't over cook. I only heat up the stock and precook the chicken also.
Tomorrow's Soup of the Day...
Chicken Soup with Latin Flavors
Good morning, I just wanted to say that I enjoy your blogs and look forward to them everyday. I love the different soup recipes! And the canning instructions as I am a novice to pressure canning.
ReplyDelete:)