Processing: Pressure Canner 75 minutes (pints), 90 minutes (quarts)Storage: 12 months+
Yield: 16 cups
INGREDIENTS:
16 cups chicken stock
3 cups diced chicken
1 1/2 cups diced celery
1 1/2 cups diced carrot
1 cup diced onion
pepper, to taste (optional)
METHOD:
- Combine all ingredients in a stock pot and simmer for 30 minutes before filling jars.
- Prepare jars by covering in water and boiling for 10 minutes.
- Place lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars so they stay hot.
- Immediately spoon the hot soup into hot jars, leaving 1 inch (2.5cm) headspace. Remove bubbles, wipe rims and seal.
- Your pressure canner needs 2 inches (5cm) of boiling water in the bottom before adding the jars. Then place each filled jar into the canner. Put the lid onto the canner and turn onto high heat. Once the white steam is present (constant stream), vent for 10 minutes before adding weight and bring up to pressure (10lbs weighted, 11lbs dial gauge). Once pressure is reached, start your timer for 75mins (pints) or 90mins (quarts). Once the time is up, turn the heat off and allow pressure to return to zero. Then remove the weight and wait another 5 minutes before removing the lid and cooling jars overnight on a towel-covered bench overnight.
- Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.