Canning chicken and corn soup: my chicken and corn soup in pints
Chicken and corn soup is the one I reach for when I want something light but still cozy. This batch came from my October soup weekend: seven pints of it, with chicken, sweet corn, onion and garlic in a good chicken broth ;)
The corn is home grown, which makes it a little sweeter, and the whole thing is simple enough to make on a weekday.
If you're new to canning soup, start with my canning soups for beginners guide. It explains why soup always goes in a pressure canner and what should never go in the jar.
Ingredients
3 large chicken breasts
2 onions, chopped
4 cloves of garlic, chopped
2 cups corn (mine is home grown)
A little oil, for the pot
2 liters (about 8 cups) chicken broth
How I make it
Get the pressure canner, 7 clean pint jars and new lids ready. Keep the jars hot.
Boil the chicken breasts for 25 minutes, then let them cool and chop them into rough cubes.
Put a little oil in the pot and sauté the onion and garlic.
Add the chicken and the corn. After a minute, pour in the chicken broth, bring it to a boil and boil for 5 to 10 minutes.
With a slotted spoon, fill each hot jar halfway with solids.
Top up with hot broth, leaving 1 inch (2.5 cm) of headspace.
Remove air bubbles and add more liquid if you need to. Wipe the rims clean.
Put on the lids and screw bands, fingertip tight.
Process pints for 75 minutes. We're at about 2,273 feet, so I use 15 pounds on my weighted gauge.
How I keep it safe
I follow the USDA soup method from the National Center for Home Food Preservation, and soup always goes in the pressure canner, never a water bath. I process pints for 75 minutes at 15 pounds on my weighted gauge (we're at about 2,273 feet), so check the USDA tables for your altitude ;) These are the guides I use:
When I open a jar
When I open a jar, I pour it into a pot and bring it to a boil. Then I add a handful of egg noodles and let them cook right in the soup, so dinner is ready in one pot ;) Noodles, rice and pasta never go into the jars before canning, so I always add them on the day I serve it.
If you'd like another soup beside it on the shelf, my beef and veggie soup is the heartier one, and it's the same method from start to finish.
Here's to soup from the shelf, even in the middle of winter ;)
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