The final piece of the puzzle — pressure canning a complete soup base means opening a jar on a busy weeknight and having homemade soup ready in fifteen minutes.
Ingredients
- Rich bone broth (see the chicken broth recipe)
- Diced carrots, celery, potatoes, onion, and any other vegetables
- Optional: cooked beans, barley, or shredded chicken
Method
- Fill quart jars about halfway with hot broth, then add prepped vegetables and any extras.
- Leave 1 inch of headspace and remove air bubbles.
- Process in a pressure canner at 10 pounds of pressure for 75 minutes for quart jars, adjusting for altitude.
A shelf of ready-made, nutrient-dense meals that need nothing more than opening a jar and heating.
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