Layered Chicken-Vegetable Soup, Canned

I saw a picture of this online somewhere and I just HAD to make it. Now that I've made it I don't want to open the jars, they are just too pretty!



Here are the ingredients, but there is a lot of room for variations among the vegetables. Amounts are approximate for a one-quart jar:

1 cup cubed potatoes (peeled, raw)
1 cup sliced/cubed carrot
2/3 cup corn
2/3 cup green beans
1/2 cup cooked chicken meat (reserve the broth)
1 Tablespoon (or more if you like) Onion
2 Tablespoons chopped fresh Roma tomatoes
1/2 Chicken bullion Cube

Cook the chicken in seasoned, simmering water for about 20 minutes. Remove bones and excess fat, and cut into chunks.



I used baby carrots which made it easier to chop into a consistent size.



The corn and green beans were frozen. I wouldn't suggest using already-canned green beans or corn because they are going to cook AGAIN for a long time.

The potatoes were cut to about 3/4 inch cubes.



Layer each of these ingredients into a one-quart canning jar. Alternate darker and lighter colors for a good look to your layers. I arranged mine in this order; potato, carrot, green bean, chicken, corn, tomato, onion.



Cover with the broth that you made when you cooked the chicken meat, leaving 1 inch of headspace. PRESSURE CAN at 11 lbs for 90 minutes, allowing for your local elevation.

Something I did was I made extra chicken and broth. I saved the extra chicken for another meal, but then I canned the extra broth. First I allowed it to cool, then skimmed off the fat on top. Then I strained it thru a fine strainer. Muslin might be a good strainer for this, also. For the broth it was also processed for 90 minutes at 11 lbs of pressure. Now I have quart jars of chicken broth all ready for whatever I want to use it in.