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Makes approx. 4 Quarts
SET rinsed, cleaned chicken into water in a large sauce/stock-pot. with all other ingredients. Bring to a boil. Reduce heat and simmer, covered for 2 hours or until chicken is tender. Remove from heat. Skim off any foam.
REMOVE chicken from stock, reserving chicken for soup recipe below. Strain stock through a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies. Skim off fat. OR pass the stock through a fat separator (I ran mine through twice) Continue on to making Chicken Soup (below) you could stop and can just the stock at this point.
Yield: 4 Quarts
PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
COMBINE chicken stock, chicken, celery, carrots and onion in a large sauce/stock pot. Bring mixture to a boil. Reduce heat to simmer. Season to taste with salt and pepper, if desired. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved.
USING A SLOTTED SPOON LADLE SOLIDS into hot jars until each jar is HALF FULL. Then add hot chicken STOCK into each jar leaving 1 inch headspace. Remove air bubbles
ADD more stock if needed to bring to proper headspace. Wipe rims with a paper towel dampened with vinegar. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a pressure canner at 10 pounds pressure (or according to your local altitude) 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts,. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed
Yield: Approx 8 pints of Soup (and I had 2 pints of stock left over which will be canned as well)
Recipes Adapted from: Ball Blue Book Guide to Preserving
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Diane Baker: Owner & Creator of Canning and Cooking at Home