Here are the ingredients that I used. Amounts are approximate for a one-quart jar:
1 cup cubed potatoes (peeled, raw)
1 cup sliced/cubed carrot
2/3 cup corn
2/3 cup green beans
1/3 cup peas
1/2 cup cooked chicken meat (reserve the broth)
1 tablespoon onion, chopped
2 tablespoons chopped fresh Roma tomatoes
1/2 chicken buillion cube
I cooked the chicken in large stock pot with 2 buillion cubes, 1 large onion quartered peeling included, 4 carrots peeled and cut into large chunks, 4 ribs celery cut into chunks, tablespoon thyme, tablespoon parsley, 3 cloves of garlic peeled and crushed, 2 bay leaves, 8 peppercorns in a large pot covered in 2 gallons of water. When chicken legs were pulling apart from the body approx 20 to 30 minutes. I removed the chicken and let it cool just enough for me to handle it. Peeled skin off and put back in with the stock, removed meat from bones and put the carcasses back in pot and continued to cook for about 2 hours. Next time I am going to let the stock cook for a whole 8 hours, possibly in the crockpot over night.
I then strained the broth by using coffee filters and a strainer. I would of used cheese cloth but I didnt have any at the time. It yeilded a beautiful stock with a great flavor.
While the stock was cooking I peeled and chopped the vegetables, cut up the chicken and steralized the jars. The corn, peas and green beans were all from the frozen food section of the grocery store.
Layer each of the ingredients into a one-quart canning jar. Alternate darker to lighter colors for a good look to your layers. i arranged mine in this order: potato, carrot, green beans, peas, chicken, corn, onion and tomato. You certainly can do it any way you like.
Covered with the stock that I made, leaving 1 inch of head space. Pressure can at 10 lbs for 90 minutes, allowing for your local elevation.
And the finished product is this beautiful layered soup. Making a good stock yeilds a nice rich color.
I also can all my soup. Even though you are not supposed to can rice because of how much it swells, I find that I can add 2 Tablespoons without any problems.
ReplyDeleteAbsolutely gorgeous!! I have been making my own jarred soups for years, and never once thought of this!! It would be perfect for new moms and sick neighbours/relatives, as a little pick me up or thinking of you gift, that you can always have on hand!! Thanks so much!!
ReplyDeleteThanks was super easy. Great idea for gifts also.
DeleteThis is a great idea, how long can you keep these for please, im new to this :) x
ReplyDeleteYou can safely keep home canned goods for two years.
DeleteWOW, That is too cool, I bet the sodium is much lower in these verse store bought
DeleteLove the layering, so pretty before and after canning! Odd question....is it necessary to cook the chicken first?
ReplyDeleteYou dont have to but I did and used its broth in the canning process.
DeleteNo, Not "necessary" to precook the chicken. It will cook during the 90 minutes of Pressure Cooking.
ReplyDeletewhats the best way to store it after its done? thinking of trying a few of these things. as i live in a hurricane area. but its hot here almost year round
ReplyDeleteYou will need to store your canned goods in a cool dark area. You can easily put it on shelves then use heavy blanket, towels or curtains to cover them. By keeping them in a dark area it helps maintain the color of your foods.
DeleteMust it be pressure canned? I don't have one of those. :)
ReplyDeleteAll meats must be pressure canned. You can pick up a nice Presto Canner at Walmart for around $60.00. This model can also be used on glasstop stoves.
DeleteAll of your low acid foods and meats need to be pressure canned. You can find pressure canners on ebay, amazon and at your local hardware and walmarts for decent prices.
Deletei have always canned using the boiling water bath. because i can't afford a pressure cooker. but, i always check and make sure the seal is not broke and the color and smell before using.
DeleteIt's very important that you pressure can any low acid food. Check ebay, flea markets and yard sales for a pressure canner. I bought my first one from ebay and used if for several years before I got my big All American canner. I usually find used ones around 30 dollars. Walmart has pressure canners reasonable too. Now would be a good time to put one on layaway since christmas layaway is open.
DeleteGood question, does it need pressure canned? How long is it shelf stable or does it need refrigeration? I too, am new at canning. Looking for new Christmas gift ideas.
ReplyDeleteYes, all meats need to be pressure canned. There is no reason why this wont be good 1, 2 or 3 years from now. But, if your household is anything like mine it wont last that long.
DeleteI have read where any kind of meat must be pressure canned to prevent harmful bacterial growth.
ReplyDeleteI've safely kept pressure canned soups/stews for 3 years (a few jars were way in the back and I forgot about them). They were still as good as the day I made them! If the seal breaks, throw it out. If it smells funny, throw it out. Try to keep in dark place so the color won't get dark. I have a room full of large metal shelf units and I hang heavy curtains over the shelf units that keep my canned foods.
ReplyDeleteI have this soup in the canner right now! :) Hope they all seal and taste as good as it looks!! Thanks for the idea!! :)
ReplyDeleteI love making this soup and the kids gobble it up pretty quickly. I'm have to can some more pretty soon. I only have one jar on the shelf right now. It don't take much longer to layer the soup. Hope you enjoy Sandy H.
DeleteIf you have already cooked the meat (chicken) why do you pressure can for 90 minutes? I pressure can for 90 minutes my raw meats ie: elk, beef, salmon, tuna (110 minutes). But if the chicken is already cooked??
ReplyDeleteMichelle, I wondered that myself but it turned out just fine. This was not my recipe I saw it elsewhere and canned it and my children loved it. I posted for all others that would be interested in doing so also. You must can it for the amount of time needed for chicken if that makes any sense. Check your canning book for chicken canning times. If I could find my book I would look it up. But, its buried and in one of these piles of stuff.
DeleteEven if the chicken is cooked before you do the canning, it's still imperative to pressure can this soup because of the low acid vegetables that are in it...all the vegetables in this recipe are low acid, and therefore MUST be pressure canned.
Deletecan anyone tell me about how long it should be cooked after opening? since the carrots are not cooked.
ReplyDeleteIt only needs to be warmed. The carrots will be cooked during the pressure canning process.
DeleteDoes it make the veggies mushy?
ReplyDeleteI don't find them mushy. I use all frozen veggies and they turn out just like bought canned soups.
DeleteGreat post, I put your link on my DIY blog: http://athomediy.blogspot.com/2012/10/canned-soup-for-dinner-oh-yes.html
ReplyDeleteThank you! I will put a link back to your blog.
DeleteThis is such a great idea! I will definitely be trying it soon.
ReplyDeleteLooking forward to reading more of your blog also.
Thanks for sharing,
Michele
Thanks Michele. Hopefully you will find it as easy as I did.
DeleteHappy Canning!
What a nice idea to layer the soup very pretty. I have one question, I see lots of pictures on different blogs and they all seem to line the jars up then fill at once. Doesn't this cool the jars down to much? I am just getting back into canning after 25 yrs and only did it a little back then.
ReplyDeleteI always seem to be so rushed and do one jar at a time, taking them out of hot water empty, fill, close and back into the canner. Any tips would be very helpful.. thank you
Well yes this will cool the jar but you can do it either way. If you check out the new Ball Book guide lines it does say that the jar does not need to be sterilized. So you can choose to start out with a cold canner or a warm canner. I sterilize my jars, put them upside down an a clean surface, usually a towel, and then fill one jar at a time and then cap when I have all jars filled just in case I have uneven proportions.
DeleteSince you are getting back into canning I would suggest getting a new version of the Ball Blue Book Canning Guidelines. That's what I did when I started canning on my own this time.
Good Luck and Happy Canning
do you put the veggies in frozen, or let them thaw first?
ReplyDeleteJenn, I used frozen corn, green beans,and peas. The other veggies were fresh. You could certainly use all frozen.
DeleteI was wondering if you knew how long to pressure can this recipe if I use pint size jars instead of quart jars? I've been thinking about this recipe since you posted it but haven't gotten around to doing it. Now it's getting cold, I live in florida, and it's time for soup. thanks.
ReplyDeleteI'm fixing to can some more myself a few different varieties actually. Pints 1 hour 15 minutes at 10 lbs pressure.
DeleteHappy Canning
I don't have a pressure cooker and they make me nervous so I dehydrate all then put in mason jars. :-) just add stock to cook :-) Or could thicken stock and turn it into leather and store that way
ReplyDeleteInterestings, but, what ever works for you is great.
DeleteI would like to know if you could can this in a water bath canner?
ReplyDeleteI'm sorry it is NEVER safe to can meat using the water bath method. The reason being is that you could never get the water hot enough or long enough to kill the organisms in the meat. This is why you must pressure can all meats and low acid foods.
DeleteI know back in the old days they use to use water bath canning but times have changed and we know a lot more now than the folks back in the day.
Good luck and be safe.
I know tht I am late to the game on this, but PLEASE as stated above many times it is NOT safe to water bath can any meats. Botulism is an orderless bacteria...you can't see it either. Be safe and use a pressure canner...
ReplyDeleteI just can't stress enough that a pressure canner is so important these days.
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I do not like cube chicken in my soup. Can I pull it apart instead of cubes?
ReplyDeleteSure nothing wrong with pulling it apart!!
DeleteHappy Canning
Question I make VERY large quantities of soup is all soup cooked at 10 lbs for 90 min.... I use mostly vegetables and beans with added hamburger or turkey burger for flavor? In case I don't get back to this could you email me.... I am pretty forgetful!
ReplyDeleteisyourphonepayingyou@gmail.com I
About how many servings do you get per jar? We are a family of 6.
ReplyDeleteHere's the good standard answer 1 quart is 2 pints. 1 pint is 2 cups. Therefore, there are 4 1-cup servings of soup in a quart.
DeleteThis sounds and looks excellent and a must try! thank you for sharing
ReplyDeleteI have canned many items in a waterbath. I have 2 pressure cookers and have always been to intimidated to use them for canning. I don't know how to make sure the pressure is right, when to start the time, etc.. Do you have any tips for me? BTW, I love that you take the time to respond to all the comments. A lot of people don't do that! :)
ReplyDeleteGood morning Stef!
DeleteI hope you overcome your fear of pressure canning. You can do so much more with a pressure canner.
On both weighted and dial gauged canners you begin timing once the jiggler begins rocking. It only needs to rock 4-5 times every minute. I know mine rocks more than that a minute but I like it that way. If you have a dial gauge and it says 10 lbs pressure for the product you can safely let it rise to 11 or 12 lbs if it goes above that you can lower your temp a little to maintain it. I have found the temperature in your kitchen will greatly determine how high or low you turn the heat. I start mine at high and adjust from there. I hope this helps you. I'm going to do a video for you Saturday. (My husband is off and the tv runs all the time when hes home.)
Thank you so much! I will watch the video. I think mine are weighted. I don't see any type of dial. I am so excited to open up the world of pressure canning. I would do so much more if I just knew how. I am also curious about adjusting the temp. (how much and how do you know you have it right) I know it sounds crazy, but I know how important it is, for food safety, to get it right. Thanks again, and I look forward to the video. YAY!
DeleteAny problem with canning celery? Will it become mushy/stringy?
ReplyDeleteI can celery all the time. I don't notice it as stringy but it does get real soft.
DeleteCould I make this and freeze a couple jars rather than caning them if I were to eat them in a much shorter period of time.
ReplyDeleteWell I don't see any reason why not.
DeleteLooks like a great recipe. Only thing I'm unsure about is the half cube of bullion in each jar. I'm not sure powdered bullion is safe to can since it can have starches and things in it.
ReplyDeleteI've been using bullion for years in many different canning recipes. I have not ever had a jar come unsealed or have a bad odor. I've seen it in many canning recipes in the past. It can be an option and one could use the better than bullion or use a chicken stock if they wish. I will do some checking though. I did look on the label and it did say milk and wheat. I'll be back on this topic.
DeleteI just wanted to revisit this topic after doing a little research. I found a recipe from the ball blue book that calls for chicken bullion cubes ( http://www.freshpreserving.com/recipe.aspx?r=66) just to verify that it is safe to use the bullion cubes. I try not to pass on info that is incorrect or maybe unsafe. I know I still do a few practices that are iffy by today's canning standards. I try not to pass my bad habits on to others. Some old habits are hard to break. Please feel free to bring anything to my attention that you think is questionable. I love a good challenge to see if I am correct or wrong. Believe me I have been wrong a few times. :)~
DeleteI am new at pressure canning, I am not sure how toget the pressure to 10 lbs and stay there I think it is how hot the heat is but how do I keep the pressure to stay there. I'm not sure. Thanks for your help
ReplyDeleteWhat kind of pressure canner do you have? Is it similar to the one I have pictured above?
Delete