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Post by deerslayer on Jan 6, 2009 11:03:22 GMT -6
CHICKEN SOUP
16 cups chicken stock 3 cups diced chicken 1 ½ cups diced celery about 2 stalks 1 ½ cups sliced carrots 1 cup diced onion about 1 Salt and pepper 3 chicken bouillon cubes
Place jars in canner add water and bring to a boil. Keep jars and lids hot.
Combine stock, chicken, celery, carrots, onion salt and pepper in large pan. Bring to a boil. Reduce heat and simmer for about 30 minutes. Season to taste. Add bouillon cubes. Cook until cubes are dissolved. Ladle hot soup into hot jars leaving 1 inch headspace. Remove air bubbles, wipe jar and set lid. Pressure canner 90 minutes at 10 pounds pressure
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