My first time using the jigglers! I’ve got 20 pints in the 23qt and 7 quarts in the 16qt canner of chicken and root vegetable soup. (I’m using the USDA complete guide soup recipe with chicken, carrots, potatoes, parsnips, and rutabaga.) For big batches, I’m glad I kept the smaller canner after I upgraded to the 23qt, otherwise it would take twice as long.
Alt text: A glasstop stove in a kitchen with two pressure canners on top – a larger one on the front left, and a smaller one rear right.
by DawaLhamo
3 Comments
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This is really cool. You could get so many jars done!
When you’re listing to the weights rattle, is it difficult to tell which one is making which noise? That seems like it would make monitoring (and keeping them at the right pressure) a bit tricky.
https://nchfp.uga.edu/how/can_04/soups.html this is the same “recipe” as in the USDA book.
I’ve made this chicken and root vegetable soup before and it’s come out well. It’s 1/3 chicken to 2/3 assorted root vegetables (whatever you have available), some onion and celery, with parsley, a little garlic and herb Mrs dash, salt to taste, and my secret ingredient: a careful sprinkling of Herbes de Provence – a little goes s long way especially when canning. And lots of chicken stock, of course.