Apples with a hint of vanilla and brandy - what could be better?!  I cannot wait to use some of these in my baked goods!  These can be snacked on as well but, will be great served with pork or duck during the Holidays.  Warmed and served with cinnamon ice cream - oh my!  
~Enjoy! Diane 

Ingredients: 

• 4 cups granulated sugar
• 3 cups water
• 1 teaspoon vanilla bean paste, optional 
• 5 lbs firm red apples, cored, cut into 1/4 inch rings, treated to prevent browning* and drained , I used gala apples
• 1 cup brandy, I used E&J -VS Brandy

Directions: 

1. 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.
2. COMBINE sugar, water and vanilla bean paste  in a large stainless steel stock pot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring to dissolve sugar, about 5 minutes. Add apple rings and return to a boil. Reduce heat and boil gently, stirring occasionally, until apples are slightly tender, about 15 minutes. Remove from heat.
3. REMOVE apple rings from syrup using a slotted spoon, and place in a large glass or stainless steel bowl to cool just a bit so you can handle. Return syrup to a boil over high heat. Remove from heat and stir in brandy.
4. PACK hot apple rings loosely into hot jars leaving 1/2 inch headspace. Ladle hot syrup into jars to cover apple rings leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5. PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

​
Yield: Approx 6 pints

*To treat apple slices to prevent browning, use Fruit Fresh or submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water. 

Recipe Adapted from: Ball Guide to Preserving 
Photos by: Diane Baker for Canning and Cooking at Home 

    This soup has the flair of the old Southwest; with Hatch green chilies, beans and corn added alongside a rich spiced tomato broth. The perfect soup for a chilly day!  I serve this soup with lime salted tortillas shreds in place of crackers and a wedge of lime on the side.  This soup has always been a hit at parties too! You don't have to 'can' it but, its great to know that is a possibility!  I love converting our favorite soup recipes into safe pressure canning recipes.
~Enjoy! Diane

Southwestern Chicken Soup

Ingredients: 
3 Cups  cooked shredded or cubed chicken 
(3 large chicken breasts, cooked, de-boned, and shredded or diced) 
1 cup diced onion
1 cup diced hatch green chiles
1-1/2 cups sliced carrots  1" rounds
2 cans pinto beans or black beans, drained & rinsed 
1 Quart stewed tomatoes
1 Quart chicken stock
4 cups water 
3 cups whole kernel corn
1 Tbs sea salt or canning salt 
1 to 2 Tbs ground chili powder, to taste 
1 tsp dried oregano, or to taste
1 tsp ground cumin. or to taste
1/2 tsp cayenne pepper, or to taste
1/4 tsp  granulated garlic or garlic powder, or to taste

Yield: 4 Quarts 

Directions:

PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

COMBINE the chicken and all the vegetables in a very large stainless steel stock pot. Add broth and water. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes. Season with spices and let simmer 5 mins more - taste for any spice adjustments.

Using a slotted large spoon, ladle hot chicken & vegetable SOLIDS into hot/clean canning jars (to HALF FULL) Top off each jar by adding liquid/broth over solids, leaving 1 inch head-space. Remove air bubbles - top with more liquid/broth if needed to bring back to proper head-space. Wipe rim with a paper towel dampened with vinegar then dry rims. Center a new, hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a Pressure Canner (vented for 10 mins) at 10 pounds pressure (*adjusting for your altitude and canner type) 75 minutes for Pints and 90 minutes for Quarts. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Remove bands, wash jars, label and store in a cool/dry place. 

Recipe Note:  Make sure to keep some extra chicken broth simmering in case you run 'short' on topping off your jars - I usually keep a good 2 Cups. 

10lbs weighted  at sea level
11lbs dial gaugeat sea level 

Recipe and Photos by: Diane Baker for Canning and Cooking at Home
Canning Instructions: following the NCHFP "Soup" Guidelines. 

CHICKEN STOCK 
Makes approx. 4 Quarts 
 
Stock  Ingredients: 

• 4- to 5-lb chicken, whole 
• 4 quarts water
• 2 medium carrots
• 2 stalks celery
• 2 medium onions, peeled, quartered
• 1 Tbsp Pink Salt or Kosher Salt 
• 10 peppercorns
• 2 bay leaves

Stock Directions: 

SET rinsed, cleaned whole chicken into water in a large sauce/stock-pot. with all other ingredients. Bring to a boil. Cover, reduce heat and simmer, for 2 hours or until chicken is tender. Remove pot 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 

CHICKEN SOUP 

 Soup Ingredients: 

• 4 Quarts Chicken Stock, from recipe above. 
• 3 cups diced or shredded chicken, from recipe above.
• 1-1/2 cups diced celery (about 2 stalks)
• 1-1/2 cups sliced carrots (about 3 medium)
• 1 cup diced onion (about 1 medium)
• 1/2 cup frozen peas
• Pink or Kosher Salt, optional
• Ground Pepper, optional
• 1 Tbs Organic Chicken Better then Bullion paste 

COMBINE chicken stock, chicken, celery, carrots, onion and peas 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 paste. Cook until bouillon is mixed in: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.  Remove rings, wash jars in midly warm soapy water, dry, label and store in pantry. 

​Yield: Approx 8 pints of Soup (and I had 2 pints of stock left over which will be canned as well) 

  *If you prefer noodles in your soup - add to the soup when opening to Heat before serving.  Noodles, Pastas, Rices are not safe to can.