i love to make soups for winter my favorite potato soup i make soups for all my family so no broths no meat everyone adds whatthey like when they warm it to eat makes everything easy and cheaper to fix if low income thank you
I think I will give this a try. I just got some chicken breasts on sale wondering what to do with them. In the winter when it's rainy or snow and feel achy I usually keep some Campbell's on hand. Pints would be just right for me. I have these ingredients so guess what I'll be doing tomorrow?😊
I have some left over carrots and celery from a stew I made today. Can I use those along with potatoes, pinion s and a bag of frozen green beans? I’d love to use it up,
Just rewatch her video and you can also watch another lady named homestead heart I learned how to do it from looking at her videos don’t be afraid you can do it.
I watched this video. My pressure canner is now cooling down. My question is: should I bee able to smell the soup now? I have a feeling one of my jars leaked. I hope not
Sometimes jars siphon if they are too full (even just a few teaspoons) it's OK, you just want to make sure once they cool, they all have a good seal. Once in a while half the liquid will siphon out, it doesn't hurt the soup at all...
@@HomesteadCorner all the seals went down. I felt around the lid. Felt like liquid oozed out?? Is that siphoning? I will set them aside & open in a month or so. If it looks bad or dmells off; will toss it. Thanks for hrlping me👍
Looks delicious! That’s going on my list next! Just canned 14 quarts boneless chicken thighs. Have some meat left over. May make soup tomorrow! Thanks so much for continuing to inspire us!
So, I watched you put Chicken in 12 jars one at a time, onion in 12 jars one at a time, celery in 12 jars one at a time, potatoes in 12 jars one at a time, Frozen mixed vegetables in 12 containers one at a time and after 15 minutes of my life, BOOM!, Magic, there are canned. I know how to put shit in a jar. Tell me how to can my homemade chicken soup!!!
I'm pretty sure you have already found your answer but, just in case... This soup has to be pressure canned. It CAN NOT be water bathed. Put the jars in the pressure canner with the appropriate amount of water in the bottom. (If you're not sure how much water please check your manual to get the right amount.) Put your lid on and turn the burner on. When the canner gets hot enough it will start shooting a stream of steam out of the venting pipe. When you have a steady stream start a 10 minute timer. When the time goes off put your weight on. (Please check what your altitude is and how much weight is needed for you. It is different depending on how high you live. This is a VERY important step that CAN NOT be skipped.) When you reach the right amount of pressure your weight will start doing a dance and wiggling letting out steam. This is normal and what you want. When the dance starts you start your timer. Some people time soup for meat times (90 minutes for quarts and 75 minutes for pints) Other will do it for soup times. (75 minutes for quarts and 60 minutes for pints). If I have a lot of meat in mine then I go with meat times. This soup I would process for soup times. 75 minutes for quarts. I hope this helps. If you have any more questions I will help if I can. Thanks and Happy Canning.
Jenni , I love your cooking and canning videos. Have learned a lot from you.
I had home canned chicken soup tonight. I threw in quick barley. I just love it. Comfort food!
Yum!! I love barley in chicken soup!
Did u add the barley in uncooked, or boil it first?
@@Lisaairbnb quick barley is like minute rice. Cooked and dehydrated. Takes 15minutes to be ready
i love to make soups for winter my favorite potato soup i make soups for all my family so no broths no meat everyone adds whatthey like when they warm it to eat makes everything easy and cheaper to fix if low income thank you
Good base for pot pie. Just heat up and add cornstarch and throw in a crust.
Thanks for sharing your knowledge with us!
I’m definitely going to use this recipe. Thank you so much for sharing it
That was a nice and easy to follow recipe mixture. I enjoyed watching.
Thanks for this video! I'm looking into canning meals especially for winters or just for busy nights.
This is perfect for that!! We also thicken the broth and Toss a pie crust on top and make a quick chicken pot pie... So yummy and quick!
You are going to love this as the year goes on, it will be so handy!
It sure is handy! We just love this!
Great video. Thank you! I am learning so much!
Just canned chicken soup yesterday! Wish my canner held as many quarts!! But I’ll keep on adding to the shelf.
This is totally different way to make soup never seen this before but looks good
Everything cooks while your canning it and it ready to eat whenever your ready! 😉
I thought that was hard to make chicken soup, you made it look easy. Thank you
I think I will give this a try. I just got some chicken breasts on sale wondering what to do with them. In the winter when it's rainy or snow and feel achy I usually keep some Campbell's on hand. Pints would be just right for me. I have these ingredients so guess what I'll be doing tomorrow?😊
Never pressure can rice or pasta, ever. This looks really good and easy, a must try!
I have my chicken ready will buy others tomorrow. Tks!!! Looks great!!!
I have some left over carrots and celery from a stew I made today. Can I use those along with potatoes, pinion s and a bag of frozen green beans? I’d love to use it up,
Yum
Beautiful jars of soup! Well done!
Thank you for this video! I'm making my chicken soup as I follow along.. 🤗
I need to know how to do the pressure cooking on the cans
Can you put in dry pasta orzo soup seeds instead of potatoes.? Will they be ok without getting mushy?
Thanks for sharing ❤️
Can I leave out the potatoes and add more chicken?
Can you add rice to the jars and then pressure can. Have chicken and rice soup.
The USDA says you can't can rice, but I have . It doesn't go bad, just gets a little mushy...
Can you put in garlic as well??
I want to can chicken but I’m so scared I’m going to mess up and get food poisoning. Any tips !!?
Just rewatch her video and you can also watch another lady named homestead heart I learned how to do it from looking at her videos don’t be afraid you can do it.
Also -boiling steamy water cooking food for 90 minutes will pretty much kill any germs !
Does the chicken have to be cooked?
Were the potatoes cooked?
At 6:14 into the video
I watched this video. My pressure canner is now cooling down. My question is: should I bee able to smell the soup now? I have a feeling one of my jars leaked. I hope not
Sometimes jars siphon if they are too full (even just a few teaspoons) it's OK, you just want to make sure once they cool, they all have a good seal. Once in a while half the liquid will siphon out, it doesn't hurt the soup at all...
@@HomesteadCorner all the seals went down. I felt around the lid. Felt like liquid oozed out?? Is that siphoning? I will set them aside & open in a month or so. If it looks bad or dmells off; will toss it. Thanks for hrlping me👍
Can I start with cooked chicken and use raw veggies????
You sure can, it's still the se processing time. 💕🇺🇸
@@HomesteadCorner ohhhhh yes❣️ I went ahead n did it and I've got 5 pint jars of beautiful chicken n veggie soup😁🙏❣️❣️🙏❣️🙏❣️ty😊
Can you raw pack the chicken with the veggies
You sure can, I like to par cook the chicken so it doesn't stick together while canning.
Looks delicious! That’s going on my list next! Just canned 14 quarts boneless chicken thighs. Have some meat left over. May make soup tomorrow! Thanks so much for continuing to inspire us!
how long can keep it at pantry?
We’ve had some in the pantry for as long as 3 years and it was still great!
So, I watched you put Chicken in 12 jars one at a time, onion in 12 jars one at a time, celery in 12 jars one at a time, potatoes in 12 jars one at a time, Frozen mixed vegetables in 12 containers one at a time and after 15 minutes of my life, BOOM!, Magic, there are canned. I know how to put shit in a jar. Tell me how to can my homemade chicken soup!!!
Patrick couldn’t agree more. It’s almost every video I watch. Starting to wonder if they really want to teach or be watched
I'm pretty sure you have already found your answer but, just in case... This soup has to be pressure canned. It CAN NOT be water bathed. Put the jars in the pressure canner with the appropriate amount of water in the bottom. (If you're not sure how much water please check your manual to get the right amount.) Put your lid on and turn the burner on. When the canner gets hot enough it will start shooting a stream of steam out of the venting pipe. When you have a steady stream start a 10 minute timer. When the time goes off put your weight on. (Please check what your altitude is and how much weight is needed for you. It is different depending on how high you live. This is a VERY important step that CAN NOT be skipped.) When you reach the right amount of pressure your weight will start doing a dance and wiggling letting out steam. This is normal and what you want. When the dance starts you start your timer. Some people time soup for meat times (90 minutes for quarts and 75 minutes for pints) Other will do it for soup times. (75 minutes for quarts and 60 minutes for pints). If I have a lot of meat in mine then I go with meat times. This soup I would process for soup times. 75 minutes for quarts. I hope this helps. If you have any more questions I will help if I can. Thanks and Happy Canning.
Yum