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Homemade Chicken Soup Pressure Canning

Homemade Chicken Soup Pressure Canning

Shikta Ghosh
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course chicken soup, Soup
Servings 8
Calories 120 kcal

Equipment

  • Pressure canner
  • Mason jars
  • Canning lids and rings
  • Canning funnel
  • Ladle
  • Jar lifter
  • Large pot
  • Cutting board and knife

Ingredients
  

  • 3-4 pounds of Chicken: Use a whole chicken or a combination of bone-in chicken parts for a rich flavor.
  • 4-5 Quarts of Water: Sufficient to cover the chicken and create a flavorful broth.
  • 2-3 Carrots: Peeled and chopped into chunks.
  • 2-3 Celery Stalks: Chopped into pieces.
  • 1 Large Onion: Chopped.
  • 2-3 Cloves of Garlic: Minced.
  • 2 Bay Leaves: For a subtle earthy note.
  • Salt and Pepper: To taste.
  • Additional Seasonings: Customize your soup with herbs and spices like thyme rosemary, or parsley.

Instructions
 

Prepare Your Ingredients

  • Step 1. Start by cleaning and rinsing the chicken thoroughly. Cut it into manageable pieces.
  • Step 2. Peel and chop your carrots, celery, and onion. Mince the garlic.
  • Step 3. Season the chicken generously with salt and pepper. You can add herbs and spices at this stage to infuse more flavor into your soup.

Cook The Soup

  • Step 1. In a large pot, add the seasoned chicken pieces, chopped vegetables, bay leaves, and minced garlic.
  • Step 2. Pour enough water to cover the ingredients, ensuring they are fully submerged.
  • Step 3. Bring the mixture to a boil, then reduce the heat and simmer for about 1-2 hours, skimming off any impurities that rise to the surface.
  • Step 4. Continue to simmer until the chicken is tender and the flavors meld together. Adjust the seasoning as needed.

Prepare The Jars And Lids

  • Step 1. While the soup is simmering, wash your canning jars, lids, and bands in hot soapy water.
  • Step 2. Sterilize the jars and lids by placing them in your pressure canner and covering them with water. Boil them for 10 minutes, then keep them hot until you’re ready to fill them.

Fill The Jars

  • Step 1. Using a canning funnel, carefully ladle the hot chicken soup into the sterilized jars, leaving about 1-inch headspace.
  • Step 2. Wipe the jar rims with a clean, damp cloth to ensure a proper seal.

Seal The Jars

  • Step 1. Place a lid on each jar, followed by a band. Tighten the band until its fingertip is tight, ensuring not to overtighten.

Notes

Safety Precautions For Homemade Chicken Soup Pressure Canning

When pressure canning, it’s essential to follow safety guidelines to avoid any risks. Be sure to:
  • Read your pressure canner’s manual for proper usage.
  • Check the jars and lids for any defects before using them.
  • Monitor the pressure canner throughout the process and adjust heat as needed.
Keyword Homemade Chicken Soup Pressure Canning