Print

Raw Pack Chicken Vegetable Soup Canning Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Raw Pack Chicken Vegetable Soup recipe is designed specifically for safe home canning using a pressure canner. It features cubed chicken breast or thighs combined with hearty vegetables like potatoes, carrots, celery, and onion, all cooked and sealed in jars with warm chicken broth or water. The method ensures a convenient, shelf-stable homemade chicken soup perfect for long-term storage.

Ingredients

Chicken and Vegetables

  • 2 to 3 lbs boneless, skinless chicken breasts or thighs, trimmed and cut into 1-inch cubes
  • Potatoes, peeled or thin-skinned, diced into 1-inch pieces
  • Carrots, peeled and sliced into 1-inch pieces
  • Celery, sliced into 1-inch pieces
  • Yellow onion, chopped into 1-inch pieces

Liquid and Seasonings

  • 4 to 6 cups warm chicken broth or water
  • 4 tsp canning and pickling salt (optional; 1 tsp per quart jar or 1/2 tsp per pint jar)
  • 1/4 tsp optional dried seasonings per quart jar (black pepper, garlic powder, or dried thyme)

Instructions

  1. Prep Canner & Jars: Fill your pressure canner with 2 to 3 inches of water and warm it over low heat on the stovetop—do not let it boil. Keep clean pint or quart jars warm inside the canner or in hot water to prevent cracking when filled.
  2. Pack the Jars: Evenly distribute the raw cubed chicken and chopped vegetables into the warm jars, packing them comfortably but not crushing. Add canning salt (1 tsp per quart, 1/2 tsp per pint) and optional dried seasonings directly into each jar.
  3. Add Warm Liquid & Measure Headspace: Ladle warm chicken broth or water over the chicken and vegetables, leaving exactly 1 inch of headspace from the top rim of the jar to ensure safe canning.
  4. Debubble & Apply Lids: Use a non-metallic bubble remover or spatula to release trapped air bubbles inside each jar. Recheck and maintain the 1-inch headspace by adding more warm liquid if necessary. Wipe rims clean with a damp cloth, center flat lids, and screw on bands fingertip-tight.
  5. Load Canner & Vent Steam: Place jars on the rack inside the pressure canner. Lock the lid securely while keeping the vent pipe open. Heat over medium-high until a steady steam escapes, then let steam vent for 10 full minutes to purge all air.
  6. Bring Canner Up to Pressure: Place the weighted gauge onto the vent pipe or close the petcock to build pressure. Watch the gauge or listen for the weight to jiggle at the recommended PSI for your altitude (commonly 10-15 PSI).
  7. Process the Batch: Once at pressure, start timing: process quart jars for 90 minutes or pint jars for 75 minutes. Maintain steady pressure, adjusting heat as needed. If pressure falls, reset the timer and start over.
  8. Safe Depressurization & Cool Down: After processing, turn off heat and let the canner depressurize naturally without interference. The pressure is fully released when the dial gauge reads zero and the lid lock drops.
  9. Remove Weight & Rest Jars: Wait 2 minutes after depressurization before removing the weight. Open the lid carefully, lifting it away from your face. Let jars rest inside the open canner for 10 minutes to stabilize.
  10. Cool & Verify Seals: Use a jar lifter to carefully remove jars without tilting. Place on a towel-lined surface with spacing between jars. Let cool for 12 to 24 hours. Press the lids to confirm they are sealed; lids should not flex or pop before storing.

Notes

  • Use only tested pressure canning recipes and equipment for safe home canning.
  • Adjust pressure according to your altitude as per your pressure canner’s instructions.
  • The canning and pickling salt is optional but enhances flavor without increasing sodium significantly.
  • Do not reduce processing times to ensure food safety.
  • Use only fresh, high-quality chicken and vegetables for best results.
  • Ensure jars and lids are clean and free of cracks or defects before use.

Find it online: https://cookedbysarah.com/raw-pack-chicken-vegetable-soup-canning-recipe/