2 years ago

105

#HomeCanning #WhiteChickenChili #PressureCanning

Use this method to safely can your favorite soup recipes.
For the White Chicken Chili:
3 large breasts poached until tender then shredded
1 lb. dried Great Northern Beans, quick soaked then brought to a boil
2 c. frozen corn defrosted
1 large onion chopped
2 cans diced green chilies
3 qt. chicken stock
1 qt. roasted corn stock
2 T. lime juice
2 t. each garlic powder, seasoned salt, chili powder, cumin
1 t. each smoked paprika, corriander
1 T. Mexican oregano
1/2 t. pepper

Fill hot jars half full of solids then top off with liquid leaving 1" headspace. Debubble, wipe rims, center lid and add rings to fingertip tight.

Pressure can pints for 60 minutes and quarts for 75 minutes, adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15

This recipe CANNOT be safely water bath or steam canned.

Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.

This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.

To make Creamy White Chicken Chili add 2 oz. of cream cheese, 1/4 c. sour cream and 1/4 c. mexican or monterey jack cheese to each quart of soup and heat through.

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