Home Canning: Chicken (Noodle-less) Soup

hey guys a net here I promised you I would try and make a caning video so here goes I am making some chicken soup today for the canner I made stock back there last night it's not strained yet I'm gonna strain it as I put it in the jars just to make it a little easier and then whatever's left overall can up probably just as breath there's eight ribs of celery diced up there there are two medium onions that's the equivalent of a two pound bag of carrots peeled and chopped and there are about seven cloves of garlic there minced and then this is all the chicken I had ten pound bag of chicken hind quarters that I had gotten on sale so that's what I cooked down to make the broth I pulled all the chicken off of the bones I shredded up the chicken put the bones back in the broth to simmer for just a little while that's been off for a little while and I did skim off some of the fat off the top as much as I could kind of get it's kind of ideal to let it sit in the fridge overnight if you can but I have to work a 12 hour shift tonight so I do not have time to do that so how I make my canned chicken soup is I don't put like all the ingredients into the broth and cook it and then like divided up between the jars i layer in the meat and the vegetables and then cover that with broth to an inch headspace and then I wipe the rims put the lids on and put it in the canner most of the time when I make my chicken soup I fill it up higher than halfway if you fill it up higher than halfway you have to process for meat if you only fill it up halfway there is a soup processing time I like to fill my doors pretty close to the top because I almost always have pints of broth as well so when I go to open the jar I can use this as like the and vegetable base open up another pint or quart of broth add that and then cook the noodles in that so that's what I usually do but if you literally wanted it this one jar to be one meal you could fill it up halfway with meat and vegetables all the way to one inch with broth and then process for the time of soup and that's on the national centers for home food preservation website but mine are gonna go in for 90 minutes at 10 pounds of pressure for my elevation because I fill them higher than halfway up so we'll get started here in just a second okay guys we'll see how well I can do this one-handed another thing I wanted to let you know is that with pressure canning well actually with both types of canning now if you're processing longer than 10 minutes you do not have to sterilize your jars anymore I usually still do with water bath canning just because it's preference but when I'm pressure canning I definitely do not sterilize my jars I just wash them a hot soapy water make sure they're very clean and fill them up and this will be warm ish because the broth is still a little warm so we'll start the counter off the canner excuse me off with probably like lukewarm ish water and bring it up to temperature pretty slowly that keeps everything at the same temperature and keeps your jars from not breaking well I'm gonna start with putting about a cup of the shredded meat in sorry I'm trying to do this one-handed I'm just gonna put it right and my funnel let it go down maybe if I get a spoon into the jar um I don't mind using regular mouth jars with soup because even though there's chunks they're pretty small and everything pulls out of the jar pretty easily if I'm walking meat I do not use regular mouth jars I would you a widemouth jar for that but doing that soup everything comes out of the jar just fine using a regular mouth jar I know some people use kind of use like wide mouth jars for everything because they're easier to clean or whatever and I like to get regular mouth ones pretty often because usually the jars themselves actually can be a little bit cheaper especially pints wide mouths pints tend to be cheaper but then also the lids are cheaper and I started using the made in the USA Walmart two mainstays bramblett's they don't pop the same as the ball ones but they work really well so and they only make regular mouth ones and those only a dollar thirty two I think in my earth either a dollar thirty two in my area for twelve lids which is a great price so sometimes I do prefer using the regular mouth lids and jars just for good cost savings so I'm going to continue to fill these up with a cup of meat see those ones already have them in there everything that I'm going to put in is pretty approximate when I go to the vegetables I'll probably start with a half a cup and then divide it out evenly amongst the jars so when I get to the veggies I'll bring you guys back all the jars have a cup of meat in them there is a little bit of meat left over so I'll either kin that up tomorrow or maybe you just save it and the fridge to make some soup this week for myself I'm going to start with a half a cup sorry about all the noise of celery per jar and if I want a little bit more I'll go ahead and add it really hard to get half something here there we go and I leave all my vegetables raw um these are gonna go in a pressure canner for 90 minutes they're gonna get plenty cooked I don't feel like there's any reason to mix it all together into it divide it out that way it's like I said just a personal preference and I don't know how the new ball books book does it I don't have it in front of me I know that the older one when you make soup it does say to like cook it all together and I don't know you boil it for five minutes or something so everything's hot through and then you divide the ingredients amongst the jars I think the other reason why I don't like that is that I don't know if it would end up super even like one jar might have more celery and the other jar might have more carrots and so on and so forth so I just like to do it this way because all the jars end up almost the same which I like so I'm gonna finish putting these half cups of celery in here then if there's any celery left over I'll either set it to the side or I'll divide it amongst the jars I have one more jar that needs it but there's not only that much there so I may save it and see if I can make a couple more quarts later or I'll make like I said I'll make soup this week okay it's not half the cup carrots per jar I went ahead and did most of them off camera because it was really hard with one hand to hold the camera and get the half cup of carrots in the half cup and get it in the jar so that is number seven so there are the carrots in there and as you can see they're already starting to get pretty full almost a little bit more than halfway right now so that's why I do mine for the 90 minutes instead of the time for soup I think I'm going to do a quarter cup of onions and see how that goes and then probably about a teaspoon or so of the chopped garlic so onions are mostly in I just have this one sort of heaping 1/4 cup left that's what went in every jar so we're going to put that right in the last jar here and you can see they are getting quite full are usually they're not packed down or anything at all so everything's really loose in there which is good because you don't want anything to be too dense when you're canning it the only thing left to add is some garlic to each jar I think I'm just gonna here's my garlic that I chopped up and I'm just gonna do a little bit in each jar when I made the stock it had carrot carrots and celery and onions and garlic in it as well also some salt went in there and some herbs just to give it some flavor I like my stock to have vegetables and herbs and stuff cooked right I know sometimes people just do meat and bones or I don't know the difference really between broth and stock I looked it up once but it's like one is made with the bones one is just made with me I don't know so I always make mine bone broth and I usually cook a meaty piece of meat with it though and cook it until the meats kind of falling off and then take all the meat out and then cook the bones down longer in the broth and there's lots of good videos out there on making um stock or broth I did not film doing that but there's a ton of videos online on how to make a good stock or bone broth so when you do make yours you just want to make sure that there's not anything in it that can't be canned so you don't need thickeners or flowers or starches or anything like that in there but the carrots and the onions and the celery all those pieces get um strained out and it is totally safe for canning so just a moment we'll get a ladle and I'll get my strainer that fits sort of in my funnel and we will start to fill these with some broth all right guys I'm going to try and do this on camera here here's my broth and it does have a little fat on top and as you can see there's still stuff in there because in the bottom the veggies and bones are still down there because I have not strained them off yet I'm going to pour it through my little strainer here and right down into the funnel I might take a little bit longer but it'll be really a lot easier for me in the long run to strain this out this is a very big pot and my kitchen is quite small and the shredded up chicken was actually in my biggest bowl so I will just continue filling that until there's one inch head space and I'll bring you guys back when it is there I also wanted to show you guys that I did put a little bit more chicken in every jar I had quite a bit leftover and I have just enough little bits of vegetables and meat now just to make a small pot of soup just for myself to eat and so I just divided up a little bit more chicken into every turn it will just be nice and meaty soup so when I have the jars filled to one inch headspace with broth out bring you guys back and show you what it looks like all right there's the jars ready to go I'm gonna wipe the rims put the lids and rings on get the canner ready with the appropriate amount of water in it for my canner you guys need to read the instructions on your canner to find out how much water you need in yours these like I said will process for 90 minutes at 10 pounds of pressure for my elevation I have deep uh bolds them all with my handy plastic chopstick the only thing I think I am gonna add to these because I tasted the broth and it is not very salty I put a little salt in it when I was cooking it but not much I will probably add a little salt and a little pepper to each one of these jars and then upon opening if they need further seasoning you could do that then if you're if you like things very low sodium you can pretty much leave salt up completely when your pressure canning you do not need it so I like these to kind of just be ready to go right out of the jar so I am gonna add a little bit of salt and just like a touch of pepper in each jar and when I have the canner up on this stove and the jars in there I'll bring you guys back I'm probably not going to show wiping the rims it's pretty self-explanatory I put a little bit of white vinegar because there's meat in here and a little bit of grease from the broth so I will put a little white vinegar on I either a paper towel or just supposable napkin wipe the rims off put a clean washed brand new lid on each jar and a ring finger tip tight I do know some people put that sometimes they think that that's pretty loose you don't want to wrench them down super hard but you also don't want your rings on loose either they'll have a lot more siphoning and I want more stuff has opportunity to get up under the seal if they are too loose as well so I don't even really like the term fingertip tight but I just turn them around till I meet a good amount of resistance but then don't go any farther so once I have them all ready and in the canner I'll give you guys a peek before I put the lid on all right there's a peek at the jars inside the pressure canner I have it over medium heat right now and I will let this get pretty warm probably leave it like this for at least 15 minutes or so and then I may come and turn it up to like medium high so we can really get it going and get it venting its gonna vent for 10 minutes out of that little spigot right there before you put your lid on your pressure canner you're going to want to check that make sure that it's not obstructed at all and then I have a dial on mine but then I also bought the weighted gauge I prefer that so I'm gonna put the 10-pound weight on that little spigot after it vents for 10 minutes bring it up to pressure and then I will start the timer hey guys the lid is has been on and it is inventing I don't know if you can see that very well but a stream of steam for 10 minutes so we're going to put the 10-pound weight on the Presto weight come with a base that's 5 pounds and then 2 of these rings there are 5 pounds each just one ring on plus the base so that is 10 pounds right on there make sure that's on there nice and loose when it's up to pressure I'll bring you guys back when it's up to pressure like I said pressure for my elevation is 10 pounds you need to check your elevation to find out how much pressure that you need for your recipe once this comes up pressure and that starts Rocking we are going to set the timer for 90 minutes after the 90 minutes are up we'll turn the stove off let it come down from pressure on its own and then when it finally reaches zero on here it'll be unlocked and you can open the top away from yourself be careful and we can take the jars out also there is the rest of the vegetables and meats and some broth from the big pot they're boiling away I'm going to turn that down to a simmer let the veggies cook and then I'm going to add these little itty bitty letter noodles they're super cute they're from the Hispanic aisle in the grocery store and they're super duper cheap they're like between funny 25 and 33 cents a package so if you guys ever see him pick them up your kids especially if you have kids they'll love them so I'm going to throw those in there that'll be dinner for me tonight and we'll also have seven quarts of chicken soup made for later this winter so when that comes up to pressure and it's jiggling I'll bring you guys back so rocker is going I will start to turn this down little by little just to keep it at a gentle rock we're going to speed back the way the light is in the kitchen but it is just above ten pounds of pressure which is exactly what we wanted when that timer beeps I will just shut the burner up and just leave this alone my experience it takes about a half hour 45 minutes come down compressor which thankfully we will be riding around what I need to get ready for work so I'll take the dirt out and they'll sit on the counter while I go work so I'm trying to bring you guys back when I take these out of the canner if I get a chance just showing you a peek at my dinner I'm about to eat it's the alphabet chicken soup so when I go to make one of those jars I can add a little bit more broth and some of these noodles and I'll have the same thing seven times in a row hey guys the timer has gone off I've turned the burner off back there now this is just gonna slowly slowly slowly come down from temperature as you can see the little things still Rocking it'll probably do that for another few minutes as it cools down and this will take about half hour 45 minutes to come down from pressure and once it does that I will be removing the jars and putting them on the counter to cool I think this is gonna be the end of this video like I said I'm doing this right before getting ready for work if I have time I might do a little shot of the jars once they're out of the canner I hope this video video helps you guys if you have any questions comments please leave them below sorry is kind of thrown together and I'll see you guys next time bye

Channel: Annette Rose

Views: 63,373

Rating: 4.8929048 out of 5

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Id: 6CHjd_ondnw

Length: 19min 46sec (1186 seconds)

Published: Thu Nov 10 2016