Friday, 25 February 2011

Chicken soup

I received a message from a reader of my blog concerning the bottling (canning) of chicken soup.  There is a question about how to process foods that contain meat.
Fowler's instructions recommend processing meat (and also beans) twice, with an interval of 48 hours.
 (Click on the image to make it larger and easier to read.)
I have some half grown chickens out in the yard, and some of them are bound to be roosters that will be difficult to house in the long term.  In the past, I have had them "processed" and I've left them in the freezer until I made "rooster soup" during the winter.
Perhaps I will try bottling some pre-cooked soup... this would be called "tinned soup" or "canned soup"  I suppose.

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