i just watched this again with my mom, and we thought you would be great on the food network if they had a canning show and home cooking show..you are very descriptive, eloquent and lovely to watch. if they ever had a new type of cooking show, I wish you could be that canning/cooking person..thx marie & chrissy from canada
@@carol-thriftychichousewife6231 well i did just send off an email to the food network, I didn't say your name, but if you want and they get back to me, I would def suggest you. 🙂
Just wanted to say that I have not had any failures with my ball lids. However, I still place them in a bowl of boiling hot water to soften the seal. I guess I am just old school. Thanks for the great video!
I’m glad you showed this video, I’m going to give this a shot and do ours in pints also. You always give great directions and I know I can trust your guidance. Deb
great video. i just got done cooking down 40lbs of chicken feet, necks, etc. and finished with quarts of bone broth. then used some of that stock for leftover turkey soup...
Has anyone ever used their pressure canner to just cook down the chicken and make large quantities of base to can later? I have an All American 941 and was thinking if it would be quicker to cook down a bunch of whole chickens and make the broth and the meat on kinda a large scale. As always I love your canning videos. Cheers from the North Coast
I have done that with whole turkeys. Even frozen solid, the meat becomes fall apart tender in a large pressure canner. I also put onion and celery trimmings for flavor. Its a big mess to clean, but gives you lots of stock and meat to cook with!
@@deannamartin6827 that’s kinda what I am after. Whole chickens are easy and cheap to come by. I see what carol did by cooking the chicken a bit in the stock pot looks like she got a fair amount of stock. Was wondering how to do the same in a PC. Mine is 41 quart ish thanks for the response.
Thank you Carol! I haven’t tried making soup yet but have a couple whole chickens in the freezer I want to use up. Question…I have home grown frozen celery in the freezer, can I use it or fresh?
Quick question Carol: I want to make this soup - likely in quart’s. per instruction 75 min pints and 90 min quarts. Quickly checked your other chicken soup recipes and the white chicken chilli soup (also a 50/50 solid/fluid) was 60 minutes pints and 75 minute’s quartz. It was an older video. Do you recommend change to to 75/90 minutes ? Kind thanks in advance…..
Technically if you do half liquids half solids you can process for the lesser time. This recipe specifically stated filling jars to 1” headspace and processing for the longer time. They were expecting more solids in each jar. I just do more liquid bc I’m adding noodles or rice. I didn’t want to cause any confusion so I stayed the recipe as written if that makes sense.
Great - I understand completely. I would like the extra broth (the new chicken soup recipe) because I will add extra rice noodles or barley when I open the jar/contents.
i just watched this again with my mom, and we thought you would be great on the food network if they had a canning show and home cooking show..you are very descriptive, eloquent and lovely to watch. if they ever had a new type of cooking show, I wish you could be that canning/cooking person..thx marie & chrissy from canada
@@mariebooze956 you are so sweet. Thank you for such a lovely compliment! Love and best wishes to you and your mom 💕
@@carol-thriftychichousewife6231 well i did just send off an email to the food network, I didn't say your name, but if you want and they get back to me, I would def suggest you. 🙂
@@mariebooze956 😍
That would be a fantastic show! Why don’t we have that? Something useful unlike the ridiculous “reality tv” that’s on all the time.
@@andsewforth you all are far too kind. I have no words … 💕
Just wanted to say that I have not had any failures with my ball lids. However, I still place them in a bowl of boiling hot water to soften the seal. I guess I am just old school. Thanks for the great video!
The lids are great lids I use them ...
I've been using the Superb lids and really like them.
Perfect timing! I just found 5 whole chickens in the freezer, & it is starting to get cooler, so it is SOUP time! Thanks for the video.
Looks delicious! I love chicken soup!
We always enjoy your content and never miss one, my wife is going to can this recipe. Thank you
Mmmm, thanks Carol. I will be making this next - yum!
Thank you for a fabulous video. Thank you for sharing.❤❤❤❤
I'm looking forward to canning this! Thank you for showing us how its done!
I’m glad you showed this video, I’m going to give this a shot and do ours in pints also. You always give great directions and I know I can trust your guidance. Deb
great video. i just got done cooking down 40lbs of chicken feet, necks, etc. and finished with quarts of bone broth. then used some of that stock for leftover turkey soup...
I have been using the superb seals all summer and I really like them.
So good to see you! This soup looks delicious! Thank you!
Thank you for another great video
Thank you for sharing every step of the process 😊
Thank you Carol! You make it look easy. This is next on my list of canning things to try. How’s your kitty? She should make an appearance!
Recipe looks wonderful! Always so lovely to see you. Thank you for sharing:)
Thanks Carol ! Gonna make this!
❤❤gorgeous ❤❤
Thanks for the chicken soup. Got to try it.
I just got my thighs (chicken that is) and am ready to go! Love your videos thanks
I can not wait to try this out thank you for the motivation
Thanks for NOT chopping while talking , I think we all get tired of that! 😂
Thank you for the chicken soup, I don't have any in my pantry so it's about time I make some.
i need this now...2 days of a sinus infection it hasn't been fun..looks great..i would like this thickened on mashed potatoes..yummy😊
Has anyone ever used their pressure canner to just cook down the chicken and make large quantities of base to can later? I have an All American 941 and was thinking if it would be quicker to cook down a bunch of whole chickens and make the broth and the meat on kinda a large scale. As always I love your canning videos. Cheers from the North Coast
I have not but no reason you couldn’t. It’s a pressure cooker as well. The manual has information on that 😊
I have done that with whole turkeys.
Even frozen solid, the meat becomes fall apart tender in a large pressure canner. I also put onion and celery trimmings for flavor. Its a big mess to clean, but gives you lots of stock and meat to cook with!
@@deannamartin6827 that’s kinda what I am after. Whole chickens are easy and cheap to come by. I see what carol did by cooking the chicken a bit in the stock pot looks like she got a fair amount of stock. Was wondering how to do the same in a PC. Mine is 41 quart ish thanks for the response.
I gotta go find your Bean and Bacon soup...
If you could only purchase one or two canning books, which ones would you choose?
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Thank you Carol! I haven’t tried making soup yet but have a couple whole chickens in the freezer I want to use up. Question…I have home grown frozen celery in the freezer, can I use it or fresh?
Frozen is fine
Thank you, perfect!
Is it ok to can leftover turkey using this method? I’ve gotten mix info as to whether or not leftover turkey can be used(not stuffed)
Yes
Quick question Carol: I want to make this soup - likely in quart’s. per instruction 75 min pints and 90 min quarts. Quickly checked your other chicken soup recipes and the white chicken chilli soup (also a 50/50 solid/fluid) was 60 minutes pints and 75 minute’s quartz.
It was an older video. Do you recommend change to to 75/90 minutes ?
Kind thanks in advance…..
Technically if you do half liquids half solids you can process for the lesser time. This recipe specifically stated filling jars to 1” headspace and processing for the longer time. They were expecting more solids in each jar. I just do more liquid bc I’m adding noodles or rice. I didn’t want to cause any confusion so I stayed the recipe as written if that makes sense.
Great - I understand completely. I would like the extra broth (the new chicken soup recipe) because I will add extra rice noodles or barley when I open the jar/contents.
so how did those lids work? Any failures?
No failures. Happy with them
Three quarts of water in canner or three inches?
It should be three inches which is also about 3 quarts for my canner
@ thanks