Home Canning Chicken Soup
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Canning, Freezing, Dehydrating and Other Food Preservation
Forum Discription: A place to discuss the best ways to prolong the enjoyment of your food.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=36
Printed Date: 26 March 2026 at 19:44
Topic: Home Canning Chicken Soup
Posted By: Guests
Subject: Home Canning Chicken Soup
Date Posted: 28 January 2010 at 17:12
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The lovely Mrs Rivet wanted to perform a test on my taste buds, and one on her skills as well. She wanted to try her hand at canning homemade chicken soup and see which one -canned or fresh- tasted better- okay by me! She started by boiling down an entire turkey and one chicken carcass each. Boiled all day, strained and put in fridge. Yesterday morning defatted it and put it into the stockpot as the soupbase-  After that, here's the ingredients prepped- Diced chicken breasts, potatoes, celery, mushrooms, carrots, parsley and onions.  As the stock began to simmer, the chicken went in first; about 5 minutes later in went the 'shrooms, carrots, celery and onions and potatoes.  The smell was incredibly good and my mouth was watering at this point. Into the sanitized quart jars it went. A bunch of raw parsley at the bottom of each jar to cook during the canning process. "That way it won't look like seaweed" my beautiful wife said-  Ten pounds pressure for one hour, thirty-five minutes. Time, pressure and temperature are critical in the safe canning of food. We here at The Foods Of The World Forum cannot underscore how important proper canning procedures are to ensure that the food you preserve is safe. Please refer to USDA approved canning information and guidelines for the type of food you are preserving. We have professionally trained food scientists, microbiologists, chemists and food-safety (HACCP) experts available as our resources, and we will as a policy answer your food-safety questions with all urgency within notification of an administrator.  Once out of the pressure vessel, they will stay undisturbed until cooled, usually 8 to 12 hrs-  The next day we opened one and reheated gently. She had reserved about another quart of the fresh, uncanned soup for the taste-off. Yum, ready to go....  The canned version is on the LEFT, the "fresh" on the RIGHT. Results? The canned broth had a much deeper and richer flavor. Great depth to it. The fresh soup tasted "bright" and "fresh" but definitely "flatter" and not much depth to it. I thought the canned soup's chunks of chicken tasted much meatier and had better color. She liked the lighter colored fresh chicken that to me tasted too bland. Of course, the canned vegetables were a bit softer than the ones in the fresh soup, and my only recommendation is that the carrots be put in the jar raw, and let cook during the canning process. The canned soup's mushrooms turned out far better than the fresh ones, richer tasting, and we think that is due to the long, hot cooking process. All in all I liked the canned better, and she the fresh, so it was a tie. No worries because I now have 6 quarts of great soup for the winter! |
Replies:
Posted By: got14u
Date Posted: 17 January 2011 at 13:27
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Hey John I was just checking this out and can't seem to find when you put the chicken in? Was it in to the jars raw and let it cook during the pressure cooker? I would actually think everything could be put in at that time and come out great. great post tho some how I missed it. ------------- Jerod Life's hard, it's even harder when your stupid. |
Posted By: Guests
Date Posted: 17 January 2011 at 13:36
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Hi Jerod, you know, you're right! I forgot to put in the post that the chicken went in before the vegs, and was let cook at a simmer for maybe 5 minutes (the pieces were small) then the vegs were added.
Good catch and I hope this helps you out! ------------- |
Posted By: Boilermaker
Date Posted: 26 January 2011 at 22:35
| This is exactly my experience with canning soups, salsas, etc. The canned version always has a deeper and richer flavor. Now I need to make a big batch of chicken soup and can it. |
Posted By: Guests
Date Posted: 17 August 2011 at 05:21
| Great post! I suppose the reason why canned goods taste better than the fresh ones do is because they are soaked in the brine for a longer time so the essence of the meat or vegetables are brought out. Hmm, I might as well preserve some pork and chicken too. :) Anyway, for those who need help in canning, here's an article about the http://www.jesrestaurantequipment.com/jesrestaurantequipmentblog/the-dos-and-donts-of-residential-canning/ - do's and don'ts of canning . It's very important so I hope you'll read on. |