Canning Chicken Vegetable Soup

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"Beautiful soup, so rich and green
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Beautiful soup! Who cares for fish
Game, or any other dish?
Who would not give all else for two
Pennyworth of beautiful soup?"
Lewis Carroll, Alice in Wonderland

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Chicken Vegetable Soup

Found on Canning Craze

1 cup cubed potatoes (peeled, raw) 

1 cup sliced/cubed carrot 

2/3 cup corn 

2/3 cup green beans 

1/3 cup peas 

1/2 cup cooked chicken meat (reserve the broth) 

1 tablespoon onion, chopped 

2 tablespoons chopped fresh Roma tomatoes 

1/2 chicken bouillon cube 

Cook the chicken in large stock pot with 

2 bouillon cubes, 

1 large onion quartered peeling included, 

4 carrots peeled and cut into large chunks, 

4 ribs celery cut into chunks, tablespoon thyme, tablespoon parsley, 

3 cloves of garlic peeled and crushed, 

2 bay leaves, 

8 peppercorns in a large pot covered in 

2 gallons of water 

approx 20 to 30 minutes. 

Remove the chicken and let it cool just enough for to handle it. Peel and chop the vegetables, cut up the chicken and sterilized the jars. Layer each of the ingredients into a one-quart canning jar. Alternate darker to lighter colors for a good look to your layers. I arranged mine in this order: potato, carrot, green beans, peas, chicken, corn, onion and tomato. You certainly can do it any way you like. Covered with the stock that I made, leaving 1 inch of head space. Pressure can at 10 lbs for 90 minutes, allowing for your local elevation.