Darlene Posted August 22, 2008 Author Share Posted August 22, 2008 Yeah I guess you could do that without a problem...but your broth won't be as rich. Link to comment
Tammy Posted August 23, 2008 Share Posted August 23, 2008 Hi! Here's a pic of my finished product.... chicken soup. Don't look at the fat in there though...I know I didn't get it out like I should have... we'll eat it quickly and say our prayers of protection and blessing over it. Click on this link: http://i6.photobucket.com/albums/y236/tamtam67/100_4331.jpg Link to comment
Darlene Posted August 23, 2008 Author Share Posted August 23, 2008 awwwwwwwwwwwwww...your soup looks so gorgeous. You have done such a beautiful job with your canning. Link to comment
suzann Posted September 8, 2008 Share Posted September 8, 2008 Got my canner in last week... I am now in the middle of making the chicken soup...everything is simmering...it smells sooooo good.... Link to comment
Cricket Posted September 8, 2008 Share Posted September 8, 2008 Go, Suzann! Chicken soup was the first thing I made with my pressure canner, too. Link to comment
Jasminegirl Posted January 5, 2009 Share Posted January 5, 2009 Darlene, did you reheat your broth b/f pouring over your fresh veggies in the jars? Link to comment
etp777 Posted January 9, 2009 Share Posted January 9, 2009 You should jasminegirl, yes. Having it heated up to start helps make sure all the contents reach sfae temperatures during processing. Link to comment
Violet Posted January 10, 2009 Share Posted January 10, 2009 The whole product is supposed to be hot, even the veggies. If you check the USDA guides for canning soup it is hot packed, not raw packed. It does make a difference in the safety of a food. When it says hot pack, it means all ingredients packed hot, not just the broth. If the veggies are packed raw, then it is a raw pack. Link to comment
DenimDaze Posted January 12, 2009 Share Posted January 12, 2009 I don't have a stock pot that big, and won't for a while. Can I use the Water Bath canning pot? It is about the right size. We just had a virus go through the house and we ate about a dozen Chunky chicken noodle soups. Next time, I'd like to have good soup! Link to comment
Stephanie Posted January 12, 2009 Share Posted January 12, 2009 It doesn't matter what kind of pot you use for the preparing of the soup to can, is that what you mean Denim? I have often used my water bath pot as it is the largest pot I have. I tell you what I got that has come is sooooo handy with my xl family, is this GE Roaster... boy can it hold a large capacity. Darlene had hers full of Apple Butter when we were at her house. http://www.gehousewares.com/Browse_Product...x?category_id=9 Link to comment
DenimDaze Posted January 12, 2009 Share Posted January 12, 2009 I got these water bath pots for free, so I wasn't sure if they were only for water bathing. Link to comment
Mandomom Posted April 30, 2009 Share Posted April 30, 2009 I was naughty at Wal-Mart toda, spent enough money to shock my usual budgeting mindset, but finally got a pressure canner! It's Presto with what I think is a weighted gauge. I have a pressure cooker very similar I'm used to using for cooking, so I thought this would work for me. It has an adjustable regulator, for 5, 10, or 15 lbs., but no dial gauge. I have the jars, the lids, a blue ball book, and the ingredients for some chicken soup! I'm wondering if I should start with something easier than soup or just dive in? I would like to give my parents, who will be heading right into flu territory next week, a few jars to enjoy as well. I make mine very similarly to the Nana's Kick Azz Chicken Soup, with the addition of a half bunch of parsley, parsnips, and a sweet potato. Will there be any differences I need to be aware of when adding these ingredients? I'm home all day tomorrow and I really must can SOMETHING when I have a pretty new canner sitting in my living room! Link to comment
Violet Posted April 30, 2009 Share Posted April 30, 2009 Way to go, Mandomom ! A new pressure canner. How nice for you. Once you can something, report back to us. Good luck to you ! If it is a weighted gauge, you won't have a dial, that looks sort of like a clock. It will have weight set that you use the correct weight for the food you are canning and also for your altitude. You must have gotten the 16 quart size if it has the weights. If you had a dial gauge, you would need to get the gauge tested before use since the dials can be off by as much as 4 or 5 lb. right out of the box. I suggest following the instructions for canning soup from the USDA. I will send you the link. Basically, you fill the jars half full of the solids, the other half of the jar with broth. Just do not add any noodles, rice, barley, etc. No dairy of any kind, either. You will see the warning on the link. Be sure all ingredients are hot, not raw packed. Soup must be hot packed as it goes into the jars. Part of the safety of the canning of the soup. I would suggest doing a trial run with just water first. Be sure you vent the canner a full 10 min. before the weight goes on. Then, after your processing time is up, let the pressure drop naturally. Do not remove the weight or run under water to cool it off. Once the pressure is gone, then remove the weight, and set the timer for another 10 min. before you open the canner and remove the jars. All these steps are part of the safety of the food. http://www.uga.edu/nchfp/how/can_04/soups.html Link to comment
kathy003 Posted April 30, 2009 Share Posted April 30, 2009 Good for you! I don't know which I like better, my pressure canner or clothesline! I have to tell you, I started with green beans. The process time was only 20 minutes and it gave me a good idea of how the canner works - I really wanted to start with chicken noodle soup but felt i wasn't to that point yet. However, if you follow violet's advice and the directions for chicken noodle soup you should be fine! I would do the trial run with no food in it as your instruction booklet suggests. Link to comment
savagerabbit Posted July 20, 2010 Share Posted July 20, 2010 Oh, I'm so so glad that I came across this thread!!! This is going to boggle your mind but I co-oped with some Amish friends of mine and butchered 50 meat chickens (cornish crosses) Well, I cooked the first one and after roasting it I realized that I didn't get all the gizzard out and it was very gross. The second one I did, I thawed first and double checked the neck.... NO food in the crop! So I put it in the crockpot all day but the family was still grossed out from the last one so they ... hold on.. this is hard for me to say.... They wouldn't eat it. :hangs head in shame: SO... I have 48 whole amish hens in my freezer waiting to do something with. Guess who's making a LOT OF SOUP! I don't know why I didn't think of it! I always put up 5 or 6 quarts of soup when I can chicken breasts. While I'm deboneing the breasts I just throw all the bones in a pot along with anything that I've saved for broth in the freezer. Carrot peels,, tomato pieces,,, butts of celery,, onion peels... I kid you not. Makes the best broth ever and there's NO EXPENSE! So why can't I make some awesome soup from my hens! At least that's something everyone will eat and they don't have to know about the process! LOL Link to comment
savagerabbit Posted July 20, 2010 Share Posted July 20, 2010 Oh, I'm so so glad that I came across this thread!!! This is going to boggle your mind but I co-oped with some Amish friends of mine and butchered 50 meat chickens (cornish crosses) Well, I cooked the first one and after roasting it I realized that I didn't get all the gizzard out and it was very gross. The second one I did, I thawed first and double checked the neck.... NO food in the crop! So I put it in the crockpot all day but the family was still grossed out from the last one so they ... hold on.. this is hard for me to say.... They wouldn't eat it. :hangs head in shame: SO... I have 48 whole amish hens in my freezer waiting to do something with. Guess who's making a LOT OF SOUP! I don't know why I didn't think of it! I always put up 5 or 6 quarts of soup when I can chicken breasts. While I'm deboneing the breasts I just throw all the bones in a pot along with anything that I've saved for broth in the freezer. Carrot peels,, tomato pieces,,, butts of celery,, onion peels... I kid you not. Makes the best broth ever and there's NO EXPENSE! So why can't I make some awesome soup from my hens! At least that's something everyone will eat and they don't have to know about the process! LOL Link to comment
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