How do I can Chicken Tortilla Soup Correctly?

[cloud1771]

Hello, I have come up with my own recipe for Tortilla Soup.

Basically, onion, garlic, diced tomato, green chili, jalapenos, chicken stock, black beans, lime juice, cilantro, and spices. Sometimes chicken sometimes not.

I would prefer to make Large batches and can it so I am not taking up freezer space. But not sure on settings or how long.

I would like some of the bigger jars for dinner and smaller jars to take to lunch for work.

Any suggestions would help,

Thanks
Matt

 

[CWS4322]

You are going to have to process it in a pressure canner. That is why I freeze soup. Welcome to DC. Or, you could rent space in a commercial kitchen that has a pressure canner for doing jarred foods for commercial operations. Not sure what they are called in the States, but where I live this types of kitchens are co-op kitchens where you rent the space and pay a rate for the use of the equipment needed.

 

[cloud1771]

We have a pressure cooker and jars...just could not find any good suggestions on how long to cook the jars in the pressure cooker....

We have a pressure cooker from the 60s with a new seal.

 

[PrincessFiona60]

I would follow directions from the Ball Jar site: | Fresh Preserving

 

[cloud1771]

Ok that helps so probably the times for the vegetable soup for no chicken....

about how long a shelf life should something like that be good for?

 

[PrincessFiona60]

Per the site, one year.