Dee Posted September 12, 2006 Share Posted September 12, 2006 I thought it would be fun if you were here too UNTIL I thought about 2 strong personalities trying to can together in one kitchen.........hmmmmmm, kinda scared me! Anyway, here's a picture of pots simmering with veggies. Link to comment
MommyofSeven Posted September 12, 2006 Share Posted September 12, 2006 OK #1...This REALLY makes me want to start. That and the 3/4 of a pork roast sitting in my fridge from last night LOL. #2...Why doesn't my stove EVER look that clean?!?!?!?!?!?!?! Mo7 Link to comment
Jewlzm Posted September 12, 2006 Share Posted September 12, 2006 According to these I not only need celery. But apparently I need bigger pots..LOL Link to comment
Dee Posted September 12, 2006 Share Posted September 12, 2006 Chickens cooked and it and broth are cooling. My roaster is full of broth and my Dutch oven is a good 1/2 full. Now to wait for it to cool down enough to handle and take off the bones. Link to comment
Darlene Posted September 12, 2006 Author Share Posted September 12, 2006 Quote: I thought it would be fun if you were here too UNTIL I thought about 2 strong personalities trying to can together in one kitchen.........hmmmmmm, kinda scared me! btw, your soup looks gorgeous! Keep the pictures coming! Link to comment
Darlene Posted September 12, 2006 Author Share Posted September 12, 2006 Quote: According to these I not only need celery. But apparently I need bigger pots..LOL Get creative! Use what ya got! If you don't have 1 larger pot, cut your chicken in half and do it in to smaller pots! My philosophy has always been, if there's a will there's a way! Link to comment
Darlene Posted September 12, 2006 Author Share Posted September 12, 2006 We have the whole week as a group to do this together, so you have plenty of time... I'm just trying to do mine first so that I can take pictures and post them up here for everyone to see...it'll be fun to see Dee's pictures and be able to see someone else doing a similar thing. Link to comment
Dee Posted September 12, 2006 Share Posted September 12, 2006 Ok, the first 20 pints are in the pressure canner. Following are a few pictures on getting there. This is part of the broth before skimming. Link to comment
Dee Posted September 12, 2006 Share Posted September 12, 2006 In the pressure canner just before closing her up. AND now I wait! Link to comment
Darlene Posted September 12, 2006 Author Share Posted September 12, 2006 WOW! I have a HUGE *smile* on my face as I look at your pictures...that was so kewl! btw, you sure do sound YOUNG on the phone! Link to comment
moonstar Posted September 12, 2006 Share Posted September 12, 2006 Darlene, Will you please post of picture of the raw chicken you canned?? Mine looks ugly!! I just wanted to see what yours looks like. Link to comment
Dee Posted September 12, 2006 Share Posted September 12, 2006 Up until about 10 years ago telemarketers used to ask me if my mom was home. I never lied, I just told them she wasn't! Link to comment
Dee Posted September 13, 2006 Share Posted September 13, 2006 Ok, here's my first batch out of the canner and all sealed....yea!!!! My 2 batch of 18 are now in the canner and and will be done in about 55 mins. This is the last picture for this project. P.S. You can see by the coated lids I forgot to use the vinegar in this first batch. I remembered in the 2nd. Link to comment
Darlene Posted September 13, 2006 Author Share Posted September 13, 2006 awwwwwwwwwwwwwwwwwwww they're SO PRETTY Dee! Thanks so much for sharing your pictures...I really enjoyed following you along as you posted them! pssssssssssssssssssssssssssssssssst...just put vinegar in your water when you wash the jars tomorrow... Link to comment
moonstar Posted September 13, 2006 Share Posted September 13, 2006 Beautiful Dee!! Beautiful!!! Link to comment
Jewlzm Posted September 13, 2006 Share Posted September 13, 2006 *applause* Very well done Dee! Im going to maybe try this one tomorrow. Can I add extra veggies to it or will it mess it up? Link to comment
Darlene Posted September 13, 2006 Author Share Posted September 13, 2006 I make something called a Cuban Chicken soup which is basically the same recipe with potatoes and an additional seasoning. You can add whatever veggies you'd like and that won't be a problem at all! Link to comment
Mt_Rider Posted September 13, 2006 Share Posted September 13, 2006 Since I don't have canning equipment: Plan A - Friend 1 has NO time right now. Plan B - Friend 2 has pressure canner and has never used it. Invited me to come over and "we'll figure this thing out together". and it's likely going into bronchitis. Not available right now. Plan C - If I get the energy levels up - I'll make Friend 2 this homemade chicken soup & take it to her. We'll taste test and make more later to pressure can. You gotta work with what you have. MtRider Link to comment
Darlene Posted September 13, 2006 Author Share Posted September 13, 2006 Yep, that's true MtRider... If you're up to it, it might be a good bribe for her...make the soup to take over to her and then convince her how awesome it would be to home can it when she feels better! lol That's why we're doing pressure canning things and water bath canning things. I water bath my stuff in one of my large stock pots, so no exceptionally special equipment needed there. The nice thing about the chicken soup when I make it just to eat, and not home can, is once I skim all the scum off the top of the water after the chicken has simmered, I throw in a ton more veggies and cook that with the chicken than I do when I home can it...so maybe if you feel up to it, you can just throw everything in and then walk away while it simmers... I hope your friend feels better soon. Link to comment
Mt_Rider Posted September 13, 2006 Share Posted September 13, 2006 Darlene- thanks, I think she's going to break down and go to doc tomorrow. Yeah, bribery is good! I did an inventory. I have an old enamel kettle (holds 15+ qts of water). A 10 qt aluminum stock pot. A 15 qt steel with enamel stock pot. All with lids. One (or all?) of these has to work well for water bath. I have no racks or other paraphernalia yet. Like jar lifters, etc. Except jar funnels. Scored them at the last garage sale! 10 cents each. Have small assortment of canning jars and rings. Need new lids. (And I'll be waiting for a non-tomato based water bath recipe cuz we can't eat tomato... For that matter, dh canNOT eat chicken but I plan to sub in Cornish game hen. That doesn't bother him. ) Slowly, I'll get there. I'm enjoying seeing all this tho. Thanks for the tutorial!!! MtRider Link to comment
Jewlzm Posted September 14, 2006 Share Posted September 14, 2006 I got a couple questions. OK what is the head space on these chicken soups? And do the times in the pressure canner work for both? Link to comment
Darlene Posted September 14, 2006 Author Share Posted September 14, 2006 1" head space. 90 minutes for quarts, 75 minutes for pints at your elevation level for pressure. Link to comment
Jewlzm Posted September 14, 2006 Share Posted September 14, 2006 Uhmm I might be able to take pictures of the final product.. but cant of the process. I couldnt find the card for the camera (DH moved it) I hope I still get a passing grade:) Link to comment
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