westbrook Posted September 14, 2006 Share Posted September 14, 2006 jewlzm... take the class again.. it is even more fun the second time. Link to comment
Jewlzm Posted September 14, 2006 Share Posted September 14, 2006 ok I got another question. First time pressure canning jars. I processed the chicken according to the directions. Apparently 1 or all of the jars boiled over because I can see the chicken oil from the broth on the top of the water in the canner. Is this normal? Will it have an effect on the sealing of the jars? Link to comment
Dee Posted September 14, 2006 Share Posted September 14, 2006 I had a couple boil over too. One jar out of 38 didn't seal and one jar was only 1/2 full by the time it was done but it sealed, go figure. Hopefully yours will seal and you'll just have to clean them off. Link to comment
Jewlzm Posted September 14, 2006 Share Posted September 14, 2006 ok cool. Just wanted to correct any problems before I put the next batch in. Thanks Dee!! Link to comment
Keiko Posted September 15, 2006 Share Posted September 15, 2006 Soup's done! I can't wait to try it! Keiko 107050-DSC00863.JPG Link to comment
Jewlzm Posted September 15, 2006 Share Posted September 15, 2006 Uhmmm how do you get past the "The jars are to pretty to open and eat" part of this canning process? hehehe Link to comment
Dee Posted September 15, 2006 Share Posted September 15, 2006 That's really a true statement jewlzm. They all look so pretty and were so much work that the first jar or two is hard to part with. After that, who cares, it's food, it's good and we eat it! Link to comment
Jewlzm Posted September 15, 2006 Share Posted September 15, 2006 lol so its a 3 step program and not at 12 I can live with that. Link to comment
Jewlzm Posted September 15, 2006 Share Posted September 15, 2006 Final Product. There are 3 more in the canner and we had some for dinner. you figure what 8-9 hours. Not bad for a full day work. And boy oh boy that soup is goooooooooood 107070-ChickenSoup.JPG Link to comment
Darlene Posted September 15, 2006 Author Share Posted September 15, 2006 Wow jewlzm, your jars are absolutely breathtaking! I'm SO excited for you! You passed with flying colors and I'm very proud of the courage and work you've put into all this. ((((jewlzm)))) Link to comment
Jewlzm Posted September 15, 2006 Share Posted September 15, 2006 *dancing a jig* Thanks so much Dar you were a big help! I really enjoyed this. I think Ill just start canning everything in the house just to see how it will turn out.. LOL Link to comment
Darlene Posted September 15, 2006 Author Share Posted September 15, 2006 Quote: I think Ill just start canning everything in the house just to see how it will turn out.. LOL Oh geez, now you sound like me...lol Link to comment
Stephanie Posted September 15, 2006 Share Posted September 15, 2006 I don't know how in the world I missed this thread...but it is great...thanks Darlene for the "illustrated process". I have a question... is it possible to add noodles or rice to this recipe? Stephanie Link to comment
Darlene Posted September 15, 2006 Author Share Posted September 15, 2006 No, not to be canned inside the jar with the soup. Flour products interfere with the heat and pressure infiltrating the contents of the jars when processing...not only that, but the pasta turns to mush anyway and tastes bad. But what I do, is later, when one of the children wants some soup, I put some dry noodles in a pot, pour the soup over the noodles and simmer for 5-10 minutes. The broth cooks the noodles and the noodles absorb the flavor of the soup and it is absolutely awesome! Link to comment
Stephanie Posted September 15, 2006 Share Posted September 15, 2006 ok, I figured there was a reason to it having no pasta/rice. It really sounds great. Stephanie Link to comment
Jewlzm Posted September 15, 2006 Share Posted September 15, 2006 OK whats up next? Spagetti sauce? Is there such a thing as canning withdrawl? Link to comment
Darlene Posted September 15, 2006 Author Share Posted September 15, 2006 Well, if I remember correctly, Granny wanted to can ground beef, so I figured we'd do that starting on Monday. At the same time, I think I'm going to go ahead and can some sloppy joes and maybe something else, giving a variety of things you can home can with ground beef. Wickie I think wanted to do up some Garlic Jam or something like that, so for our waterbath I figured we'd do that, and perhaps another type jam... Link to comment
Amishway Homesteaders Posted September 15, 2006 Share Posted September 15, 2006 Well.................... today was going to be butching day ( 1o hens)but things happen and it didn't happen and now it will be on Tuesday so we will NOT be making the soup this weekend as planned. But that gives us more time to can other things? like soup stock w/veggies and/or other goodies (clean out the garden and can it time). see ya all next week................... Link to comment
WiccadStargazer Posted September 15, 2006 Share Posted September 15, 2006 Yep, garlic jelly! Yum! But I'm way behind! Ack! I got the stuff for the salsa today, but my neighbor also wants me to add corn, celery, and beans to it, will the directions for that stay the same? I'm also going to try to do the chicken soup, using the chicken I had canned during fair (when the freezer stopped freezing!) Link to comment
Darlene Posted September 16, 2006 Author Share Posted September 16, 2006 Wickie, no if you add the corn, celery and beans to it, it will hafta be pressure canned for a different amount of time. Link to comment
WiccadStargazer Posted September 16, 2006 Share Posted September 16, 2006 So how long do I do it? Link to comment
Darlene Posted September 16, 2006 Author Share Posted September 16, 2006 Pints would be 1 hour, 15 minutes. Quarts would be 1 hour, 30 minutes. The amount of pressure would be what is applicable to your elevation. Link to comment
Mt_Rider Posted September 16, 2006 Share Posted September 16, 2006 Well I didn't get to pressure can with y'all but I did make Darlene's chicken soup for my sick friend. She's cured! Whew, I'm still feeling the fatigue affects tho. Pray we don't get the *snow* they have predicted for our altitude this weekend. With DH away at a seminar, I don't need the extra duty. Thanks for the interesting thread and project this week. Yea to all you who did the canning. MtRider Link to comment
pa & ma steel Posted September 16, 2006 Share Posted September 16, 2006 dont have a way to take pictures so I will just report that I was able to can 7 pints of chicken soup. Link to comment
lindahoney Posted September 18, 2006 Share Posted September 18, 2006 Hi everyone, my 7 quarts of chicken garlic parsley soup is in the canner as I type. I filled my biggest stock pot with: 10 lbs of hindquarters, a sack of short cut carrots (why do we buy them if we won't eat them?) Link to comment
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