Canning chicken soup is a practical way to preserve homemade comfort food for months or even years. This list covers key tips and techniques for home canners looking to safely and effectively preserve chicken soup, whether you’re a beginner or an experienced food preserver. From choosing the right equipment to following USDA safety guidelines, these insights will help ensure your canned chicken soup is delicious and safe to eat.
1. Use a Pressure Canner, Not a Water Bath
Chicken soup is a low-acid food, which means it must be processed in a pressure canner to destroy harmful bacteria like Clostridium botulinum. Water bath canners do not reach the necessary temperature of 240°F (116°C) required to safely preserve poultry and soups. Modern pressure canners from brands like All American or Presto are reliable options that maintain consistent pressure and temperature for safe processing.
2. Prepare Soup with Proper Ratios
When canning chicken soup, it’s important to balance ingredients to ensure even heat penetration. Use a broth-to-solid ratio of about 2:1, such as two cups of broth for every cup of chicken and vegetables. Avoid thickening the soup with flour or cream before canning, as thickened soups can prevent heat from reaching all parts evenly, risking unsafe preservation.
3. Use Fresh, High-Quality Ingredients
Start with fresh or properly cooked chicken and fresh vegetables to maximize flavor and safety. Use skinless, boneless chicken breast or thigh meat, cooked thoroughly before canning. Avoid adding noodles, rice, or potatoes before canning, as these starches can expand or become mushy; instead, add them fresh when reheating.
4. Follow USDA-Approved Recipes and Processing Times
Always use tested recipes from USDA or university extension programs to ensure safety. For example, the USDA recommends processing pint jars of chicken soup for 75 minutes and quart jars for 90 minutes at 10 pounds of pressure (adjusted for altitude). Processing times vary by jar size and pressure, so follow guidelines precisely to avoid foodborne illness.
5. Leave Proper Headspace in Jars
Leave 1-inch headspace between the soup and the jar rim to allow for expansion during processing. Too little headspace can cause jars to overflow or break, while too much headspace can lead to improper vacuum seals. Use a non-metallic spatula to remove air bubbles before sealing the jar.
6. Use Wide-Mouth Jars for Easier Filling and Cleaning
Wide-mouth Mason jars simplify filling and cleaning when canning chicken soup, reducing spills and making it easier to remove solids later. Brands like Ball and Kerr offer durable wide-mouth jars that fit standard canning lids. These jars also make reheating and serving more convenient.
7. Do Not Add Thickeners Before Canning
Adding flour, cornstarch, cream, or other thickeners before canning chicken soup is unsafe because they can interfere with heat penetration and promote bacterial growth. Instead, thicken your soup after opening by reheating and stirring in your preferred thickener fresh. This approach preserves safety and texture.
8. Cool and Store Jars Properly After Processing
After pressure canning, allow jars to cool undisturbed on a towel or rack for 12 to 24 hours. Avoid tightening lids during cooling, as this can lead to improper seals. Once cooled, check seals by pressing the jar lid center; a proper seal will not flex. Store sealed jars in a cool, dark place for up to one year for best quality.
9. Label Jars Clearly with Date and Contents
Label each jar with the date canned and the contents to keep track of freshness and rotation. Use waterproof markers or adhesive labels designed for food storage. Clear labeling helps avoid confusion and ensures you consume your canned chicken soup within recommended storage times.
10. Reheat Safely and Add Fresh Ingredients
When ready to enjoy, reheat canned chicken soup to a rolling boil to ensure safety. Add fresh noodles, rice, or vegetables after reheating to maintain texture and flavor. Avoid reheating canned soup multiple times, as repeated temperature changes can encourage bacterial growth.
How to Choose
When selecting your canning method and supplies for chicken soup, safety and reliability are paramount. Choose a pressure canner over a water bath canner due to the low acid nature of chicken soup. Pick jars that are wide-mouth for ease of filling and cleaning, and ensure you have new, two-piece lids for a secure seal. Use tested recipes from trusted sources like the USDA or your local extension service to guarantee safe processing times and pressures. Finally, consider your storage space and how long you intend to keep the soup; proper labeling and storage conditions will help maintain quality.
Frequently Asked Questions
Can I can homemade chicken soup with noodles or rice?
It’s not recommended to can chicken soup with noodles or rice because they can absorb liquid and become mushy or unsafe. Add these ingredients fresh when reheating.
How long is canned chicken soup safe to eat?
Properly canned and stored chicken soup is best consumed within one year for optimal flavor and safety, though it may remain safe longer if sealed and stored correctly.
What pressure should I use for canning chicken soup?
The USDA recommends processing chicken soup at 10 pounds of pressure for most altitudes; adjust pressure if you live above 1,000 feet according to your canner’s guidelines.
Can I use leftover cooked chicken for canning soup?
Yes, cooked chicken from leftovers can be used as long as it was handled safely and refrigerated promptly. Ensure it is reheated and packed hot before processing.
What if my jars don’t seal after canning?
If a jar doesn’t seal, refrigerate and use the soup within 3-4 days or reprocess with a new lid following proper canning procedures.
Is it safe to can chicken soup with cream or milk?
No, dairy products should not be canned with soups as they can spoil and cause unsafe conditions. Add dairy after reheating canned soup.
Final Thoughts
Canning chicken soup is a rewarding way to preserve a homemade staple, but it requires careful attention to safety and technique. Using a pressure canner, following USDA-approved recipes, and avoiding thickening agents or dairy before canning are essential steps to ensure your soup stays safe and delicious. With proper preparation, processing, and storage, you can enjoy the convenience of ready-to-eat chicken soup year-round while minimizing food waste and maximizing flavor.
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