Pressure Canning Chicken or Turkey Vegetable Soup
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We have a unique way of pressure canning our soups to make sure each quart is the same. Nothing's like opening a canned jar of "summer" in the cold of winter. We hot-packed the sesasoned broth; however, we didn't pre-cook the veges because they would be pressure canned for so long. Veges can be blanched; Chicken was pre-cooked. Finished product tastes marvelous; the vibrant colors dull somewhat with the canning (cooking), as expected. I'll be posting a video of our entire canned collection for the winter as well as where we store it. We can all sorts of things from peanut butter to Thanksgiving turkey leftovers and broth. 
Video Rating: 4 / 5
September 26th, 2011 - 22:02
@dorightfearnothing Yes, we add some pepper, but the broth we used is already salted and seasoned. Sometimes we add a little fresh thyme. Yes, we cook the meat before we can it.
September 26th, 2011 - 22:52
No, the chicken is not raw. We pre-cooked the chicken.
September 26th, 2011 - 23:13
No, the chicken is not raw. We pre-cooked the chicken.
September 27th, 2011 - 00:06
I like your ULU knife!
September 27th, 2011 - 00:30
@Topaz5866 Yes, you are correct. Sorry we never noticed that before we were giving to different amounts. Thank you for clarifying and, yes, the measurements you have there are correct. Happy canning!
September 27th, 2011 - 01:15
@Topaz5866 Yes, you are correct. Sorry that we never noticed that before we were giving to different amounts. Thank you for clarifying and, yes, the measurements you have there are correct. Happy canning!
September 27th, 2011 - 02:04
Was that 1/4 c each of celery and onions, and 1/2 c each of chicken carrots and potatoes? It was a little hard to understand both of you speaking the quantities of each.
September 27th, 2011 - 02:27
Do you use any seasoning, salts pepper etc.? Also, is meat cooked before canning?
September 27th, 2011 - 02:28
Nice clean kitchen.
September 27th, 2011 - 02:29
@squidskunk Thanks for the note! This is important to remember!!
September 27th, 2011 - 02:29
@peleefarmers I use a Ball Canning Blue Book as my dictionary while cooking to can. Using their recipes as a base, I create my own. I always look up all the ingredients and then process the time and pressure recommended for the ingredient that needs the most processing time. As far as my recipe being safe… well, for us it worked fine. Soup tasted great, and we’re all still kicking!
September 27th, 2011 - 02:46
@rage340 If you added wine or any milk product to your soup it would affect taste once canned.
September 27th, 2011 - 02:52
@rage340 If you added any wine or milk product to your soup it would affect the taste after canning.
September 27th, 2011 - 03:08
Thank you.
September 27th, 2011 - 03:21
@grapeview61 Yes, the chicken is pre-cooked. Veggies we used were raw; however, blanching is a good idea and recommended as it’s a safety precaution… they do cook fully during the canning process.
September 27th, 2011 - 03:53
Ok did you pre cook the chicken first? Are the veggies fully raw or did you blanch them first? It looks to me that the veggies will cook during the canning process. Am I correct?
September 27th, 2011 - 04:42
great idea to stop the “overcook” of the veg!! Thanks!!
September 27th, 2011 - 05:33
you didn’t tell us to let the canner vent for 10min before starting to build pressure…
September 27th, 2011 - 06:33
Looks fantastic……but…..Where did you get the recipe? How do I know that this is a safe recipe? Can you just make up your own recipes when pressure canning?
September 27th, 2011 - 06:43
I made a batch of chicken soup and it came out great..then i pressure canned it and it tasted horrible any idea what might have gone wrong? cooked it at 1hr30 for quarts
September 27th, 2011 - 07:30
I’ve been a hunting for the promised picture of your cellar. Where is it?
September 27th, 2011 - 07:33
it would have been nice to see the finished product…
i’ve never seen “cold packed” soup for canning..