It is done. 14 quarts of chicken soup mix ready for noodles, rice or whatever.
Now, will I use it? In canning, I tend to think my "hard work" should be saved. When, in fact, using it is more a bow to the hard work than saving it. I am writing it here so I will remember. We'll see how that works.
Also, when canning 14 quarts, one does not really need 14 quarts, especially pressure canning, where the 1 inch headspace is REALLY important. So, I have enough broth to make wonton soup tonight, and put a couple of quarts in the freezer for future batches. So, really, 16 quick dinners. I will take it. I'll let ya kow how the various renditions turn out . That's all for now.
Absolutely beautiful. Sodium content?
ReplyDeleteJane, I did not put in any added salt, as I figured 1) I can salt depending on what the starch I use is and 2) have heard that pressure canning ups the salty taste, and I didn't want to make it too salty. We used some of the leftover broth for wonton soup tonight, and I put maybe a teaspoon of soy sauce in a pretty large batch.
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