Complete instructions on how to both Pressure and Water bath can chicken noodle soup at home for pennies a can. We break down the total cost savings and the health benefits of doing this over the store bought version! Last Years on the shelf with no refrigeration! Taste delicious!
36 Comments
I'm so excited to try this! My family is from Cuba, and I'm known for Cuban Chicken Noodle soup, made with sofrito, potatoes, carrots, onion, lemon juice and spaghetti noodles. I love the idea of it being concentrated and will add the pasta afterwards. ❤
Questions… where did you get your shirt from? And your packer/plunger for canning??
Thank you for sharing your gifts!!
Wow i did'nt hear anything you said i was hypnotized by your beautiful eyes. Wow
Clam Chowder or starter, Gumbo starter?
Cocktail Sauce….
KETO Egg Roll in a Bowl,
Taco Mexican Soup
Cream of soup:
Onion, Mushroom, Celery,
Shrimp
Thank You! 💗🌸🎀
I saw on tv that guy talking about how disgusting Campbell soups were and i agree with you, I don't buy them anymore. I would really love to know how to make cream of asparagus soup though, I love it and miss it. Thanks for sharing!
❤
French onion soup
how 'bout bean with bacon soup?? 😀
Split pea and ham
I love chicken soup, french onion, minestrone, tomato and beef soup.
So important to pass on old timey ways now more than ever. Thank you for your channel
I make all my own soups n I've always used frozen noodles n I've never had any problems with them ever even shelf life.
Did you put the recipe on here I cannot find it.
I wrote it down from your video, thank you!
What time for the jam jar size?
thank god i make my own soup now
I haven’t used any canned soup since the 70s when I realized they were putting things in our food that was inedible!
chicken vegetable was the last soup I made. I'd gone to Costco and picked up 3 of their rotisserie chickens and picked the carcasses clean of meat and put the rest in a big pot along with some odds and ends veggie cuttings from the freezer for flavoring, with some seasonings, and let that cook for about 3 1/2 – 4 hours. Strained that off and put it back in the pot, added the chicken and some cut veggies in and seasoned as needed(not much) and it was the best soup not only that I have made, but have had.. I impressed myself! Peace… Red – Minnesota
I would love to know how to make my own bouillon.
I just want to say thank you so much for including water bath canning. I don't own a pressure cooker! This has opened new worlds for me 😊
You have great ideas, love watching your chaneel, and can I say you have the most beautiful eye color i have ever seen.
Sweet lady, LOVE that you shared this, BUT we didn't see you wash/bleach your hands after handling the raw meat. You just kept touching one thing after another with raw meat hands. Eeeew. No!!
Thanks for sharing such a good and less expensive soup recipe with us. Bean and Bacon or Split Pea and Ham would be good to have in the pantry
Do you have the printable recipe available anywhere? Thank you
Rick
You have beautiful eyes.
Split pea soup please.
awesome video <3
I gave been making veggie soup for years but haven't been able to convert it into canning… Do I just combine everything uncooked, then can that? I have tried canning the finished soup but the potatoes kinda dissolve. Btw. Did your cleavers juice ice cubes (first time using my own herbs from my land). It goes so well in tomato juice or even v8. I added some black pepper and I could feel it moving thru me! Amazing!
17:28 kosher salt isn't salt that's the problem it's got a cracking agent in there you have to get the old school natural sea salt if that's all you want one ingredient salt or like she said get the mineral salt which is better than the natural sea salt
Salt is very important too much sea salt will give you the shits you can't get too much of it your body uses it for a lot of different things hydrochloric acid in your stomach comes from sodium chloride sea salt if you ever wonder why sometimes you smell like chlorine when you go you know go that's because it's the sanitation fluid because where you go isn't it really sanitary sometimes just putting it out there I don't giv your body also uses it to regulate stuff put it in your skin and use it to help you absorb vitamin d
So here's the problem with sodium iodine your body takes the sodium iodide breaks it apart just like it does sodium chloride what's sodium chloride once the chlorine is used it binds it back to the sodium and you pee it out no problem
With sodium iodine your body breaks the sodium away from the iodine and stores it in your body waiting for the chlorine to come up that's never going to come up because it's an unnatural salt at at one point sodium iodide may have been an essential but we get plenty of greens to displace the iodine that you're going to get from the salt then it turns into poison water on the legs all kinds of stuff
I’m sorry. I love what you’re making but with all respect, your math is shady. Whether you realize it or not, you’re casting the idea that each one of these jars is about 10 cents. Maybe if I study your video again, I can find information that clarifies your math but in no way is it going to come out to 10 cents a jar which you absolutely bait your viewers with. Again, I am all about what you’re doing. I’m going to give your project a go and I’m certain it will be far better than store bought and over all a good value for a soup dinner. Click bait drives me up a wall and there is no need for it when you have a good video. This one get’s a thumbs down but I’ll try another video of yours and see if you redeem yourself.
Thank you for the researched advice! Please could you tell me the exact pressure canner you used? I make lentil and chickpea soup, is it okay to can this type of soup?
My Dad was a salesman for Campbell's soup in the 1960s. He would applaud me making and canning my own now.
I am 70 years young and have been canning all my life, but I love your channel, you are such an inspiration to so many! God Bless and keep these great videos coming! I will be making this soup very soon
beef and barley soup, vegetable soup.
Vegetable beef
Can I can any kind of soup? Is there something special to make them safe? Vinegar or ??? I would love to be able to can broccoli cheddar. Nobody else in the house eats it, and having pint jars in my shelf would be great!!
Looks absolutely delicious! Will have to try soon. Might also try cooking noodles and freeze drying and packaging them to add a bit quicker with hot water for those times the power is out or going camping. Thank you for sharing!