Chicken Soup

This is another new recipe I tried this year to have some quick, easy meals on hand.  When heating rice or noodles can be added.

Recipe from: Ball Canning Book

8 cups chicken stock
3 cups diced chicken (about 1 3-lb chicken)
1-1/2 cups diced celery (about 2 stalks)
1-1/2 cups sliced carrots (about 3 medium)
1 cup diced onion (about 1 medium)
Salt, optional
Pepper, optional
3 chicken bouillon cubes, optional
4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands

Directions:

Combine chicken stock, chicken, celery, carrots and onion in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired. 

Ladle hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a pressure canner at **14 pounds pressure 75 minutes for pints and 90 minutes for quarts. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

*Original recipe is 10 lbs pressure.  2 lbs adj for altitude, 2 lbs adj. for my pressure cooker being off.