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Ten more quarts

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Ten more quarts

Postby terry08 » Fri Feb 16, 2018 7:00 am

Layered chicken soup. And non layered.
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Re: Ten more quarts

Postby gtk » Fri Feb 16, 2018 9:07 am

canning is def a lost art
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Re: Ten more quarts

Postby jbullard1 » Fri Feb 16, 2018 3:07 pm

Looks Great!
Would you share your recipe?
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Re: Ten more quarts

Postby terry08 » Fri Feb 16, 2018 5:00 pm

jbullard1 wrote:Looks Great!
Would you share your recipe?

Here it is.
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I will give more details soon. Lol

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Re: Ten more quarts

Postby terry08 » Fri Feb 16, 2018 5:43 pm

I am sorry Jerry, but I had to stop and eat four more bowls. Now I am full and need to rest. We will discuss recipe in the morning.
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Re: Ten more quarts

Postby huntall » Fri Feb 16, 2018 5:52 pm

Dang....looks good!
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Re: Ten more quarts

Postby terry08 » Sat Feb 17, 2018 4:59 am

Ok Jerry, it's 3:00 a.m. and I am up again. After eating the soup and rubbing my chest down with Vicks Vapor Rub, I was in the bed by 6:30 p.m. last night. This crud is hard to shake.
As far as recipe goes, not sure I have one. I do it different all the time. Anyone can make chicken soup, the canning part is just something I enjoy doing. As for the soup I have used whole boiled chicken and the broth I boiled them in using both the white and dark meat in the soup, then I just use chopped celery, onion and carrots. I don't let the chicken get done as it will finish cooking in the canner. I put the veggies in raw so they don't get mushy in the jars. They cook perfectly during the canning process. With that being said, I have found that I prefer using the store bought broth and boneless, skinless breast only. I can't tell the difference in taste and the clarity and color in the jars seems to be much better. It also makes it much simpler and saves me time.
I just cut the breasts in chunks and blanch in the broth for about five minutes.
For the layered soup, I found it on a site and altered it to my taste. Use whatever veggies you like. Corn is generally not found in chicken soup, but it actually works for me and is colorful in the jars. I used diced potatoes, green beans, peas, corn, celery and onion. The recipe called for blanched and peeled Roma tomatoes which I omitted.
As for seasoning, I use the same every time.
In quart jars, I add 1 bay leaf, 1/8 tsp of each of the following. Basil, parsley, thyme, celery seed, black pepper, rosemary and dehydrated onions. I don't add salt until serving time. I have added 1 bouillon cube to each jar at times.
By the way, all the veggies were bought frozen from the grocery store except the potatoes and celery.

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Re: Ten more quarts

Postby LadyHunter » Sat Feb 17, 2018 5:14 pm

I enjoy canning, and like to try new things. I belong to a couple of good canning groups on FB that have some great recipes in the files.


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