Chicken Mexican Soup ( for Canning )

Step 1

Boil chicken covered in water until done. When chicken has cooled you can shred it or cut into 1-inch cubes. Set aside.

Step 2

Prepare pressure canner. Heat jars and lids in simmering water until ready for use. ( do not boil ).

Step 3

In large pot add all ingredients except chicken. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes.

Step 4

Ladle hot soup into hot jars leaving 1-inch headspace, remove air bubbles and wipe rim of jar. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jars into pressure canner.

Step 5

Process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ).

Step 6

Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.

Step 7

THIS RECIPE YIELDS 7 QUARTS!