Canning Soup | Chicken & Vegetable | Presto Canner

Canning soup is easy, and I love knowing I have healthy and fast meals to come with them in my pantry.
This video is a simple, paraphrase step by step on how to pressure can chicken & vegetable soup.
*Please follow the instruction booklet to your specific pressure canner for best results.
Balls Full Recipe for Chicken Soup here: www.ballmasonj...
You can find blog posts about sourdough, fermenting, canning, cottage gardening, medicinal gardening and more here on the Cottage Vegetable blog Homepage: thecottageveget...
Enjoy!
Chelsea, The Cottage Vegetable
Gardening & Preserving for a Practical Kitchen

[@letstalk5777]

This is alot easier then I had expected love it thank you again

[@thecottagevegetable]

You are very welcome!

[@donaldsaunders4736]

Thank you great job I just boil in large pot for 2 hours it works perfectly even with raw chicken.

[@hrg1961]

Thank you for passing on your knowledge, hrg

[@thecottagevegetable]

Be sure to check out the links in the description box.
A side note, canned soup still taste like canned soup but at least there’s not metallic taste and I can make sure quality ingredients make it inside the jar!

[@KatMa664]

I couldn’t find any usda or healthy canning recipes that allowed for raw pack vegetable soup. Seems they advise heating the vegetables first to insure the center of the jar reaches the kill zone and maintains that temp long enough to kill botulism. Is this an approved recipe? If so, can you say where you got it from? Looked very simple. Thanks

[@user-ho7rs7ol7m]

What are the pressure cooking gagets on the lid that you mentioned ?

[@thecottagevegetable]

The pressure valves. This is specific to the Presto Pressure Canner. Every pressure canner is set up and runs differently. Following the instruction booklet to your specific canner is best advice.

[@zion888]

Did I miss something. How long did you process it and at what weight

[@thecottagevegetable]

Pint jars need 75 mins and Quarts need 90 mins. 10 lbs pressure (where I live)

[@Stacey67643]

All root vegetables need to be peeled for it to be a safe recipe 🤷‍♀️

[@oneanywhere8561]

This is overkill. If a soup is not for sale, is cooked at sea level, and contains no meat, it can safely be canned without a pressure canner.

[@thecottagevegetable]

I must not have been clear in the video: This was CHICKEN and vegetable soup. Meat must be pressure canned to be shelf stable.

[@oneanywhere8561]

@@thecottagevegetable Sorry, I missed the moment about chicken meat. Feel free to delete my comment. Technically, a pressure canner is unnecessary if fully cooked chicken meat is used. Cook a soup first then can it when it is ready and boiling. The only issue is consistency. There will be some content variation from jar to jar, but for home consumption, it is not a problem. Good luck.

[@joyceduesel7966]

Sure if you want to water bath for hours.

[@oneanywhere8561]

@@joyceduesel7966 If there is no meat, all that is needed is to cook a soup in a pot, and while boiling pour it into sterilized jars and twist the sterilized lid on. It takes only a few minutes. No fuss, no muss.

[@joyceduesel7966]

@@oneanywhere8561 no, no no. Vegetables don't have enough acid in them to process this way.