Ingredients
-
3
-
1 1/2
-
2
-
1
-
2
-
2
-
4
-
6
-
6
-
3
-
1
-
1
-
3
-
3
-
Directions
Chicken Mexican Soup ( for Canning ), A canning recipe for Chicken Mexican Soup I came up with this great tasting soup by following safe canning guidelines I pressure can soup every summer to enjoy through the winter It is easy and taste great! This recipe makes 7 quarts , I have made this recipe several times I prefer black beans over kidney I also add mexican oregano to mine 1-2 tablespoons crushed It turns out fantastic and looks beautiful in the jar , Can i email recipe to myself?
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Steps
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1
Done
|
Boil Chicken Covered in Water Until Done. When Chicken Has Cooled You Can Shred It or Cut Into 1-Inch Cubes. Set Aside. |
|
2
Done
|
Prepare Pressure Canner. Heat Jars and Lids in Simmering Water Until Ready For Use. ( Do not Boil ). |
|
3
Done
|
in Large Pot Add All Ingredients Except Chicken. Bring to a Boil, Cover and Simmer 3 Minutes. Add Chicken and Boil Lightly For 5 Minutes. |
|
4
Done
|
Ladle Hot Soup Into Hot Jars Leaving 1-Inch Headspace, Remove Air Bubbles and Wipe Rim of Jar. Center Hot Lid on Jar. Apply Band and Adjust Until Fingertip Tight. Place Jars Into Pressure Canner. |
|
5
Done
|
Process Quarts at 11 Pounds Pressure For 90 Minutes or Pints For 75 Minutes ( Adjust For Altitude If Needed ). |
|
6
Done
|
Remove Jars and Cool. Check Lids For Seal After 24 Hours. Lids Should not Flex Up and Down When Center Is Pressed. |
|
7
Done
|
This Recipe Yields 7 Quarts! |
