Bottled Vegetable Soup or Stew

Canning does take Time and it does make your kitchen a Mess.  BUT my love for having a jar of soup that we can just crack open and add anything to for a quick dinner or lunch out ways 1 busy day.  Plus it uses ingredients we almost always have around the house.  Another reason to make it - you know what went into this soup.  My #1 tip is to have a frozen pizza on hand for dinner.  That way when you are tired and don't want to spend anymore time in the kitchen you already have something easy for your family for dinner. #2 tip is to put your kids to work.  Having your family help makes it go so much faster. 

This soup once you open a jar can be turned into so many options.  Have fun experimenting.  We add tomato soup, Rotel tomatoes, or canned tomatoes.  Cooked noodles, or even a little leftover rice.  You can add cooked hamburger or this canned chicken,or stew meat.  We have added just about ever creamed soup they make and it's all been great.  Milk or evaporated milk is also great in it.  Cheddar Cheese Soup is one of my kids favorite. 




This is for QUART size jars.

Carrots - Sliced
Potatoes - Diced
Celery - Chopped
Onions - Diced
Beef Boullion - 1 cube per jar
Salt -1/2 tsp per jar
Pepper - 1/4 Tsp per jar
Accent - 1/2 tsp per jar
Pearl Barley - 1 Tbsp per jar
Parsley - 1 Tabsp per jar
Water - HOT to fill jars

1- Prep all your veggies.

2- Place the following in bottom of quart jars:  Each jar gets - 1 Beff Boullion Cube, 1/2 tsp of salt, 1/4 tsp of pepper, 1/2 tsp of accent.


3- Fill jar 1/4 of the way with Carrots, add Potatoes to 1/2 full.
Layer in 1/3 cup Celery, 1/4 cup Onions.

4- Spinkle 1 Tbsp Parsely, & 1 Tbsp Pearl Barley over veggies to prevent clumping.

5- Fill rest of jar with carrots and potatoes.

6- Fill jar with HOT water to cover the spuds, BUT remember to leave a 1 inch head space at the top.

7- Boil your lids, place on jars with rings

8- Pressure Cook at 12 lbs for 30 minutes.  (ALWAYS check with your county extension office on the right pressure for your elevation.  I have to do 15 lbs her in Idaho Falls, Idaho)

* Can added cooked hamburger, stew meat, chicken, noodles, any cream of soup you want, milk, tomatoes,  Lipton soup mix, etc. 

7 Steps to Canned Chicken

WHAT DO YOU DO WITH CANNED CHICKEN?  This is the #1 question I get asked.   We put it in  Dijon Chicken pitas, lime chicken sandwich, caesar pitas, soups, fast enchiladas, chicken salad, pretty much anything that calls for shredded chicken.

This recipes doesn't have you put any liquid in with the chicken.  In the photo above of the jar you'll see there is some broth.  This is the chickens natural juices.  SAVE THE BROTH.  I dump the broth into a freezer container and save it for soups. 

 I can get 40 pounds of chicken cut up and ready to pressure in 60 minutes with help.
I usually buy the 40 pound box of boneless and skinless chicken breast from Zaycon.
I also watch for it on sale at Albertsons.  I prefer buying the chicken from Albertsons if I just need chicken to freeze.  They'll wrap it up for you.  Just call ahead and tell them how many chicken breast you want in each package.  The Zaycon chicken comes in a giant box so if I need frozen chicken, I have to wrap it and pay for the materials to wrap and freeze it. 


Let's get started-

I usually lay down a piece of plastic on my counter that can be tossed when I am done.  

I feel like I get less chicken juice everywhere when I do this.

 

Step 1-Gather all supplies.

 Step 2. Cut Chicken into Chunks

Step 3. Place chicken in PINT Jars

Step 4. Add 1/4 tsp. Garlic Powder and 1/2 tsp. Chicken Bouillon to each jar.

 

 Step. 5 Boil new canning lids for a good minute, (wipe down jar lip while lids boil).
Step 6. Next place lids on jars and tighten the rings.

Step 7. - Pressure Cook at 10 pounds of pressure.  If you live in higher elevation this will change.  Check with your county extension office.  I have to do 15 pounds of pressure.   Follow your user manual on how to use the Pressure Cooker

 Pints are pressured for 1 hour 5 minutes.
Quarts are pressured for 1 hour 15 minutes.

Canned Chicken

Chicken (preferable skinless and boneless, goes faster)

Chicken Bouillion

Garlic Powder

Step 1. Gather all supplies.

 Step 2. Cut Chicken into Chunks

Step 3. Place chicken in PINT Jars

Step 4. Add 1/4 tsp. Garlic Powder and 1/2 tsp. Chicken Boulin to each jar.
Step 5. Boil new canning lids for a good minute, (wipe down jar lip while lids boil).
Step 6. Next place lids on jars and tighten the rings.

Step 7. Pressure Cook at 10 pounds of pressure.  If you live in higher elevation this will change.  Check with your county extension office.  I have to do 15 pounds of pressure.   Follow your user manual on how to use the Pressure Cooker

** Pints are pressured for 1 hour 5 minutes.
 **Quarts are pressured for 1 hour 15 minutes.