Pressure Canning Chicken Soup

good morning from rose-red homestead look what I found in my refrigerator today I was going through things in the refrigerator and this had been pushed away to the best this is a Costco chicken rotisserie chicken and we've had at least one meal from it but it is about to expire and so what better thing to do with it then make some chicken soup so that's what our adventure will be today when we come back we will get started [Music] the first thing you might notice is that I have some carrots here and the carrots in this light whatever this light is makes the carrots look a funny color but they truly are carrots as you can see through the glass here and some celery and I have some poultry seasoning and I have my instant pot so we're going to start with the instant pot and actually make the soup and then we're going to make seven quarts of chicken soup so I'm going to start by taking the lid off of the instant pot and setting it aside and I've taken the top off this chicken and I'm just going to drain all of this good stuff right into the eye pot there's a lot of gelatinous stuff sticking to the bottom and there is still some in here so I'm going to take some water and rip out this container and pour it all right into the instant truck you don't want to lose any of that good stuff for the good flavor next I'm going to cut this chicken up there's still a lot of good breast meat on this chicken and I don't need to break it into or cut it into really small pieces what I'm going to do is just put it right here in the instant pot we call it an eye pot that's because we have iPhone and I this and I that so it's just easy to call it an eye pot and so here's a wing going in and I'll cut through this leg and thigh and just break it apart part of the back came with it so I'm going to break those two pieces apart and put it in and then here is the breast piece and I'm just going to cut straight down through the breast piece oh here's a wing I want to get that wing off first and I'll break it off there's a lot of string attached here so I'm going to get rid of that here's the back here's the breast we still have about a half of a breast left so I want this in a little bit of a smaller piece so I'll do this now on my cutting board there's a lot of really good stuff too so I'm just going to put that right in here what I'm wanting to do in the instant pot is to and I also want to make some really flavorful broth chicken broth that I can put right in the jars when they're getting ready to make the soup now just in case there wasn't quite enough meat we'd like we like very meaty soups I thought and these are just thin cut chicken breast from the topsoil so they're quite small and very thin I'm just gonna drop those in and these are raw and that will be just fine because by the time everything is all cooked it everything will be cooked and the flavors will be a lot in the broth so next thing I'm going to do is put the lid on there look I have it facing outward so you can I have to think backwards here so the lid is now on the pot I'm going to plug it in and turn it on to manual and it looks like it's set for 5 minutes so I'm going to put this up to 30 minutes that's how long I want this to process it will be nice and delicious then whoops I went too far so there's 30 minutes and we're ready to go and I make sure that my pressure regulator was in the closed position so it will hold the steam inside so this is going to take about that beep means that it's now processing so it will take a few minutes to heat up and then it will process for 30 minutes and I'm going to let it do a natural cooldown and at that point in time I'm going to open up the instant pot and when we move the chicken and strain the broth and I by the time we come back I will have the chicken all deboned and cut in pieces ready to start the canning process so I'll see you in just a few minutes it has been about an hour and a half the chicken cooked completely to the tender stage and there was about a 1/2 of a pot of beef broth once I pulled all the chicken out I bought the chicken and I have this bowl of pieces of chicken a lot of it is white meat which is what we just loved I weighed it on my handies kitchen scale I hope you all have kitchen scales I can't operate a kitchen without one I always set mine on grams I have a science background and so I really like metric and so grams is easiest for me mm-hmm this I'm chicken way just over 800 grams I divided by 7 because I'm gonna be doing 7 quarts so it's gonna be a roughly between a hundred and ten and a hundred and fifteen of grams of meat per jar and I'll show you how I do that to make work out further even we're going to be adding celery and carrots and then we're going to be adding a teaspoon of poultry seasoning to each of those jars and then we will be ready to seal them up and get them out in the canner I have the candor outside I just barely turned the heat on so that it will get up to the simmer point which is about where we want it now what I did with the broth that was left in this on i pot the instant pot I'm sorry I call it iPod is that I added more water and some more chicken bullion to give me enough broth I'm hoping to be able to fill up all of these jars when we're done so I think that we are ready to get started so what I'm going to do is move the chicken right here and I'm going to place a jar on my scale and then when it gets up to speed I'm going to zero it out so that need to zero it out again so that I can add about 110 to 115 grams of meat nope too much because I want to evenly distribute to meet much more carefully this time okay that's about right right there and then to this I'm going to add about a half a cup of celery and this is fresh celery and about a half a cup of carrots and a teaspoon oh this is a new jar of poultry seasoning so I'll be adding a teaspoon of this poultry seasoning and that's all there is to it and and I will be putting the broth in all at the same time so I'm going to set this one aside and pull up another move make sure it's zeroed out and then add about a 110 to 115 grams of meat that's right on the money half a cup of celery a cup of chopped carrots I'm forgetting onion just a second let me get the onion [Music] oh I can't forget onion and again these hydrated onions from Walla Walla sweets putting about a tablespoon of onion in and then a teaspoon of poultry seasoning and this one's ready to set aside these jars I've had in the dishwasher on the dry cycle they're washed and clean and they are warm this is by far more meat than you get in the canned varieties that you buy at the stores so some celery and you may notice quite a few celery leaves with this celery I really enjoy the flavor of celery and so I use the inside celery hearts because they have parts that have a lot of the leaves because those carry that's thrown this part of this celery flavor so why would you like that as well Oh busy talking here and I forget to put in the seasoning okay third one zero the scale okay that's perfect hundred and seventeen grams that will do so this goes so quickly there is there's just a good feeling associated with when you have something like a custom chicken or turkey for Thanksgiving that you just don't throw out the bones that you save it to cook down and make soup or whatever it is you would like to do okay we go and just use use up all parts of it so the only thing that your end up throwing away is the bones I like that feeling and I know that I get that from growing up in my mother's house well that's she raised a large family own firstborn of nine children and dad was a college professor so money was always an issue so we learned all of the whole making arts some wing and cooking bread making by making the whole thing and it was really a pleasure to grow up in their home I was baking bread by the time I was 10 and making pies by the time I was 12 hungry carrot onions and seasoning I've made this soup many times before we make it after Thanksgiving with our leftover turkey and then any time we do a Costco rotisserie chicken we leave enough meat on the bones so that I can always do some leftover soup and then we use up this soup really fast so I'm making 7 quarts today and they'll be gone in a month easy so I always like to have someone hands this is a great thing to have out there on our shelves seasoning and onions so I believe everything is done I'm going to go ahead and distribute the last of the carrots and celery here so that we have no waste that is another thing I just dropped out then I don't want to step on it now this thing that I learned growing up was use what you have make use of every single thing you possibly can and so that's exactly what I do and a little more celery in each of these I love celery so this will be great and the last little bit right here the scale aside now what we want to do I made extra broth just by adding water to the chicken broth as it cooked and then added chicken bullion and tasted it to be sure that it was flavorful so I'm going to now add this chicken broth up to this looks like really yummy broth up to that first round so that I am leaving one inch of head space and why this measuring cup always leaks okay so this is what it looks like oh my gosh that's hot so I'm going to grab a cloth now this is a court of exact soup in other words when I get ready to fix this there won't be I don't add any more water or anything that's not concentrate so this will be a quart of chicken soup for us now for those of you that have seen our videos on meals in a bag you can probably figure out that I can pack this one in a bag with either rice or noodles and have chicken noodle soup ready to go I'm just gonna put another jar over here to catch the drips how about that I'm going to have enough broth great and we will process these out in the counter for 90 minutes and then pull them out now with this chicken soup we always have fresh fruits and vegetables available as I mentioned in just about every video Jim and I are focusing on a healthy lifestyle so we always have fresh fruits and veggies available but I will sometimes fix our dog biscuits to go along with our soup in the evening if I'm not too tired when we come home from work that is otherwise we just have we'll have soup and some fruit or we can also have a slice of my artisan bread I'm also going to do a video on artisan bread here coming up okay now the last jar the one that was catching all the oh this is not perfect just lift this panel import directly from the pan oh my goodness I have maybe an eighth to the cup left so it was perfect great great great wet it with warm water and right around the top edges here okay we got all of these do this one again because they've got bleep done and then put these lips on these have been washed and air dried putting the rings on finger tight okay we have seven courts ready to go out to the counter I'll meet you out at the counter in just a moment so I have already loaded the counter we'll turn the heat up and as soon as it starts venting really well we'll be back after it's vented for ten minutes and to show you how to put the weights on and that sort of thing neither one my killer is already rising the airlock is already up so we should see this start to rise I am going to turn this down lower and we are going to let this process for a 90 minute since these are quartz and chicken soup of course is low acid so it has to be pressure canned for 90 minutes in terms of quarts so I'm going to process this and then let it cool down naturally and then we'll be back to pull these out of the canner and see what the final product looks like I can't wait see you soon the canner has finished processing now it's been going for 90 minutes at 13 pounds pressure actually between 13 and 15 is where we hold it and it has cooled down naturally the airlock has the air lock vent has fallen and the needle is now on zero so it looks like everything is good I'm going to tilt this just to be sure there's no more steam escaping and there isn't so it looks like we're going to be able to open this up and as all the ways I open the lid away from me so this team goes the other direction okay so come on over and take a look inside the counter oh look at that it's beautiful meet down at the bottom brought in the middle veggies at the top and the water is almost perfectly clear inside the canner so I'm going to put these over on this little rack it is freezing cold today it's been snowing all day and it's too cold to keep these out here so as soon as I get these out of the canner those have both sealed it cooled must have cooled down pretty quickly even though these are steamy hot these have already popped yep we will be moving these in the house because it's too cold it's freezing out here literally I don't take this one his pot no oh it just popped this one hasn't popped either here the difference that one should pop in a minute - and this one has a pump okay and there we have seven beautiful quarts of home canned chicken soup in fact it's so freezing today we just might open one of these up tonight for dinner thank you for joining us and we'll see you again next time for another adventure with rose man homestead [Music]

Channel: RoseRed Homestead

Views: 162,613

Keywords: chicken soup, pressure canning, pressure canning soup, soup, poultry, instant pot, chicken, homestead, carrots, celery, onion, chicken broth

Id: XtTIiA1L3A0

Length: 24min 10sec (1450 seconds)

Published: Tue Mar 12 2019