Tuesday, November 15, 2011

Canned Chicken Soup


Yesterday we went grocery shopping and got a good deal on a half dozen bone-in chicken breasts. I brought them home and de-boned them, and froze most of them, and then I roasted the bones with some onions. When those were good and browned, I put them in a stock pot with carrots, garlic and some dried herbs. I let them simmer until after dinner, about 6 hours later. Then I cooled it off and popped it in the fridge over night.

This morning I skimmed off the fat and heated the stock back up, and added diced carrots, onions, garlic, corn, and more herbs, until it tasted good. I also added two chicken breasts, cut up into small cubes. Once that was all cooked through I hot-packed it into quart jars and pressure canned it using instructions from the University of Georgia So Easy To Preserve book. UG is the nations testing kitchen for safe home-preservation recipes, so I know that's a good book to work from.

This was my first attempt at pressure canning soup. I decided to try it because a few weeks I made some soup that came out fantastic, and I froze it and enjoyed it for several lunches, so I thought canning some homemade soup would be just as nice. I canned 7 quarts, and one didn't turn out, the lid didn't seal for some reason. The rest all turned out ok, so I have 6 quarts for the cupboard, and one in the fridge. I can't wait to try them out and see how they taste after being canned for a while.

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2 comments:

Laughing Orca Ranch said...

Fascinating! You'll have to let me know how it turns out when you finally open the jars to eat the soup. I've always been leary of canning meat because of all the warnings that are out there.
But meat must have been canned successfully long ago, because that was one of the only ways to save meat for a long time.

Good luck!
~Lisa

Mer said...

I was just thinking it would be nice to can my own soup, since I eat so much of it during the winter. I did the same thing recently with the big batch and freezing it... but it would be great to have soup that was shelf-stable.