This comprehensive guide provides a detailed, step-by-step recipe for canning chicken soup, ensuring safe and delicious results. We'll cover everything from selecting the right ingredients to properly processing your jars for long-term storage. This chicken soup canning recipe focuses on creating a flavorful and nutritious soup that you can enjoy year-round.
Preparing Your Ingredients for Canning Chicken Soup
The quality of your ingredients directly impacts the final taste of your canned chicken soup. Using fresh, high-quality ingredients is crucial for a delicious result. This section details the selection and preparation of key ingredients for this chicken soup canning recipe.
Choosing the Best Chicken
- Free-range or organic chicken: Opt for free-range or organic chicken for a richer flavor and healthier option.
- Bone-in, skin-on chicken: Bone-in, skin-on chicken adds more flavor and collagen to your broth, resulting in a richer, more flavorful soup. Using a whole chicken allows for maximum flavor extraction.
- Chicken quantity: Plan for approximately 3-4 pounds of chicken for a generous batch of soup.
Vegetable Selection and Preparation
- Variety is key: Use a mix of vegetables for flavor and nutritional value. Carrots, celery, onions, and potatoes are classic choices. Consider adding other vegetables such as leeks, parsnips, or turnips for added complexity.
- Proper chopping: Chop your vegetables into uniform, bite-sized pieces to ensure even cooking. Overly large pieces may not cook thoroughly.
- Pre-cooking (optional): You can pre-cook heartier vegetables like carrots and potatoes to reduce processing time. This is particularly helpful when canning large batches.
The Chicken Soup Canning Recipe: A Detailed Process
This section outlines the step-by-step process for creating and canning your chicken soup. Accurate measurements and following proper canning techniques are essential for food safety.
Yields: Approximately 7-8 pints Prep time: 45 minutes Cook time: 2-3 hours
Ingredients:
- 3-4 pounds bone-in, skin-on chicken
- 12 cups water
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 2 medium onions, chopped
- 4 medium potatoes, peeled and chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 7-8 pint canning jars with lids and bands
Equipment:
- Large stockpot
- Canning jars and lids
- Jar lifter
- Water bath canner
- Ladle
- Bubble remover
Instructions:
- Prepare the chicken: Rinse the chicken thoroughly and place it in a large stockpot. Add water, carrots, celery, onions, potatoes, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the chicken is very tender.
- Shred the chicken: Remove the chicken from the pot and let it cool slightly. Shred the chicken, discarding the skin and bones.
- Strain the broth: Strain the broth through a fine-mesh sieve or cheesecloth to remove any remaining solids.
- Combine chicken and broth: Return the shredded chicken to the broth. Taste and adjust seasonings as needed.
- Prepare jars: Wash jars and lids in hot, soapy water. Rinse thoroughly and sterilize in boiling water for at least 10 minutes.
- Fill jars: Ladle the hot chicken soup into the sterilized jars, leaving 1-inch headspace. Remove air bubbles using a bubble remover.
- Wipe rims: Wipe the rims of the jars clean with a damp cloth.
- Seal jars: Place lids and bands on the jars and tighten fingertip tight.
- Process in a water bath canner: Place the jars in a water bath canner, ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil and process for 90 minutes (for pint jars). Adjust processing time based on your altitude.
- Cool and check seals: Remove jars from canner and let cool completely. Check seals by pressing down on the center of each lid. If the lid doesn't flex, the jar is sealed.
Safety Precautions for Canning Chicken Soup
- Proper sterilization: Thoroughly sterilize jars and lids to prevent bacterial contamination.
- Accurate processing time: Adhere strictly to recommended processing times based on your altitude. Underprocessing can lead to spoilage.
- Headspace: Maintain proper headspace (1 inch) to allow for expansion during processing.
- Seal checks: Always check the seals after cooling to ensure proper sealing. Discard any jars with unsealed lids.
- Storage: Store sealed jars in a cool, dark, and dry place.
Troubleshooting Common Canning Problems
This section addresses common issues encountered during the chicken soup canning process and provides solutions.
- Cloudy broth: Cloudy broth can be caused by over-boiling or improper straining. Ensure you strain the broth thoroughly and avoid excessively high heat.
- Soft or unsealed lids: This usually indicates improper sealing or insufficient processing time. Re-process any jars with unsealed lids.
- Spoilage: Spoilage can occur if proper canning techniques aren't followed. Discard any jars showing signs of spoilage such as bulging lids, mold, or off odors.
This detailed guide provides a thorough understanding of creating and safely canning your own delicious chicken soup. Remember, safety is paramount in canning, so always follow recommended procedures and consult reputable sources for additional guidance. Enjoy your homemade, long-lasting chicken soup!