Every year I like to home can 18-21 quarts of homemade chicken soup to use throughout the winter. I will typically can it during the months of July and August when fresh vegetables become available from our backyard garden. Canning your own soups and stews is a lot easier than you think! These foods taste 100% better than their store-bough counterparts plus you’re controlling the ingredients that go into them.

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This Chicken Soup Base can be used throughout the winter to make homemade chicken noodle soup, chicken & rice soup, chicken & potato soup and chicken corn soup. It has the chicken, carrots, celery, onion and broth already prepared. Dump your jar into a pan and add pasta or veggies to it. Simmer over medium heat and within 15-30 minutes lunch or dinner is ready. Great for busy weeknights!

You’ll need a pressure canner, quart-sized mason jars and basic home canning supplies to make this recipe. It’s NOT made in a water-bath canner!!! If you buy and use the new Ball seals (lids) this soup will last for up to 18 months in your pantry.

Looking for more easy-to-make Home Canning Recipes? You’ll find over 50+ right here on the blog!!!

Home Canning Chicken Soup Recipe

16 cups chicken stock (I make my own)
3 cups Cooked Chicken, diced
1 1/2 cups Celery, diced
1 1/2 cups Carrots, diced or thinly sliced
1 cup Onions, diced
3-4 Chicken Bouillon Cubes
Salt and Ground Black Pepper (to taste)
3 Tbsp. Dried Parsley

Prepare weighted-gauge pressure canner, glass mason jars, lids, and all of the canning accessories that you’ll need. I like to lay out everything I think I’ll need: ladles, spoons, kitchen towels, wide mouth funnel, jar lifter, tons, hot pads, etc.

In a large stock pot combine together the chicken stock, diced cooked chicken, diced celery, diced or sliced carrots, diced onions, bouillon cubes, salt, ground black pepper, and the dried parsley. Bring to a boil over medium heat, reduce heat and gently boil for approximately 30 minutes.

Ladle hot soup into hot mason jars, leaving a 1″ headspace. Remove air bubbles, wipe the rim clean with a cotton cloth, add the seal and ring…adjusting the ring until its fingertip tight.

Place jars in a pressure canner. Adjust water level, lock the lid and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close the vent. Continue heating to achieve 10 lbs. pressure. Process quart-size jars for 90 minutes.

Turn off the heat. Let the pressure return to zero naturally. After it hits zero, wait 5 minutes and then open the vent. Remove the canner lid. Wait 10 minutes, then remove the jars. I like to lay a cotton towel out on my counter-top and place the jars on top to cool. Once cool you’ll want to check them to make sure that they all sealed properly. Store in a cool, dry place. They should keep for up to 1 year if processed correctly.

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Our backyard garden did really well this past growing season. We planted 6 cucumber plants in late spring and ended up with a slew of cucumbers all season long. One thing I enjoy making with some of the cucumbers that we harvest is homemade Sweet Cucumber Pickles that I home can using my water bath canner. These pickles are similar to bread & butter pickles but with more of a sweet taste than a sour taste to them.

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When making these pickles I follow the recipe and instructions in my Ball Blue Book with is jam-packed with home canning recipes. I highly recommend the book to newbie and experienced canners. The recipe will yield approximate 5 pint jars of Sweet Cucumber Pickles. You’ll need a water bath canner, glass mason jars, basic home canning supplies, measuring cups, measuring spoons, etc.

Home Canning Sweet Cucumber Pickles Recipe

3 lbs. brined cucumbers, desalted
3 1/2 cups granulated sugar
1 quart white vinegar, 5% acidity
2 sticks cinnamon
1 Tbsp. slivered fresh ginger
1 Tbsp. whole cloves
1 Tbsp. whole mace

Prep: Measure 3 pounds brined, desalted cucumbers. Tie spices in a spice bag.

Cook: Combine granulated sugar and vinegar in a large saucepan. Bring mixture to a boil, stirring until sugar dissolves. Add spice bag and cucumbers. Boil mixture for 3 minutes. Transfer cucumbers and brine to a pickling container, cover container. Store container at 65 degrees to 70 degrees F for 3 days. Each day drain off brine, bring brine to a boil, pour over cucumbers. Remove and discard spice bag after the third day. Drain cucumbers, reserving brine. Bring brine to a boil.

Fill: Pack pickles into a hot jar leaving 1/2″ headspace. Ladle hot brine over pickles, leaving 1/2″ headspace. Remove air bubbles. Clear jar rim. Center lid on jar and adjust band to fingertip tight. Place jar on rack elevated over simmering water in a boiling water bath canner. Repeat until all jars are filled.

Process: Lower the rack into simmering water. Water must cover the jars by 1-inch. Adjust heat to medium high, cover canner and bring water to a rolling boil. Process pint size jars for 15 minutes. Turn off heat, and remove cover. Let jars cool for 5 minutes in the canner. Remove jars from the canner, do not retighten bands if loose. Cool jars for 12 hours. Check seals, label and store jars for up to 1 year.

Home Canning Tips: I recommend saving those old kitchen linens in a plastic bin and just using them for canning. Linens will get stained up during the process. Wash, dry and store them just for this purpose. You’ll always want to wear old clothing or an apron to protect your clothing. Get out all of your supplies before beginning any recipe. Re-wash jars before using them. Canning is a lot of hard work, so if possible get yourself a helper and reward them with a few jars of goodies. Make notes in your canning book or a notebook as you go along. You can refer to these notes the next time you make a recipe. I like to keep track of things to know what I liked or didn’t like during the process or within a particular recipe.

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