{"id":4627,"date":"2016-03-06T13:40:51","date_gmt":"2016-03-06T20:40:51","guid":{"rendered":"https:\/\/pantryparatus.com\/?p=4627"},"modified":"2016-03-14T08:53:03","modified_gmt":"2016-03-14T14:53:03","slug":"canning-chicken-noodle-soup-sans-noodles","status":"publish","type":"post","link":"https:\/\/pantryparatus.com\/articles\/canning-chicken-noodle-soup-sans-noodles\/","title":{"rendered":"Canning Chicken Noodle Soup (sans Noodles)"},"content":{"rendered":"

There is only so much freezer space.\u00a0 There is also the portability factor–it’s far simpler to take canned goods than frozen ones on a camping trip.\u00a0 Don’t forget the ability to gift nourishing meals to others–a jar gives the recipient flexibility to use it on a bad day.\u00a0 Enter stage right: Canning Chicken Noodle Soup.<\/p>\n

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I’m going to teach you how to pressure can your very own Top Secret Family Recipe and how to do it safely.<\/p>\n

First, let’s cover the ground rules of canning chicken noodle soup:<\/h2>\n

\u00a0Pressure can only!\u00a0<\/strong> Water bath canning (the process of boiling jars) only works for highly acidic foods.\u00a0 Pressure canning brings the jars to a greater heat, killing botulism spores like a superhero.<\/p>\n

\"All<\/a>
Click photo to shop pressure canners at Pantry Paratus<\/figcaption><\/figure>\n

Rehydrate beans or peas before canning.\u00a0<\/strong> Okay, so my Top Secret Family Recipe doesn’t call for them, but if yours does, be sure to give adequate soaking time prior to canning.\u00a0 They will consume too much of the jar fluids, leaving your food exposed above the water line.<\/p>\n

You cannot can the following items safely:\u00a0\u00a0<\/strong><\/h2>\n
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  • Noodles<\/li>\n
  • Any pasta of any type<\/li>\n
  • Rice<\/li>\n
  • Flour (any type)<\/li>\n
  • Thickening agents<\/li>\n
  • Milk<\/li>\n
  • Dairy of any kind<\/li>\n<\/ul>\n

    Why?\u00a0 Because those foods are too dense for the proper canning procedures to adequately penetrate the food.\u00a0 Any of those ingredients are very simple to add at time of serving though, so please don’t get hung up on this.<\/p>\n

    Use cooked chicken but raw veggies.\u00a0<\/strong> This will eliminate an potential cross contamination from the raw chicken itself and you’ll be happy with the end product.\u00a0 The raw vegetables will cook during the canning process, but if you start by making the soup and cooking them, they’ll get too mushy.\u00a0 You’ll pack the chicken cooked but the rest of the soup will be “raw.”<\/p>\n

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    Prepping the jars for canning my chicken noodle soup (without the noodles of course)<\/a><\/p>\n

    A photo posted by PantryParatus (@pantryparatus) on