Pressure Canning Chicken Soup


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Warm and delicious chicken soup–the universal comforter for sniffles, sneezes, aches and pains. And so easy to put together for pressure canning. Keep jars of …

27 replies
  1. Amie in Nova Scotia
    Amie in Nova Scotia says:

    I love that you use the kitchen scale. Couldnā€™t be without them. Even weigh out the ground coffee. People think Iā€™m nuts. I also always use an instant read thermometer when cooking and baking. No surprises when you use ā€œtoolsā€. Iā€™ve been removing the chicken from the bones prior to doing the broth (11 cats are big fans of Costco chicken!). Iā€™ve been finding the bones are practically disintegrated and just become a coarse powder when crushed so I have been putting it out to feed my little raccoon lady who visits every night.

    Reply
  2. Stephenrsm7600
    Stephenrsm7600 says:

    Miss Pam, loved your chicken soup canning today!!! You make this so very easy!! I have to try this myself.
    Quick question, what propane cooker do you you have for your outside canning area????

    Reply
  3. Anna Shepard
    Anna Shepard says:

    Hello, new viewer and enjoying your videos. If you wish to add garlic, ginger and potato is it ok to do that or will it impact the amount of time needed to process the soup?

    Reply
  4. Tarah Hardin
    Tarah Hardin says:

    Thank you for the Poultry Seasoning tip and this tutorial. I had never heard of or used that seasoning. I just tried the first batch of canned chicken soup I had done and it was delicious!

    Reply
  5. Nancy Alberghini
    Nancy Alberghini says:

    A quick question I have been wanting to make this soup, I read in Ball that chicken should be cut in cubes and not shredded. I noticed yours looked more shredded is this ok?? Not sure as I am a fairly new canner. Thanks so much

    Reply
  6. Dannie McDonald
    Dannie McDonald says:

    OMG! That "light bulb moment" when you remembered the onion! LOL I had just thought, why isn't she adding onion? That soup looks so good and will be on my list the next time I have leftover (or "planned over") chicken.

    Reply
  7. paul rowberry
    paul rowberry says:

    i love watching your videos and the way you explain things. I want to buy a new pressure cooker and wondered what you thought of the all american over the presto canner . ps I use a cache cooker to can on also.

    Reply
  8. Debbi C in Orlando
    Debbi C in Orlando says:

    Oh my goodness!! I had a Costco rotisserie chicken a week ago that I needed to use up.. remember watching this video…I wrote down directions and canned 8 pints of chicken soup… today added 1/8 cup minute rice to it while it warmed up… Absolutely the best chicken and rice soup I have ever had!! Thank you!!

    Reply
  9. JM
    JM says:

    What Renaissance woman you are! Thank you for such an intelligent presentation. You are a wonderful, natural born teacher for sure.

    Reply
  10. Jeannette Ugorji
    Jeannette Ugorji says:

    I have a new Presto Precise Digital electric canner AND more recently the IP Max. Your enthusiastic teaching style and research-based canning information won me over. Presto could take a page from your canning research data for Max; their Spec Sheet leaves much to be desired. I canned 4 quarts of water in Precise, and found the process surprisingly easy. There is no better sound than hearing those lids 'pop'. Armed with 4 quarts of sterile water, I am now in pursuit of good quality canning jars. As a know-nothing new canner, I am wondering whether I should invest in the expensive Ball pint-sized jars with 'popping' lids or the even more expensive and beautiful Wreck 1-liter tulip jars? Amazon is sending me the Ivivosun pH and TDS Meter; I think it is the model I saw you using in another video. UPDATE: Just viewed your Weck & Ball canning systems comparison video and my canning jar question has been answered. If it was in my power, I would declare you a National Treasure.

    Reply
  11. Jude Dion
    Jude Dion says:

    This was fun ! I combined your bone broth instructions with the instructions of "Homestead Heart, used what worked best for me from both, made the broth over 24 hours (aromatic house during cozy chill days) then 1st time pressure canning. All is well, made, bottled and sealed to perfection. Thank you so much for your pressure canning instructions. A new day today, dreaming of dilly green beans, so delicious !

    Reply

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