~~ Chinese Proverb


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.


1 whole chicken cooked and deboned (I used 1 whole chicken for 7 times this recipe)

Enough filtered water to make more than 14 quarts of stock or as much as you want. 

3/4 cup Clear­jel (cook kind)

2 quarts chicken stock ( I use reduced sodium or home made without added salt)

1/2 teaspoon per pint canning salt (I do not add I salt to taste when open, since I use this soup to cook with not as a soup to eat)

1. First the day before I make stock. I cook a whole chicken in large stock pot with, onion, carrots, celery and garlic for 2 hours. Remove chicken from stock. When chicken cools enough to handle I debone it, put in Tupperware or large zip bag and refrigerate.

2. Strain stock to remove veggies,(I use a fine strainer, you could even use cheese cloth if you want) Cool down stock ( I usually put some ice and cold water in the sink and set pot with stock in the sink until cool) then cover pot and put it in the fridge overnight, skim fat next morning. Walla!!! Free fresh stock for soup or canning. When cooking chicken I add enough water to get 14 quarts of stock! If I don’t want to make all this into soup, I can the rest for stock. 14 quarts of stock made 31 pints and 2­ ½ pints of cream of chicken soup.

Next day:

1. Take meat stock out of fridge skim off all fat you can. Measure as many 2 quart servings as you want into your very large stock pot. Heat stock in pot to boiling, be sure to save a cup and a half per recipe servings to mix a clear­jel slurry.

2. Take chicken out of fridge and chop up fine. You only want a small amount in each jar if using for cooking. I might even put mine in the food processor cold next time.

3. Make a slurry with cold meat stock and Clearjel. (mine was a little warm and it worked out ok)

4. Heat meat stock until it boils, stirring often. After it boils for a minute or two turn down to simmer and slowly stir in clear­jel slurry (I used a huge whisk) after that is smooth add chicken. Make sure everything is hot but do not scorch.

I won’t go into how to prepping lids and jars

5. Ladle hot soup into jars leaving 1 inch headspace, if using salt add now, remove bubbles, wipe rims, place lids and rings finger tight and process in PRESSURE canner for 75 minutes at 10 lb. Pressure (adjust for your altitude)1/2 pints and pints.

When opening to use, add equal amount of milk for soup. I use it to cook with when recipe calls for a can of cream of chicken soup.

Tomorrow's Soup of the Day... Cream of Mushroom Soup

Chinese Chicken Stock

Chili's Chicken Enchilada Soup (Copy Cat) 

1 Tbsp. oil

1 lb chicken breast skinless and boneless

1/2 cup diced onion

1 garlic clove crushed

4 cups chicken broth

1 cup masa harina

3 cups water

1 cup enchilada sauce

16 oz Velveeta cheese

1 tsp salt

1 tsp chili powder

1/2 tsp cumin

Garnish

shredded cheddar cheese 

crumbled corn tortilla chips 

pico de gallo

Put oil in large pot over medium heat, brown chicken breast 4-5 mins. on each side set chicken aside. Add onion and garlic to pot sauté until onions are translucent. Add chicken broth. Combine masa harina with 2 cups water in a bowl whisk till blended. Add to mixture to pot. Add remaining water, enchilada sauce, cheese and spices bring to a boil. Shred chicken into small bite size pieces add to pot. Reduce heat simmer for 30-40 mins or until thick. Makes 12 servings. Recipe doubles, even triples well.

Note from Granny: Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. 

Tomorrow's Soup of the Day... Chinese Chicken Stock

Chicken Vegetable Soup

Found on Canning Craze

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.

Tomorrow's Soup of the Day... Chili's Chicken Enchilada Soup (Copy Cat)

Chicken Soup with Latin Flavors 

2 cloves garlic, chopped 

2 medium carrots, chopped 

2 medium stalks celery, chopped 

1 medium onion, chopped 

1/2 jalapeño chile with seeds, thinly sliced 

1 teaspoon ground cumin 

1 carton (32 ounces) chicken broth (4 cups) or home canned

1-1/2 cups water 

1 cup (from about 2 ears) fresh corn kernels 

2 tablespoons fresh lime juice 

2 cups (1/2-inch pieces) skinless pre-cooked chicken meat 

1/2 cups loosely packed fresh cilantro leaves, coarsely chopped (can add when heating up soup, add 1/4 cup per pint) 

2 plum tomatoes, cut into 1/2-inch pieces 

Serve with: 1 ripe medium avocado, cut into 1/2-inch pieces Lime wedges Tortilla chips 

Directions In 5- to 6-quart sauce pot add garlic, carrots, celery, onion, cumin, jalapeno, broth, and water and cook to boiling. Remove sauce pot from heat; stir in chopped tomatoes, corn kernels, lime juice, chicken pieces, and chopped cilantro into broth mixture in sauce pot.

Ladle soup into pint size jars to 1 inch headspace, put on lids, and process for 75 mins for pints and 90 mins for quarts at 10 lbs of pressure.

Tomorrow's Soup of the Day... Chicken Tortilla Soup

Chicken Soup Recipe

From Ball Fresh Preserving

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

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. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved.

LADLE hot chicken 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 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

NOTE: I prefer to raw pack my vegetables instead of cooking them first so they don't over cook. I only heat up the stock and precook the chicken also.

Tomorrow's Soup of the Day... 

Chicken Soup with Latin Flavors

Chicken Enchilada Soup for Canning

Found on cookingwithmaryandfriends.blogspot

2 chicken breast filets (I used 6 chicken tenders cut into cubes) 

Sea Salt/Coarse and Pepper 

1 small onion diced 

4 Tbsp. minced garlic 

1 tsp. freshly ground pepper 

1 tsp. oregano 

3 tsps. ground cumin 

1 tsp. seasoning salt 

1 tsp. cayenne pepper 

1 chicken bouillon cube 

½ tsp. dried chipotle chili pepper 

4 cups chicken broth 

1 large can diced roasted tomatoes 

2 cups frozen corn or fresh

Makes 5 pints

Add to canned soup when heating to serve: 

1 can black beans 

1/3 cup diced green pepper 

1/3 cup diced red/orange peppers 

½ cup roughly cut cilantro

In a large skillet, heat oil on medium high. Salt and pepper both sides of the chicken breasts. Pan sear about 3 minutes on each side. Reduce heat to medium low, cover and cook about 20 minutes. Turn off heat. Remove the breasts to a cutting board and with two forks shred the meat. (I used 6 chicken tenders cut into cubes, then browned according to the above directions).

Using the same skillet on medium heat, sauté onions and garlic about 3-5 minutes. Add shredded chicken, seasonings, and chipotle and blend cooking about 5 minutes. Add chicken broth and tomatoes, Reduce heat to low, cover and let cook about 20 minutes. Add corn and let simmer about 20 minutes. Add additional sea salt and pepper to taste. Strain soup through a mesh strainer, over a large bowl. Scoop chicken, corn, tomatoes, etc. from mesh strainer evenly into 5 pint canning jars (so that each jar has equal amounts of solids). Top each jar with soup liquid in bowl, leaving 1" head space. Cover jars with seals and rings and pressure can pints 1 hour and 15 minutes at 10 lbs. pressure.

**When ready to use, add black beans, diced peppers and cilantro and heat through about 15 minutes, or until soup is hot and peppers are getting soft.

Tomorrow's Soup of the Day... Chicken Mexican Soup

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.

3-­4 lbs of stewing chicken, or pieces

1-1/2 gallons of water

2 bay leaves

1/2 tsp thyme

Salt and pepper to taste

3 quarts corn, fresh or frozen or canned

In large pot combine the chicken, water, bay leaves, thyme, salt and pepper. Being to boil, cover, and simmer until chicken is cooked and tender, about one and a half to two hours remove chicken and cut meat off bones; dice meat into bite­sized pieces. Remove bay leaves and skim fat off top of the broth. Return diced meat to the broth and add corn. Simmer soup for about 5 minutes or until corn is heated through.

Ladle hot soup into hot jars, filling jars about halfway with chicken and corn, and then filling the jars to the top with broth, leaving 1­inch headspace. Following the pressure canning directions process process quarts for 90 minutes and pints for 75 minutes at 10 psi adjust for altitude. Makes about 10 quarts.


Tomorrow's Soup of the Day... Chicken Enchilada Soup

when you're eating soup.”

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.

5 qt (20 cups) cooked chicken, chopped or can use turkey 

2 qt (8 cups) celery, chopped 

2 qt (8 cups) carrots, chopped 

2 qt (8 cups) potatoes, diced 

2-1/2 qt (9 cups) whole corn 

2 large onions, chopped 

6 tsp salt 

1 tsp pepper 

2 T parsley 

2 tsp thyme 

4 qt (8 cups) broth 

NOTE: This recipe makes a lot of soup - can divide it by half if desired. But will still end up with 9 or 10 quarts. Add broth, chicken, seasonings, and vegetables. Stir well. Bring to a simmer and cook 30 mins (does not have to be done, will finish cooking in canner). Place in jars to 1 inch headspace and process at 10 lbs of pressure for 90 mins for quarts and 75 mins for pints. Note: Turkey can be substituted for chicken.

NOTE: This soup is thick and not very soupy so add in at least a pint of chicken or turkey broth or more when heating it up. And if you want you can add in a handful of noodles also. NOTE: You can make this creamy by adding in 1 cup of milk or heavy cream with 2 or 3 tbsps of cornstarch per quart and let it heat until thick. I use an entire can of evaporated milk cause I like it that way.

Tomorrow's Soup of the Day... 

yet another, and different Chicken Corn Soup

Cajun Chicken Soup Recipe

Found on tasteofhome

6 cups chicken broth - store bought or home canned 

3 cups of cooked shredded chicken 

1 medium onion, chopped 

2 celery ribs, chopped 

1-2 garlic cloves, minced 

1 can (10 ounces) diced tomatoes and green chilies, drained 

3/4 cup orange juice 

2 teaspoons Cajun seasoning - premade or make your own (Recipe for homemade is at the bottom) 

1 teaspoon dried oregano 

1/2 teaspoon dried thyme 

1/2 teaspoon ground cumin 

1/2 teaspoon paprika 

Instructions 

Add to a large pot chicken stock, shredded chicken, chopped onion, celery, garlic, can of drained diced tomatoes and green chilies, orange juice, Cajun Seasoning, oregano, thyme, cumin, and paprika. Bring to a boil, reduce heat and simmer for 20 mins. Fill quart jars to 1 inch headspace, process in a pressure canner at 10 lbs for 90 mins. 

To Serve - Empty one quart of soup into a pot, add 1/2 tablespoon minced fresh cilantro, 3/4 cup to 1 cup cooked rice, and 1 can of drained and rinsed pinto beans. Heat soup for about 15 mins and serve. 

Cajun Seasoning Mix Recipe 

2-1/2 tablespoons salt 

1 tablespoon dried oregano 

1 tablespoon paprika 

1 tablespoon cayenne pepper 

1 tablespoon ground black pepper 

Put all in a Ziploc bag and shake to mix.

Tomorrow's Soup of the Day... (Copy Cat Recipe) Campbell's Chunky Beef Soup with Country Vegetables

Booyah & the Finger Road School Teacher

In 1906, a man named Andrew Rentmeester took over as the teacher at the Finger Road School in Green Bay. When he got to the school, there were no books for the kids – so he decided to organize a fundraiser to raise some money for much needed school supplies.

He went around town collecting chickens from the school children’s families. Then he went to the Green Bay Gazette to put an ad in the paper in hopes of raising some publicity for the fundraiser. When the reporter asked him what they’d be serving at the event, Andrew told him “bouillon,” which is the french word meaning “to boil” or “soup”.

When the reporter asked him how to spell it, Andrew said “B-O-O-Y-A-H.” It probably seems a little strange that a teacher wouldn’t know how to spell bouillon correctly. He had a valid reason though—

But, it was printed that way in the paper and the soup was called “booyah” at every fundraiser after that, including the annual fundraiser Andrew started at Holy Martyrs of Gorcum church the following year.

Andrew, the schoolteacher was a lumberjack before he became a teacher at age 21. He also didn’t speak or read French. He was a very smart man though. He taught all nine of his own kids. Andrew’s mother, Mary (Watermolen) Rentmeester, actually came from Belgium and she spoke French. It was his mother’s soup recipe that was used for the Finger Road school fundraiser.

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.

Adapted from recipe found on nonesuchexists.blogspot

The best way to describe Booyah is that it is a glorified chicken soup. It is generally made with two kinds of meat but chicken is the predominate meat. You can either use beef or pork as the second meat, totally up to you.

Makes 10+ quarts

Ingredients

1 whole rotisserie chicken, de-boned, skin discarded, meat shredded 

OR 

you can use any chicken you like - at least 3 to 4 cups of chicken 

2 pounds beef stew meat or pork (pork can be ground) (usually beef is precooked and shredded but can be cubed and added raw) (If using ground meat - precook and drain well) 

2 large onions, chopped 

3 celery ribs, chopped 

4 cups shredded green cabbage 

4 cups homemade vegetable or beef stock or broth 6 cups chicken broth 

1/2 of rutabaga, peeled and cut into 1/2-inch pieces 

3 cloves of garlic, grated/minced 

2 (28-ounce) can diced tomatoes or 2 pints of home canned diced tomatoes OR you can use 1 quart of home canned tomato juice. 

1 pound (2 or 3) russet potatoes, peeled and cut into 1/2-inch pieces 

2 carrots, peeled and sliced 1/4 inch thick 1

/2 teaspoon freshly ground nutmeg 

1 cup frozen peas 

1 cup frozen corn 

2 teaspoon of Sriracha sauce

INSTRUCTIONS

In a large stock pot add onions, carrots, grated garlic, and celery. Stir in stock/broth and canned diced tomatoes. Turn on heat to medium high. Add shredded beef, cabbage, nutmeg, 1-1/4 teaspoons canning salt, and 1 teaspoon pepper and bring to a boil. Reduce heat to medium-low and stir in potatoes, shredded chicken, rutabaga, corn, Sriracha sauce, and peas. Stir well to ensure even mixing. Turn off heat.

Using a slotted spoon evenly distribute solids among the quart jars (you want to fill jars with solids a bit more then 1/2 but not quite 3/4s full) and finish topping off with soup juice to 1" headspace. Remove air bubbles, wipe rims really well, and assemble lids. Process in a pressure canner for 90 mins for quarts (75 mins for pints) at 10 lbs of pressure.

NOTE: This recipe makes 10+ quarts of soup - most canners only allow for 7 quarts to be canned at a time. You can either freeze the remaining soup, eat it, or leave it in the pot with heat off and wait to do a second batch. If soup has cooled just reheat until hot and fill remaining jars and process. If you decide to eat the soup turn heat to medium low and allow to simmer for at least 30 mins or more.

Tomorrow's Soup of the Day... Broccoli-Cauliflower Leek Soup

The Soup Nazi? One of my favorites!

"You can't eat this soup standing up, your knees buckle."

"The guy who runs the place is a little temperamental, especially about the ordering procedure. He's secretly referred to as the Soup Nazi."

"Why? What happens if you don't order right?"

"He yells and you don't get your soup." 

"It's very important not to embellish on your order. No extraneous comments. No questions. No compliments." 

"Um, excuse me, I - I think you forgot my bread."

"Bread, two dollars extra."

"Two dollars? But everyone in front of me got free bread."

"You want bread?"

"Yes, please."

"Three dollars!"

"What?"

"No soup for you!"

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.

Adapted from recipe found on TheChurchCook.Blogspot

The best way to describe Booyah is that it is a glorified chicken soup. It is generally made with two kinds of meat but chicken is the predominate meat. You can either use beef or pork as the second meat, totally up to you. Makes 10+ quarts 

Ingredients 

1 whole rotisserie chicken, de-boned, skin discarded, meat shredded 

OR 

you can use any chicken you like - at least 3 to 4 cups of chicken 

2 pounds beef stew meat or pork (pork can be ground) (usually beef is precooked and shredded but can be cubed and added raw) (If using ground meat - precook and drain well) 

2 large onions, chopped 

3 celery ribs, chopped 

4 cups shredded green cabbage

4 cups homemade vegetable or beef stock or broth 

6 cups chicken broth 

3 cloves of garlic, grated/minced 

2 (28-ounce) can diced tomatoes OR 2 pints of home canned diced tomatoes OR you can use 1 quart of home canned tomato juice. 

1 pound (2 or 3) russet potatoes, peeled and cut into 1/2-inch pieces 

2 carrots, peeled and sliced 1/4 inch thick 

1 cup frozen peas 

1 cup frozen corn (Optional) 

INSTRUCTIONS 

In a large stock pot add onions, carrots, grated garlic, and celery. Stir in stock/broth and canned diced tomatoes. Turn on heat to medium high. Add shredded beef, cabbage, 1-1/4 teaspoons canning salt, and 1 teaspoon pepper and bring to a boil. Reduce heat to medium-low and stir in potatoes, shredded chicken, corn, and peas. Stir well to ensure even mixing. Turn off heat. 

Using a slotted spoon evenly distribute solids among the quart jars (you want to fill jars with solids a bit more then 1/2 but not quite 3/4s full) and finish topping off with soup juice to 1" headspace. Remove air bubbles, wipe rims really well, and assemble lids. Process in a pressure canner for 90 mins for quarts (75 mins for pints) at 10 lbs of pressure. 

NOTE: This recipe makes 10+ quarts of soup - most canners only allow for 7 quarts to be canned at a time. You can either freeze the remaining soup, eat it, or leave it in the pot with heat off and wait to do a second batch. If soup has cooled just reheat until hot and fill remaining jars and process. 

If you decide to eat the soup turn heat to medium low and allow to simmer for at least 30 mins or more.

Tomorrow's Soup of the Day (another Booyah!) Booyah, Savannah Style

Better Than Yo Mama's Chicken Noodle Soup­­

4 lbs. chicken thighs and drum sticks 

Cold water (2 gallons) 

2 lg onions coarsely chopped 

2 large carrots coarsely chopped 

Celery leaves, coarsely chopped 

2 celery ribs, coarsely chopped 

Salt and fresh ground pepper

4 whole, peeled garlic cloves

2 bay leaves

1 Tbsp. dried thyme leaves

1 pkg. extra wide no yolk noodles 

¼ cup finely diced parsley

Rinse chicken thoroughly.

Add raw, chicken to stock pot along with the water, onion, carrot, celery leaves,celery, dried thyme, bay leaves, pepper and garlic cloves.

Bring to a boil and simmer for 1 ½ hours until chicken is thoroughly cooked.

When done, remove chicken from pot. (remove bay leaves)

When chicken is cooled, debone and cut chicken meat into small pieces.

Add chicken back to broth. Season to taste with salt and pepper.

Bring to a boil then turn heat to simmer until vegetables are done to suit your taste add noodles and cook halfway (approximately 5 minutes). skim as much fat off the top as possible.

Add parsley.

In the meanwhile make your 8 jars jars sterile and hot...add soup and noodles evenly to each quart jar leaving 1/2" headspace. process in pressure canner for 80 minutes for quarts at 11 lbs. pressure.


Note from Granny: There's a list of food items that the "powers that be" do not recommend for canning... I do realize that pasta is on that list. There are good reasons for these ingredients to be on those "no-no" lists, however, many people just assume that if an ingredient is on the "no-no" list, that means it's unsafe... not necessarily... do a little more research before you condemn! Pasta is on the list simply because the "powers that be" assume the end result of canning pasta will be a mushy noodle and hence not optimally flavorful or texturally appealing. Same goes for cabbage, summer squashes, etc. Not every "un-recommended" food is unsafe, some are on the list for being "unappealing." I personally have never canned a soup with the noodles in the jar... I can mine without the pasta and add the pasta when I open the jar to cook for a meal... some folks prefer to can the noodles in with the recipe, it's their decision. There is a big difference in "not recommended" and "unsafe."

Tomorrow's Soup of the Day... Black Bean Soup with Ham

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