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!
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.
Southwestern Chicken Soup
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
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.
Makes approx. 4 Quarts
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
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.