Chicken soup!

Here's the run down on the chicken soup!
Ingredients:
1 ~  5lb. bag of carrot's
3 ~ celery stalks
3 ~ large yellow onions
7 lbs of Chicken thighs (you can use any kind of chicken or turkey you want)
1 Cup of Tone's Chicken base
3 ~ Gallons of water
4 rounded spoons of minced garlic

Chop up your veggies. Cook & cube your chicken.

In a large pot heat water until is a rolling boil add the chicken base, simmer for a few minutes

 then add your chicken, garlic, & veggies.

 Ladle into clean quart jars.  Fill your jars up to the LIP at the bottom of the jar neck. 

Use a canning funnel to help keep the outside of your jars clean.

Heat your canning lids in a small sauce pan of water to simmering.... not boiling!  Use a magnet or a fork to pick the lids up out of the water one at a time. Place on clean jar rims. You may need to wipe the rims off with a clean damp rag. A clean rim helps insure a good seal. Put on your jars rings and lightly tighten.

   Arrange your jars in your canner.  My pressure cooker holds 7 quart jars. (This was my last batch so there are only 5 jars in this picture.)  Process for 85 minutes at 11 lbs of pressure. Be sure to allow your pressure cooker to return to 0 before removing the lid! This is very important! A quick change in pressure can crack jars, and trying to remove the lid before all pressure is dispensed is DANGEROUS!

Use can lifters to gently remove from pressure cooker, as pictured below with a jar of beans. Place on a clean towel and allow to cool.

Once cool you can leave the rings or remove them if you like . The rings on these 2 quart jars have been removed.

The jars on the left are ready to go in the pressure cooker. The jars on the right are ready to be put in the pantry.

Be sure to mark your jar lids with a permanent marker. Put the item in the jar, the month, and year it was canned.

When you are ready to eat add noodles, rice, or potatoes, more seasoning or broth as needed.

Enjoy!