I amish can soups with noodles too. They come out soft but no softer than a can of campbell's chix noodle soup or chef boyarde. I've done jars of spaghetti too. Love it so much. I trust amish before any other agency. Thanks for sharing!!! Bless 🙏
I can spaghetti sauce with meat, but have never tried canning spaghetti. I have freeze dried pastas! I find the rotini works best...I guess it more evenly freeze drys.
@@victoriataylor5066 It's one year supposedly for maximum nutritional value... but as long as the jars are stored appropriately (cool/dry/dark), as long as the seal is intact, the food is good to use. I have food that I canned 3-5 years ago and am still working our way through and it is perfect!
I been watching Becky over at Acre Homestead and she does the water bath canning all the time. She did get a pressure canner, but I’ve only seen her use it twice. Someone also asked her about steamer canner so she said maybe she will get one and test it out. She grows most of her food that she cans. Her herbs she freeze dries and puts up. Very interesting. I been wanting to try out canning so I’ve been watching a lot of different homesteaders to try and learn before I attempt. I very much appreciate your sharing your knowledge and all your hard work. I will see you on the next video. 😊
I'm so glad you are enjoying them! I also do a lot of freeze drying and will be putting out several videos for that too. I'll have to check out Acre Homestead...
I had my canner for years before I felt comfortable trying to use it. I watched canning videos 24/7, bought books, studied a lot. Once I FINALLY canned something I was over that initial terrifying fear of blowing up the canner or whatever silly thoughts were in my head. Then, I was terrified to try my canned foods. I can finally laugh at all my silliness and rejoice in the fact, that I am now addicted to canning. I’ve been doing it about 8 years now. You will grow more confident with time. Just jump in there! Food prices are rising rapidly. ❤😘
I will vouch for the steam canner- definitely nice to have. I also love the steam juicer. I do apples in the juicer, pull off the juice and steam can it. Then take the softened apples and blend up with cinnamon to make applesauce, and steam can that too. You can also mix in berries and other fruits to make variations in juice and sauces.
I have pressure canned turkey and rice soup and macaroni and cheese in my pressure canner. I have had no problems at all with them coming out mushy. They ARE on the softer side but definitely not what I would call mushy. It doesn't fall apart when it hits your tongue. I don't know any other way to say it. Softer but still with some texture. Hope I didn't confuse anyone reading this.
Thanks for the heads up. What type of canner do you have? I notice that my All American canner takes a lot longer to cool down than my Presto canner does...
@@JimmyBranchHomestead I have a Presto 23 quart and a presto 16 quart. I have used both to can the mac and cheese and the soup but I don't use the thinner pasta. Its just to fragile to me.
@@JimmyBranchHomestead I have 2 all American canners. I tried using a presto and it ran dry my first time using it. I’m in a very high altitude so water takes longer to boil and doesn’t boil at the same temperature as sea level. My AA’s take forever to come up to pressure and to come down. I freaking love them, though. ❤
When I have to ladle a liquid like you're doing with the broth, I have found it's helpful to hold a small saucer under the ladle with my free hand. I'm messy and need all the help I can get 😂
@@Jan9207 I'm glad to help, Jan! I use that same saucer as a spoon rest for the ladle when I put it down. I'm always trying to make less mess because I'm also the cleaning lady! 😂
@@marilyncausey9348 yes, I’m the cleaning lady at this house too! I can’t stand a messy workstation, and I don’t understand why I never thought of this idea😂
Thanks for sharing this. I think both the Water Bath and the Pressure Canner look like they overcook the pasta and rice too much for me. I think I would just can the chicken soup and then precook noodles and rice and freeze them and add to soup when I open it. Thanks for the ideas!
I use the Amish waterbath method for meats, broth, etc. 3 hrs. rolling boil. The product is simply BETTER, not overcooked, meats aren't gray as with the pressure canning. My attitude is for doing the tried and true methods, and obviously, the Amish know how to do canning.
Your kitchen your rules….just know that boiling water will never get above 212 degrees no matter how long you boil. 240 degrees is required to kill botulism which is why pressure canning is required for all low acid foods.
@@SugarBeeFarm I live in a very high altitude so I only water bath certain foods including heavy cream! If I lived at or below sea level, I would water bath everything!
I really like this video. This is the first time I’ve seen one of your videos, and I love the fact that you did both to test it and I agree the waterbath can looked much better because there are some things that I think that I would prefer to pressure can For long-term storage, but this is beautiful water bath and I can’t imagine that there’s anything unsafe I know Amish people and they’re not dropping dead of the botulism course. We’re basing our decision on a government that says it’s OK to inject Botox. Never mind that’s a whole Nother subject lol
As long as you boil the water bath foods for at least 10 minutes you will kill the “botulism “. I prefer to pressure can anything with meat because I’m in a very high altitude. If I wasn’t, I’d water bath everything!
I'm so glad you enjoyed the video. In most cases I do follow recommended canning procedures, but I believe the Amish ways are safe too. When I was young, they had canning times for water bath alongside of times for pressure canning. Now they say many things must be pressure canned.
I totally understand. You need to do what you feel comfortable with. When I was young, canning tables were set up for times for water bath, and times for pressure canning. This recipe did come from an Amish cookbook, so it is not something I made up...
More than likely as long as you have a good Solid to broth ratio but your noodles and rice might be mush if you already have it cooked then cooked it again in the canner
Do you mean in the canner? Since I was pressure canning and not water bathing, I put in about 5-6 qts. You will need to check with your pressure canner's recommendations.
In the pressure canner, you would use what the manufacturer recommends-it varies based on the model. In the water bath method, you need to maintain 1 inch over the jars, so I have another pot of water boiling on the stove and add as needed to the canner to ensure I maintain the 1 inch over the jars.
Hmm. My rice did sink to bottom half of the jar, but it didn't form into a patty. Did you waterbath or pressure can? You didn't pre-cook the rice did you?
That is why if I am canning something for a long period of time, I usually put 2 inches of water over the jars. Also, as indicated below, I like to keep a kettle of water boiling in case I need to add water to the canner.
I don't think so. You have to go by your altitude and recommendations, but chicken has to pressure can for 90 minutes normally for qts, and 75 minutes for pints.
@@JimmyBranchHomestead great. That will give me another complete meal on the shelf. I do mostly individual veggies I raise or store bought meats that are on sale.
Pressure canning is just dangerous for me. I’m sticking with the Amish😂, they know how to grow food, build barns and can. Simple, beautiful and effective.
I respect your beliefs. The Amish have been water bath canning only for over a hundred years. If I didn't feel it was safe, I wouldn't do it. Also, when I was growing up there were "recommended" timetables for both pressure canning and water bathing. I don't believe that things can be fine and then all of a sudden be not fine. If you choose to only follow the US recommendations that is fine. I try to indicate when I am filming which are the approved methods and which are not, so that viewers can decide for themselves.
I canned 7 qts and 8 pints of a mixture of Chicken and Rice and Chicken Noodle soups by pressure canner. Then I canned a load in in the water bath. Pressure canned at 10 lbs pressure for 90 minutes, water bath canned boiling for 3 hours.
If you're in such an all fire hurry why in the world would you click on a video that is almost 27 minutes long? Common sense should have told you that with it being a longer video, there's probably some talking in it. Especially in the beginning. Most people's introductions are longer than 2 minutes. The biggest give away is the title. "Canning Chicken Noodle and Chicken and Rice Soups." The FBI calls that... A CLUE!!!
I amish can soups with noodles too. They come out soft but no softer than a can of campbell's chix noodle soup or chef boyarde. I've done jars of spaghetti too. Love it so much. I trust amish before any other agency. Thanks for sharing!!! Bless 🙏
I can spaghetti sauce with meat, but have never tried canning spaghetti. I have freeze dried pastas! I find the rotini works best...I guess it more evenly freeze drys.
I agree wholeheartedly with you, Shelly. I tend to do the opposite of the abc people.
3 hours water bath ? Really how many urs can jar sit on shelf mom said one yr everything and to much work for just a yrs worth of food
I mean I don't know that's why im.asking lol
@@victoriataylor5066 It's one year supposedly for maximum nutritional value... but as long as the jars are stored appropriately (cool/dry/dark), as long as the seal is intact, the food is good to use. I have food that I canned 3-5 years ago and am still working our way through and it is perfect!
Thanks for doin this video! I love Superb lids too❤
You are so welcome! Glad to hear you like them as well. I'm so glad your here!
Great video! It looks yummy. Now I want some chicken noodle soup.😀
It's so good! I'm really enjoying it. Thanks for watching!
I been watching Becky over at Acre Homestead and she does the water bath canning all the time. She did get a pressure canner, but I’ve only seen her use it twice. Someone also asked her about steamer canner so she said maybe she will get one and test it out. She grows most of her food that she cans. Her herbs she freeze dries and puts up. Very interesting. I been wanting to try out canning so I’ve been watching a lot of different homesteaders to try and learn before I attempt. I very much appreciate your sharing your knowledge and all your hard work. I will see you on the next video. 😊
I'm so glad you are enjoying them! I also do a lot of freeze drying and will be putting out several videos for that too. I'll have to check out Acre Homestead...
I had my canner for years before I felt comfortable trying to use it. I watched canning videos 24/7, bought books, studied a lot. Once I FINALLY canned something I was over that initial terrifying fear of blowing up the canner or whatever silly thoughts were in my head. Then, I was terrified to try my canned foods. I can finally laugh at all my silliness and rejoice in the fact, that I am now addicted to canning. I’ve been doing it about 8 years now. You will grow more confident with time. Just jump in there! Food prices are rising rapidly. ❤😘
I will vouch for the steam canner- definitely nice to have. I also love the steam juicer.
I do apples in the juicer, pull off the juice and steam can it. Then take the softened apples and blend up with cinnamon to make applesauce, and steam can that too.
You can also mix in berries and other fruits to make variations in juice and sauces.
This demonstration is very helpful!
I'm so glad you found it helpful, and glad you're here!
I have pressure canned turkey and rice soup and macaroni and cheese in my pressure canner. I have had no problems at all with them coming out mushy. They ARE on the softer side but definitely not what I would call mushy. It doesn't fall apart when it hits your tongue. I don't know any other way to say it. Softer but still with some texture. Hope I didn't confuse anyone reading this.
Thanks for the heads up. What type of canner do you have? I notice that my All American canner takes a lot longer to cool down than my Presto canner does...
@@JimmyBranchHomestead I have a Presto 23 quart and a presto 16 quart. I have used both to can the mac and cheese and the soup but I don't use the thinner pasta. Its just to fragile to me.
@@JimmyBranchHomestead I have 2 all American canners. I tried using a presto and it ran dry my first time using it. I’m in a very high altitude so water takes longer to boil and doesn’t boil at the same temperature as sea level. My AA’s take forever to come up to pressure and to come down. I freaking love them, though. ❤
When I have to ladle a liquid like you're doing with the broth, I have found it's helpful to hold a small saucer under the ladle with my free hand. I'm messy and need all the help I can get 😂
That's a great idea!
Love that idea! I have been canning for 50 years and never thought of doing that. Thank you so very much!❤
@@Jan9207 I'm glad to help, Jan! I use that same saucer as a spoon rest for the ladle when I put it down. I'm always trying to make less mess because I'm also the cleaning lady! 😂
@@marilyncausey9348 yes, I’m the cleaning lady at this house too! I can’t stand a messy workstation, and I don’t understand why I never thought of this idea😂
Was wondering about this very thing. Thank you so very much !! Water bath it is !
Glad it was helpful!
Alot of Europe/middle eastern people can with water bath method. I watch their videos to get recipes
I'm so glad you're here!
Good morning! 😊 watched your video and canned the soup. It was delicious. I also ordered the Amish Canning book. Thanks!!
Wonderful! I've run out of my soups since I've been canning / preserving up the garden and 2 1/2 bushels of apples. I need to get busy and make more!
@@JimmyBranchHomestead nothing better than homemade - home canned soup! Starting in on 70lbs of apples tomorrow.
That AA is a wonderful gift but the card is PRICELESS ! You’ve got a good one.
Thank you. I think so too! :)
Thanks for sharing this. I think both the Water Bath and the Pressure Canner look like they overcook the pasta and rice too much for me. I think I would just can the chicken soup and then precook noodles and rice and freeze them and add to soup when I open it. Thanks for the ideas!
Thanks for watching!
I use the Amish waterbath method for meats, broth, etc. 3 hrs. rolling boil. The product is simply BETTER, not overcooked, meats aren't gray as with the pressure canning. My attitude is for doing the tried and true methods, and obviously, the Amish know how to do canning.
I totally agree with you!
Your kitchen your rules….just know that boiling water will never get above 212 degrees no matter how long you boil. 240 degrees is required to kill botulism which is why pressure canning is required for all low acid foods.
The USDA also says you can kill botulinum toxin by boiling food in an open vessel for five minutes.
Problem solved.
@@SugarBeeFarm I live in a very high altitude so I only water bath certain foods including heavy cream! If I lived at or below sea level, I would water bath everything!
So 3 hours for all meats? And stews
I waterbath rice and chicken..have not done noodles.. all sounds delicious
I'm so glad you're here! Are there any special soups you would like me to try?
@@JimmyBranchHomestead l do like a leek and potato soup..
But l will eat just about any type of soup going..
Smooth, or chunky..
Nice job Thanks for sharing. Water bath for the win lol.
Thanks for watching!
Thank you for this video ❤
Welcome 😊
Chicken soup time is less than 90 mins 60 for pints and 75 for quarts. Nice video.😊
Thanks for the tip!
I would like to know how they turned out after you opened them up???
They turned out excellent! I canned a lot and they are all gone! So of course I need to make more.
I really like this video. This is the first time I’ve seen one of your videos, and I love the fact that you did both to test it and I agree the waterbath can looked much better because there are some things that I think that I would prefer to pressure can For long-term storage, but this is beautiful water bath and I can’t imagine that there’s anything unsafe I know Amish people and they’re not dropping dead of the botulism course. We’re basing our decision on a government that says it’s OK to inject Botox. Never mind that’s a whole Nother subject lol
As long as you boil the water bath foods for at least 10 minutes you will kill the “botulism “. I prefer to pressure can anything with meat because I’m in a very high altitude. If I wasn’t, I’d water bath everything!
I'm so glad you enjoyed the video. In most cases I do follow recommended canning procedures, but I believe the Amish ways are safe too. When I was young, they had canning times for water bath alongside of times for pressure canning. Now they say many things must be pressure canned.
how did the soup turn out?
The water bath method turned out great, the pressure canned noodles were mushy. I'm so glad your here!
Just watched again and noticed you used precooked chicken. In water-bathing, can raw chicken (or beef) be used ??
I would recommend that you cook it in the broth prior to canning it. Or, you could bake, fry, etc. and then cut it up.
Thank you so much.
You're welcome!
Can I use fresh small chunks of chicken instead of baking it ahead of time
Yes. The canning time for meats the same for raw and cooked.
I was wondering if these would turn out pressure canning them I just can’t bring myself to be willing to water bath meats
I totally understand. You need to do what you feel comfortable with. When I was young, canning tables were set up for times for water bath, and times for pressure canning. This recipe did come from an Amish cookbook, so it is not something I made up...
Could you tell us the difference in taste and how long it's shelf stable?
Tastes the same. The noodles seem a bit better using the water bath method.
Great video! How do you cook your chicken? Do you boil it? Does it make enough broth?
Check out my chicken broth video in my canning playlist. I make broth on the chicken and then debone the chicken and can it or use it for soup.
I cook it in a big roaster.
What kind of rice did you use
I think I just used white rice. But I use a wild rice mix a lot and would be healthier.
The Amish know how to do it My question is can I do the same with already cooked chicken soup thanks for sharing
More than likely as long as you have a good Solid to broth ratio but your noodles and rice might be mush if you already have it cooked then cooked it again in the canner
Yes you can! The noodles may not hold up as well though.
How much water did you put in the cooker. Thank you
Do you mean in the canner? Since I was pressure canning and not water bathing, I put in about 5-6 qts. You will need to check with your pressure canner's recommendations.
In the water bath canner, I covered the jars a couple of inches to allow for boil down.
You can use thicker noodles also
Great idea-thanks for sharing!
How much water do you use in the canner?
In the pressure canner, you would use what the manufacturer recommends-it varies based on the model. In the water bath method, you need to maintain 1 inch over the jars, so I have another pot of water boiling on the stove and add as needed to the canner to ensure I maintain the 1 inch over the jars.
Hey I tried but all my rice became a patty at the bottom of my jars please help
Hmm. My rice did sink to bottom half of the jar, but it didn't form into a patty. Did you waterbath or pressure can? You didn't pre-cook the rice did you?
@JimmyBranchHomestead pressure canned and didn't pre cook it
@@ItsMalaki10074 Maybe try cutting back a bit on the rice next time. I really can't think of why yours turned into a patty. Sorry.
What would you do if the water bath method boils below the jars ?
You keep a kettle of water boiling in the stove and add it as needed.
That is why if I am canning something for a long period of time, I usually put 2 inches of water over the jars. Also, as indicated below, I like to keep a kettle of water boiling in case I need to add water to the canner.
What kind of salt is it?
Best to use Kosher or Canning Salt.
Am I okay with water bath canning my CK n rice soup for 10 minutes....I live in Phoenix valley?
I don't think so. You have to go by your altitude and recommendations, but chicken has to pressure can for 90 minutes normally for qts, and 75 minutes for pints.
How long are the chicken noodle soup in the water bath good for? Please
Home canned goods are typically good for 2 to 3 years. However, just check to ensure it pops when you open the lid and should be good to go.
Have you tried the soups yet?
Oh yes...I need to make and can more! We are completely out. It was very good!
@@JimmyBranchHomestead great. That will give me another complete meal on the shelf. I do mostly individual veggies I raise or store bought meats that are on sale.
❤❤❤🕊️
Glad you like it--I'm so glad your here!
Honey, if the Amish have been doing it over 100 years, it's not rebel canning; it's Heritage Canning 😊
I like that! Thank you, and thanks for watching!
That's what I have too do and bone broth and 2batches of 3 berry jam. It the 4 th day of canning and jams.
I'm so glad you're here!
Pressure canning is just dangerous for me. I’m sticking with the Amish😂, they know how to grow food, build barns and can. Simple, beautiful and effective.
I have several very detailed videos on canning meats, etc. by pressure canning. Check them out...hopefully it will give you more confidence.
😮
Did I miss it..? never seen rice added… looking for a recipe with rice…….
Yes I made both the chicken noodle and chicken rice recipes in this video.
If canned chicken noodle soup is dangerous, why is it sold to us in grocery stores?
Hmm, it's not dangerous if the "recommendations" are followed.
If you're not canning on a wood stove, i just can't imagine using that much electric or gas for water bath just one canner at a time for 3 hr.
I don't have the option of cooking on a wood stove. We still save a lot of money canning on a gas stove.
Water bathing for 3 hours is no better than 3 minutes. Its about temp not time. Amish or not this is very unsafe!!!! You don't understand the science!
I respect your beliefs. The Amish have been water bath canning only for over a hundred years. If I didn't feel it was safe, I wouldn't do it. Also, when I was growing up there were "recommended" timetables for both pressure canning and water bathing. I don't believe that things can be fine and then all of a sudden be not fine. If you choose to only follow the US recommendations that is fine. I try to indicate when I am filming which are the approved methods and which are not, so that viewers can decide for themselves.
Ok, 2 minutes in and no explanation of what is going on here. Pints, noodles, canning….try to explain yourself please.
I canned 7 qts and 8 pints of a mixture of Chicken and Rice and Chicken Noodle soups by pressure canner. Then I canned a load in in the water bath. Pressure canned at 10 lbs pressure for 90 minutes, water bath canned boiling for 3 hours.
If you're in such an all fire hurry why in the world would you click on a video that is almost 27 minutes long? Common sense should have told you that with it being a longer video, there's probably some talking in it. Especially in the beginning. Most people's introductions are longer than 2 minutes. The biggest give away is the title. "Canning Chicken Noodle and Chicken and Rice Soups." The FBI calls that... A CLUE!!!
@@monnanugent8168 no kidding! ❤