No. All low acid ingredients, no added acid, and has oil. Would have to be pressure canned per the soup instructions. Dave Here is a link that might be useful: Canning soups

For anyone reading this in the future, I finally did contact Dr. Andress and there really isn't supposed to be any meat left on the carcass when you start, they rewrote the instructions for So Easy to Preserve but she says they might clarify a little more on the website that this is a STOCK not a soup, that's why I kept putting "stock" in quotes b/c to me a stock doesn't have meat. Here's her reply "Here is how we re-worded it for our University of Georgia So Easy to Preserve book, below, although it's not a lot more specific. And I might now choose to say "Place large carcass bones (with as much meat removed as you can)": Or the other option is to not allow picking of the carcass at all. The directions really only allow for adding back the bits still clinging to the bones after cooling, not the all the meat stripped from the bones. So that's how we tried to word the order of actions for our book. But we can consider rewording on the website from the USDA guidelines, also. Thank you for pointing this out. Chicken Stock (Broth) Hot pack-- Place large carcass bones (with most of meat removed) in a large stockpot. Add enough water to cover bones. Cover pot and simmer until meat can easily be stripped from bones, about 30 to 45 minutes. Remove bones. Cool broth; skim off and discard fat. Remove the bits of meat clinging to bones and add to broth, if desired. Reheat broth to boiling. Fill hot jars, leaving 1-inch headspace. Wipe jar rims. Adjust lids and process. CAUTION: Do not add additional meat to this product. Process in a Dial Gauge Pressure Canner......(etc.)" Since how much meat is left on the carcass can vary, I think it's best not to put any meat back into the broth for canning, though I suggest that straining to get any bits floating might not be necessary. I also wouldn't add anything left at the bottom of the stockpot to the jars (sometimes I get little bits of bone as well as meat at the bottom of the stock). I knew what stock meant to a chef, couldn't figure out why NCHFP website was saying to add meat back into the broth, this was from very old procedures and it turns out stock really means stock. Maybe this is clear to someone who's been canning for a long time, but I haven't had any training (beyond NCHFP course, reading, and what I've picked up on this forum) so when I read that you could have meat in the jars my first question was "how much" - answer turns out to be "really nothing". HTH

Yes, chicken soup is a wonderful thing to send to friends in need. Chanukah is a simple holiday, really just a festival and other than lighting candles there are no strict rules or restrictions. Everything else is custom and depends on the local traditions. I bet there are as many ways to make chicken soup as there are cooks in kitchens. I never roast the chicken first for making soup. An old Yiddish saying: "If a poor man is eating a whole chicken one of them is sick." I do roast chicken often though and I like to pour all the pan drippings, onions, and juices into the soup pot (if there is a soup pot). When just making soup, I like the dark meat portions best. Dark meat is more flavorful and moist and I find it holds up better to the long cooking. I skip the bay leaf, celery (I may use the little leafy tops of the celery if I have it) and parsley but add parsnip, several cloves of garlic and fresh dill weed instead and salt and pepper, plenty of both but let your taster be the judge. I often use whole pepper corns that I crack with the side of a wide-bladed knife first. Some people skim the top of the soup once it starts to boil. I usually stir it a few times, lower the heat and let it simmer for as long as I am in the kitchen. If there's time to cool the soup in the fridge it is easy to remove the fat from the top. And soup is usually better the second day.

Cory, As far as citrus goes I have 7 right now and two more on the way. They are little right now ranging from 4 inches to almost two feet. I did get bit by the citrus bug but I am trying to keep it to 10, at least until I become a bit more experienced and can keep them happy year round. I don't know what else loves the gritty mix but I also have two dwarf pomegranates and a ton of houseplants (pothos, philodendrons, dracaenas, spathaphyllum, hedara helix, spider plant, fiddle leaf ficus, and others), some cacti, and succulents(jade, many aloes, tons of sansevierias) and one agave. Amazon does have the 32 oz size of foliage pro for $20 and the one local nursery I haven't called yet is running a 30% off fertilizer sale until the four so I will see if they carry it. My apartment is on the ground floor and I can store things in a space behind my apt but you are probably right about testing it out. I do live in a dry windy climate and donot have the ability to use an irrigation system. My tomatoes get very thirsty during the summer and they are in a pretty water retentive mix. I would also have to bring them in during the winter and while my windows are fantastic light wise, I may have to upgrade my current stands to hold heavier plants. Good point about checking the sieve screen size, I had not thought of that. What size screens are recommended? I haven't even begun to find better pots yet. They are in the standard black nursery pots still. I was planning on painting them white, or in the very least taping either foil or white paper around them(I did so last year for veggies with success) but painting them half white is a fantastic idea. I am in a superb location for beautiful hand crafted pottery and Craigslist is great to find nearly new but cheaper great pots for when they need bigger sizes. I will look out for plastic pots with a more uniform size for short term, thanks for that tip. I am excited for all aspects of their growth. I get super excited for new growth on anything, kinda like when you're first in love and can't stop smiling about it. I keep bringing the tiniest bud to my family's attention and they just don't get how awesome it is. Hopefully they will share my enthusiasm when flowers bloom or at the very latest when we get to eat the fruit. I will try to get some pictures to share and will probably be pretty active here as I am learning and new questions come up. :)