Doing The Chicken Soup Like Ina
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8 years ago
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grainlady_ks
8 years agoRelated Discussions
Canning Chicken Soup
Comments (8)I see no one has addressed your question, and it is an important one. The vegetables you use in your soup can't be raw, in the main because all the soup ingredients need to be hot when they are placed in the jars. The safe processing times are calibrated based upon boiling contents. However, you don't need to overcook them either. Boil everything 5 minutes before jarring up and that's sufficient. I think you may be surprised at how well the vegetables hold up. The texture of the chicken will probably be more of an issue. Also, if you think of it, with uncooked vegetables, especially chunks of potato, you risk some absorbtion of the liquid during processing. It wouldn't be fun to pull your jars out of the pressure canner and see they're only 2/3 full of a dense sludge-like mixture. So be sure the mixture has been boiled 5 minutes and then aim for 1/2 solid contents and 1/2 liquid for appropriate density. You should be able to eyeball a half-jar and still come reasonably close to equally distributed contents. If you have a leftover jar of plain or thin stock, that's not a bad thing because it can be used lots of ways. You do have another option, and that's to can plain chicken and broth in one batch and mixed vegetables in another batch. Combine one jar of each for soup. This gives you maximum versatility and you may find this brings you closer to the flavor and texture you prefer. Carol...See MoreDo you like the 'Cup of Soup' books?
Comments (6)LOL at me! Yes! I had a mental glitch. In this case I meant 'Chicken Soup' books. I also like the 'Cup of Comfort' books. Guess I combined the names and came up with 'Cup of Soup' which isn't a book at all, but a Lipton's product!...See MoreRECIPE: Quick & Easy Creamy Chicken Ranch Soup
Comments (2)I do this all the time, except I don't add in any Ranch Dressing, and I use frozen mixed veggies....See MoreChicken soup and various questions
Comments (1)1. no problem. Just don't over-cook it as turkey dries out more than chicken. Instructions call for approx. "2/3 done". You can continue roasting the rest for your sandwiches. 2. just substitute canned for fresh using the measurements given in the recipe be it weight or cups. However, they will be more mushy due to the double processing. 3. venison in tomato juice is fairly common as it neutralizes some of the gamey taste that some don't care for. It is then used for venison chili or venison spaghetti sauce, or venison stew, chili mac with venison, or just about any venison recipe you like where the tomato sauce would work. But canning it in tomato juice sure isn't required. It is just one of the options available. It just all depends on how you like to eat your venison. Dave...See Moreamck2
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