Pressure canning is an excellent way to preserve homemade foods, particularly soups and stews, which can be difficult to store for long periods in a traditional way. Canning is not just about saving leftovers or preparing meals ahead of time – it’s about locking in the rich flavors of your cooking, sealing in nutrition, and ensuring that you have a hearty, ready-to-eat meal on hand whenever you need it.
Pressure canning allows you to safely store low-acid foods, like chicken soup, without worrying about spoilage or bacterial growth. When done properly, this method ensures your homemade soup can last up to a year (or even longer) in your pantry. Today, we’re diving into the process of pressure canning chicken soup – an ultimate comfort food that’s as easy to make as it is to preserve.
Whether you’re a seasoned canner or a newbie just starting out, this guide will walk you through the process step by step, helping you master the art of pressure canning chicken soup so you can enjoy it long after it’s made.
Pressure Canning Chicken Soup Recipe
Homemade chicken soup is the ultimate in convenience and comfort food, but when you can it, you’re making it even more convenient. Imagine pulling a jar of this nourishing soup off the shelf after a busy day and having a meal ready to go. This recipe provides a solid base for a flavorful, hearty chicken soup that you can easily preserve for future meals.
Here’s how you can make your own pressure canned chicken soup.
Ingredients Needed
To make pressure canned chicken soup, you’ll need:
- Chicken (boneless or bone-in – about 4 cups of cooked chicken)
- Chicken broth (you can use store-bought or homemade, about 6 cups)
- Carrots (2 medium, peeled and sliced)
- Celery (2 stalks, diced)
- Onion (1 medium, diced)
- Garlic (3 cloves, minced)
- Potatoes (2 medium, peeled and diced)
- Green beans (1 cup, fresh or frozen)
- Salt (1 teaspoon, or to taste)
- Black pepper (1 teaspoon)
- Bay leaves (2 leaves)
- Herbs (1 tablespoon of dried thyme or a handful of fresh parsley, optional)
This combination of ingredients results in a soup that is hearty, flavorful, and perfect for canning. You can adjust the seasonings or vegetables based on your preferences.
Cooking Instructions
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Prepare The Chicken
- If you’re using raw chicken, cook it first. You can boil or sauté it until it’s fully cooked and tender. Shred or chop the chicken into bite-sized pieces.
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Prepare The Vegetables
- Chop your carrots, celery, onion, and potatoes. You’ll want them in uniform sizes for even cooking and better presentation in the jar.
- If you’re using frozen green beans, you don’t need to thaw them; just add them directly to the soup mix.
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Make The Soup
- In a large pot, combine the chicken, broth, carrots, celery, potatoes, onions, garlic, green beans, salt, pepper, and bay leaves. Bring the mixture to a boil over medium-high heat.
- Reduce the heat and simmer for about 30 minutes, or until the vegetables are tender.
- Taste the soup and adjust seasonings as necessary. If you prefer a more intense flavor, you can add extra herbs or spices to suit your taste.
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Fill The Jars
- Sterilize your canning jars and lids by boiling them for 10 minutes or running them through a dishwasher cycle.
- Once the soup is ready, use a ladle to fill the jars. Be sure to leave about an inch of headspace at the top of each jar. This is important for a proper seal during the canning process.
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Pressure Can The Soup
- Place the jars in the pressure canner and ensure that you’re following the manufacturer’s instructions for your specific model.
- Process the jars at 10 pounds of pressure for 75 minutes for pints, or 90 minutes for quarts. Adjust the pressure depending on your altitude, as high elevations may require more pressure.
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Cool And Store
- After processing, allow the jars to cool for 12 to 24 hours. Check that the seals have formed by pressing on the lids; if they don’t pop back, your jars are sealed. Label and store your canned soup in a cool, dark place.
Ingredient Insights
- Chicken: Using quality chicken is key to getting the best flavor. Bone-in chicken will provide more flavor, while boneless chicken is quicker and easier to shred.
- Broth: Homemade broth adds depth and richness, but store-bought broth can also be used if you’re short on time. If you use store-bought, opt for a low-sodium version so you can control the salt in your soup.
- Vegetables: Root vegetables like carrots and potatoes hold up well in the canning process, making them perfect for soups. They absorb the broth’s flavors, adding texture and a comforting heartiness.
- Herbs and Spices: Herbs like thyme, rosemary, and bay leaves add a subtle earthiness that makes the soup feel more robust. Fresh parsley can be added after canning to add brightness when you open a jar.
Expert Tips
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Pressure Canning Tips
- Always follow your pressure canner’s manual for specific instructions.
- Make sure your jars are at room temperature when you add hot food to avoid jar breakage.
- Never skip the step of checking the seals after canning. If a jar hasn’t sealed properly, it’s best to refrigerate it and consume it quickly.
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Soup Consistency
- Some people prefer a thicker soup, while others like a brothier version. If you prefer a thicker soup, consider adding a small amount of cornstarch to the soup at the end of cooking to help thicken it before canning. Alternatively, you can wait to thicken it when you reheat the soup.
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Vegetable Considerations
- Certain vegetables, like corn, do not can well because of their texture. Stick with firm vegetables that hold up well under pressure canning.
Recipe Variations
Chicken soup is wonderfully versatile, and there are many ways you can adjust the recipe to suit your tastes or dietary needs:
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Spicy Chicken Soup
- Add a chopped jalapeño or red pepper flakes for a spicy kick.
- A splash of hot sauce or a dash of cayenne pepper also works wonders.
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Creamy Chicken Soup
- Add a cup of heavy cream or whole milk after canning when you reheat the soup. This adds richness and a creamy texture that pairs beautifully with the chicken.
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Vegetarian Option
- For a vegetarian version, omit the chicken and use vegetable broth, adding extra beans or tofu as a protein substitute. You can also add more veggies like mushrooms, zucchini, or spinach.
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Add Pasta
- Adding small pasta like ditalini or orzo can give the soup a more filling, hearty quality. However, avoid canning pasta – it doesn’t hold up well in the canning process. Instead, cook it fresh when you’re ready to eat.
Final Words
Pressure canning chicken soup is not only a practical way to ensure you have meals ready at a moment’s notice, but it also preserves the flavors and nutritional benefits of homemade cooking. The process is a bit involved, but it’s well worth it when you pull out a jar on a cold evening and have a comforting bowl of soup ready to go.
Just make sure you follow the safety precautions for canning, as it’s critical that the soup is processed at the right temperature and pressure to prevent any potential for foodborne illness.
FAQs
What Ingredients Are Needed For Pressure Canning Chicken Soup?
For pressure canning chicken soup, you’ll need chicken (either boneless or bone-in), vegetables such as carrots, celery, onions, garlic, and potatoes, chicken broth, herbs like thyme or bay leaves, salt, and pepper. You can also add other vegetables or seasonings to your preference.
How Long Should I Cook The Chicken Soup Before Canning?
Before canning, the chicken soup should be brought to a boil and simmered for about 10-15 minutes to ensure that the flavors are well blended and the ingredients are cooked through. Avoid overcooking, as the soup will continue to cook during the canning process.
Can I Pressure Can Chicken Soup Without A Pressure Cooker?
No, pressure canning requires a pressure cooker or a pressure canner, as it is the only method that ensures the food reaches the necessary temperature to kill harmful bacteria and preserve it safely. Boiling water canning is not safe for low-acid foods like chicken soup.
What Is The Recommended Pressure And Processing Time For Canning Chicken Soup?
For chicken soup, the recommended pressure is 10-11 PSI (pounds per square inch) for most canners at sea level. The processing time varies based on the jar size: for pint jars, process for 75 minutes, and for quart jars, process for 90 minutes. Processing times may need to be adjusted for high altitudes.
Do I Need To Add Any Acid To Pressure Can Chicken Soup?
Unlike many other foods, chicken soup doesn’t require added acid for safe canning, as long as you are using a pressure canner. The high heat achieved during pressure canning is sufficient to preserve the soup safely.
How Should I Prepare Chicken For Pressure Canning Soup?
You can use raw or cooked chicken for pressure canning chicken soup. If using raw chicken, cut it into small pieces to ensure even cooking and proper sealing. If using cooked chicken, shred or chop it into bite-sized pieces. Both types will safely can as long as proper canning guidelines are followed.
Can I Use Frozen Chicken In My Soup For Canning?
Yes, you can use frozen chicken in your chicken soup recipe for canning. However, it is recommended to thaw the chicken before using it in the soup to ensure even cooking and proper texture.
How Can I Store My Canned Chicken Soup?
Once canned, store the jars of chicken soup in a cool, dark place like a pantry or cupboard. Properly sealed jars can last for up to a year, but for best quality, consume within 6-12 months. Always check for signs of spoilage before use.
Can I Add Pasta Or Rice To My Chicken Soup For Canning?
It is not recommended to add pasta or rice to chicken soup before canning because these ingredients can absorb liquid and expand, potentially causing uneven processing. If you wish to add them, it’s better to add them after opening the jar when reheating the soup.
How Can I Ensure The Safety Of My Canned Chicken Soup?
To ensure the safety of your canned chicken soup, always follow recommended pressure canning guidelines, including correct pressure, processing time, and jar sealing. Use a tested canning recipe, inspect jars for any cracks or defects, and ensure a proper seal after processing. Never skip the pressure canning step, as it’s critical for eliminating harmful bacteria.