Chicken Soup
Source of Recipe
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Ingredients4 quarts chicken stock3 cups diced chicken (about one 3-pound
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 and
pepper to taste3 chicken bouillon cubes (optional)
Instructions
Prepare Ball brand or Kerr brand jars and closures according to
instructions found in Canning Basics.
Combine chicken stock, chicken, celery, carrots and onion. Bring mixture
to a boil. Reduce heat and simmer 30 minutes. Season to taste. Add
bouillon cubes, if desired. Cook until bouillon cubes are dissolved.
Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Remove
air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on
jar with sealing compound next to glass. Screw band down evenly and
firmly just until a point of resistance is met - fingertip tight.
Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10
pounds pressure in a steam-pressure canner.
Yield: about 8 pints or 4 quarts.
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