Items you will need
- Canning jars
- Canning jar lids
- Jar lifter/tongs
- Homemade chicken soup prepared without noodles
- Pressure canner
- Dry noodles for soup (½ cup dry per serving)
Homemade chicken soup is the ultimate comfort food. So make a big batch and can the soup so you’ll always have some to enjoy. For safety, you must use a pressure canner as this is the only method to kill botulism in the low acidity environment of chicken soup. You'll have to wait to cook the noodles until you’re ready to eat the soup. This is because the starch in the noodles will dissolve in the soup and provide an environment ripe for bacteria to grow.
Sterilize jars and lids by putting through the dishwasher or completely submerging in boiling water for 10 minutes. Use jar lifters to handle the jars after sterilization.
Pour 4 inches of water into the base of the pressure canner and insert the rack into the bottom.
Set the canner over low heat without the lid while you fill the jars.
Ladle the chicken and vegetables into the jars. Fill the jars halfway.
Pour the broth over the chicken and vegetables to 1 inch below the mouth of the jars.
Cover the jars with the lids to seal, and place the jars onto the rack in the pressure canner.
Place the cover on the pressure canner with the vent open and turn the heat on the stove to high. Let steam flow out of the vent hole for 10 minutes.
Close the vent hole and attach the pressure canner's weight (if it has one) and wait until the pressure reaches 11 psi.
Maintain the heat on the stove so the pressure remains at 11 psi for 60 minutes for pint sized jars or 75 minutes for quart jars.
Turn off the heat and wait until the pressure reaches 0 psi. Wait another 3 minutes before opening the vent or taking the weight off the lid.
Take the lid off the pressure canner and transfer the jars to a stable surface overnight to cool completely.
Press the center of each lid to verify the seal. Discard any jars if the lid pops back up as these did not seal properly. Store these jars at room temperature for up to 6 months.
Add ½ cup of dry noodles to each serving of chicken soup and bring to a boil for 15 minutes to cook the noodles and heat the soup. Serve immediately, putting any leftovers in the refrigerator for up to 2 days.
Wait to add dairy products, noodles or rice until after canning your chicken soup to prevent botulism.
- chicken soup with meat-leg 2 image by Svenja98 from Fotolia.com