Chicken Soup Canning Recipe

Step 1

Add the chicken stock, vegetables, chicken, parsley, poultry seasoning, salt, and pepper and to a large pot. Stir to combine, and bring the pot to a boil over high heat. Once the pot reaches a boil, reduce the heat to a simmer (180˚F) and cook the soup for about 15 minutes. Keep hot, and stir occasionally to prevent sticking.

Step 2

Wash the jars, lids, and rings in hot soapy water and rinse thoroughly. Set the lids and rings aside until you are ready to use them.

Step 3

Place the jar rack into the pressure canner, and fill with water per your pressure canner manufacturer's instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.

Step 4

Fill the jars halfway with hot water, and then place them on the rack in the canner. Bring the canner to a simmer for 10 minutes (180˚F). Keep hot until you are ready to fill them.

Step 5

Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner. Pour out the water (save it for washing dishes), and place the jar on the towel. Keep the remaining jars in the canner, so they stay hot.

Step 6

Use the ladle and canning funnel and fill the jar halfway with solid ingredients, and then top the solid mixture with liquid leaving a 1-inch headspace.

Step 7

Run the bubble popper through the jar to release air bubbles, adjust headspace if needed, wipe the rim, and center a lid on the jar, and screw on band until it is fingertip tight.

Step 8

Place the jar back into the canner, and repeat with the remaining jars until you run out of jars or soup.

Step 9

Close the pressure canner and secure the lid. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent for 10 minutes, then place weight on the vent.

Step 10

Once the canner has reached the correct pressure (10 pounds for weighted gauge, and 11 pounds for dial-gauge pressure canner), set a timer, and process pints for 75 minutes, and quarts for 90 minutes at altitudes of less than 1,000 ft. Adjust for your altitude if necessary (see note below). Regulate the heat as needed to maintain a steady pressure.

Step 11

When processing time is complete, turn off the heat and let the pressure canner cool and depressurize. The time will depend on your brand and should be between 30 to 60 minutes. Follow the instructions for your pressure canner.

Step 12

Once the pressure canner is depressurized, spread a kitchen towel on the counter, remove the weight from the vent pipe or open the petcock, and wait 10 minutes for the jars to adjust to the change in pressure.

Step 13

While wearing pot holders, unlock the cover and remove the lid while tilting it away from you so that steam does not burn your face. Allow another 10 minutes for the jars to adjust to the change in pressure.

Step 14

Use a jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. The jars will be hot and bubbling. Let the jars sit undisturbed for 12 to 24-hours to cool.

Step 15

Wait until the jars have cooled for at least 12-hours, and then check to be sure jar lids have sealed. Test the seal by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few days.

Step 16

Remove the screw on bands and wash the jars. Label, date, store the jars in a cool, dark place (50 to 70 degrees F). Use within a year for the best quality. Yields 8 pints or 4 quarts.