Pressure Canning Chicken or Turkey Vegetable Soup
We have a unique way of pressure canning our soups to make sure each quart is the same. Nothing’s like opening a canned jar of “summer” in the cold of winter. We hot-packed the sesasoned broth; however, we didn’t pre-cook the veges because they would be pressure canned for so long. Veges can be blanched; Chicken was pre-cooked. Finished product tastes marvelous; the vibrant colors dull somewhat with the canning (cooking), as expected. I’ll be posting a video of our entire canned collection for the winter as well as where we store it. We can all sorts of things from peanut butter to Thanksgiving turkey leftovers and broth. 🙂
25 Responses to Pressure Canning Chicken or Turkey Vegetable Soup
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Since ours is a TALL canner, we usually fill the canner to just cover the tops of the lowest level of quart-sized jars; putting jars in 1st, then adding water. Follow the instructions for your canner; don’t take anyone else’s word for it, as it’s an important step. I wouldn’t say it’s about the steam, rather the pressure created in the canner that raises the heat. If you don’t have enough water in your canner and a lot of steam is released, you could boil it dry and have troubles resulting.
AlwaysTeachingMusic
December 20, 2012 at 3:46 am
Lol! If you want to add noodles or dumplings, you shouldn’t try canning them in the soup; they have to be added when you heat it to serve. Noodles and dumplings disintegrate while being pressure canned. An alternative is to add brown rice. It generally does well in the canning process. In fact, we can a chicken, corn, and rice soup that is really wonderful, too…
AlwaysTeachingMusic
December 20, 2012 at 4:40 am
Yes; in fact, certain vegetables should be pressure canned if they are low-acid vegetables like beans. Check a Ball Blue Canning book for proper pressure and times.
AlwaysTeachingMusic
December 20, 2012 at 5:19 am
Can I pressure can veggies?
Julia Bentley
December 20, 2012 at 6:15 am
1/2 a cup of..no a 1/3 cup …well…1/4 cup of a celery. Maybe it’s a 2/3 cup lol…sheesh
No noodles or dumplings?
Hagfan789
December 20, 2012 at 6:18 am
just so you know, that deep water you use will keep the temp down to 212, it’s all about the STEAM. BEFORE YOU KILL YOURSELF!
skippyxxx1
December 20, 2012 at 6:37 am
tlikethisvideoithankyou
prateranita
December 20, 2012 at 7:04 am
That’s a 23 Qt Presto which Wally World sells online only, don’t stock in stores, they only stock the 16 Qt which wil hold just as many Qt jars but not as many pint jars as they can be stacked in the 23 Qt. Best price I found was on Amazon. I got an extra rack to stack the pint jars.
originaLkomatoast
December 20, 2012 at 7:06 am
THANKS! It’s an Alaska original! 😉
AlwaysTeachingMusic
December 20, 2012 at 7:52 am
Hmm, yes, I guess we did use 1 TBSP of FRESH parsley. It worked for us.. . maybe we just like lots of fresh parsley in our chicken soup. 🙂 One jar is 4 cups of soup.
AlwaysTeachingMusic
December 20, 2012 at 8:11 am
That’s a really good question. I suppose the best place to find a reliable answer would be from Ball Canning Company. We have stored our soups for 2 -3 years, but they don’t often last that long on the shelf only because they’re used quickly at our house.
AlwaysTeachingMusic
December 20, 2012 at 9:10 am
You can get a pressure canner by Presto at Walmart like what we’ve used for many years. We eventually bought a heavy-duty one from a special company because of the amount of canning we do.
AlwaysTeachingMusic
December 20, 2012 at 10:03 am
How long would a chicken / turkey soup like that store for?
Growley86
December 20, 2012 at 10:57 am
jealous of your corning wear…..I have the small one in the same pattern!
Cjaz84
December 20, 2012 at 11:33 am
! Tbsp.. parsley to each jar??
snaps81625
December 20, 2012 at 11:50 am
Yes, we add some pepper, but the broth we used is already salted and seasoned. Sometimes we add a little fresh thyme. Yes, we cook the meat before we can it.
AlwaysTeachingMusic
December 20, 2012 at 12:07 pm
No, the chicken is not raw. We pre-cooked the chicken.
AlwaysTeachingMusic
December 20, 2012 at 12:33 pm
No, the chicken is not raw. We pre-cooked the chicken.
AlwaysTeachingMusic
December 20, 2012 at 1:19 pm
I like your ULU knife!
PretendFarmerGirl
December 20, 2012 at 1:59 pm
Yes, you are correct. Sorry we never noticed that before we were giving to different amounts. Thank you for clarifying and, yes, the measurements you have there are correct. Happy canning!
AlwaysTeachingMusic
December 20, 2012 at 2:52 pm
Yes, you are correct. Sorry that we never noticed that before we were giving to different amounts. Thank you for clarifying and, yes, the measurements you have there are correct. Happy canning!
AlwaysTeachingMusic
December 20, 2012 at 3:32 pm
Was that 1/4 c each of celery and onions, and 1/2 c each of chicken carrots and potatoes? It was a little hard to understand both of you speaking the quantities of each.
Topaz5866
December 20, 2012 at 4:25 pm
Do you use any seasoning, salts pepper etc.? Also, is meat cooked before canning?
dorightfearnothing
December 20, 2012 at 5:20 pm
Nice clean kitchen. :D
ShindenZero
December 20, 2012 at 6:11 pm
Thanks for the note! This is important to remember!!
AlwaysTeachingMusic
December 20, 2012 at 6:31 pm