Canning: Chicken/Turkey Veggie Soup

Chicken/Turkey Veggie Soup

Winter is my favorite time of year for soups!  With so many holiday turkey and chicken left overs it makes it even better!  What is even better, is the ability to can your soups for later use!

When it comes to canning soup, you ALWAYS MUST can in accordance with your highest canning specification ingredient!  That means if it has any meat or beans you MUST use the meat/bean specification.  You also MUST PRESSURE CAN!

With that said, here is the Rice Family Chicken/Turkey Soup Recipe.

Preserving Method: Pressure Canning


  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE chicken stock, chicken, celery, carrots and onion in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved.
  3. LADLE hot chicken soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  4. PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Enjoy the warmth!


Until next time,

Mrs. Kay L. Rice

Cowboy Candy (Pickled Hot Peppers)

If you know my husband you know that there are always hot peppers in this house and in a high percentage of our meals. So when we were blessed with a big vegetable box filled with a wide range of hot peppers we were in heaven. But what to do with this wide range of different types of peppers created a moment of pause. Then it came to me Pickled Hot Peppers aka Cowboy Candy!

My husband absolutely loved the outcome so here is the recipe. Since it’s pickling peppers, it’s water bath canning to preserve!  

Cowboy Candy (Pickled Mixed Hot Peppers)


  • 1 lb mixed hot peppers sliced (Wear gloves & yes, keep the seeds in the pepper slices)
  • 2/3 cups Apple cider vinegar
  • 2 cups sugar
  • 2 tbsp mustard seeds (whole)
  • 1/4 tsp celery seed
  • 1/4 tsp cayenne pepper ground
  • 1/4 garlic powder

This makes 2 pints or 4 half-pints. 

Make sure you sterilize and prep your jars, lids & water bath canner as you normally do to water-bath can.


  1. Put on latex gloves!!!!!!!! Do not touch your face! 😨😨😨😨
  2. Slice your mixed peppers into rings keeping the seeds inside the rings. 
  3. In a large pot mix your vinegar, sugar, mustard seeds, celery seed, cayenne pepper and garlic powder together.
  4. Bring to a rolling boil
  5. Reduce heat and simmer for 5 minutes. 
  6. Make sure you are stirring the mixture through these steps so the sugar doesn’t scorch.
  7. Add in all the peppers.
  8. Simmer and stir for another 5 minutes.
  9. Carefully fill your jars leaving 1/4 headspace.
  10. Wipe the rims clean, add your lids, place in your water-bath canner. 
  11. Make sure the water is at least 1 inch over your tallest jat.
  12. After reaching a rolling boil your canning time is 15 minutes.
  13. When time is up remove from heat.
  14. Take jars out of canner and place in a quiet, stable, cool area.
  15. When you hear the pop the jar sealed. 
  16. Leave to cool overnight.

My husband loves these peppers! He has them on sandwiches, as a side even in scrambled eggs!  I’d love to hear your comments on them. 

Until next time,

Mrs. Kay L Rice

Canning Beets

My husband and I absolutely love beets. These hearty root vegetables are full of vitamins and the color can perk up any meal or relish tray. 
Most people think of pickled beets when you mention them. While we do enjoy them pickled, especially the little ones, we enjoy them roasted, boiled, in soups and stews, as a slaw type salad with horseradish (let me know if you want that little gem of a recipe), all kinds of ways. 

With all that said I will also add that canning beats for winter is one of the most labor intensive vegetables I can. Next to squash and pumpkin. 

Here we go:

To make my life easier I wash them and rinse them whole (with their tops & bottoms intact) the night before. If you use your sink, please, bleach clean your sink and rinse well before putting in your beets to scrub. After scrubbing replace your dirty water with clean water and you can soak overnight if you wish. 

Beets MUST be pressure canned. So please familiarize yourself with your canner. Know how to properly operate, clean, maintenance, use and store. 

As with any canning process make sure you sterilize your jars. I use the boiling method. 

It is recommended that beets are preboiled or preroasted before canning. Raw packing is not recommended in most root vegetables. 

Do yourself a favor. Wear latex gloves when working with Beets. 

I sort my baby beets from my large beets. Cut off the tops leave the root to prevent maximum bleedout, and put in two separate pots. Add water to cover and a teaspoon of white vinegar to the water (also helps with bleeding). Cook them approximately 30 min. Less for the baby ones. Move to cold water and slip off the skins. Dump the boil water outside and not in your fresh cold water. Just saying.

Cool, cut off the root & peel off the skin and cut up. You cut up beets to improve and even out heat throughout. Baby beets are small enough that they  can be left whole. However, all needs the roots cut off & the skins removed. 

Now that you are totally exhausted, we begin the packing and processing process.

Pack your beets into sterilized jars. Cover with fresh boiling water leaving 1/2inch of headspace. Optional: add 1/2 tsp salt per pint / 1 tsp per quart; add 1 tablespoon vinegar per pint/ 2 tablespoons per quart. This does not create pickled beets. 

Prepare and vent your canner as instructed. Pints are pressure canned for 30 minutes quarts are pressure canned for 35 min. These times are started when your pressure meets the specifications for your location sea level. For me its at 11lbs. Yes area hieght makes a difference. 

Again do not remove your lid until the button naturally comes down and the pressure gauge show 0 zero pressure. 

Remove careful. Let set for 24 hours in a safe place & count your “POPs”. Anything unsealed after 24 hours refrigerate and use first. 


Kay L Rice

(References if knowledge come from my Grandma, my mom & from “The Encyclopedia of Country Living)

Canning Basic Green Beans

A staple in our home is the basic green bean. I will say for the most part in this household we doctor up our green beans with onion, garlic & of course jalapeño peppers. However, the following is just your basic run of the mill green beans canning recipe. Enjoy. 

First things first. Green beans must be pressure canned. So be sure to understand how to operate, maintenance, care and clean your pressure canner. 

We get our green beans mostly from farm markets and always in season. A half bushel should give you approximately 13 quarts of snapped green beans. 

First wash and snap your green beans. 

I like to give the a quick blanch wash of three minutes in boiling water. However, some people don’t do this. It’s up to you. The argument is that cold packing keeps the beans crisper. I don’t notice a difference. 

As always make sure your glass quart jars are sterilized by boiling or dishwasher. 

Take your center lids and steep them in boiling water while you work on filing the jars. 

Now, I use quart jars because honestly, pint jars of green beans is rather skimpy for me, in size. Green beans warm up well with leftovers, so to me, it’s easier to put then up as quarts. 

Fill your jar to the base of the neck with your beans. 

Fill all your jars. 

If you add salt use a pickling and preserving salt. This will prevent a cloudiness in your beans. 

Add water to the jars but leave a 1 inch headspace. 

Wipe the rims with a clean towel. 

Place your rims on your jars. I use a magnet stick to pull my kids out of the hot water. 

Attach the ring to the lid. Tighten the lid but not so much that you strain something. 

Place the jars in the canner. Add water to your canner, per specification and size of your canner.  You can also add a tablespoon of white vinegar to the water in the canner to prevent calcium buildup. 

Put your lid on your canner and click it shut. Leave the stopper off. Turn on the heat. I generally start mine at 7 never full blast heat. 

Once you start to get a steady stream of steam from the vent set the timer to 10 minutes. 

When the timer goes off your button should be straight up. When the button is up put your ‘stopper’ on. 

Watch your gauge closely when you hit 11-12 lbs start your timer for 25 minutes for quarts (20 min for pints). 

Please watch your pressure gauge closely adjusting your heat appropriately to keep it at 11-12 lbs. Do NOT ever leave your canner unattended during this phase. It only takes a second to hit a dangerous level of pressure. 

When your timer goes off. Turn off the heat and leave the canner alone. Do not fiddle with the stopper, or the button and no matter what do NOT be a dork and open the canner. It will take a while, 30 min or so, to naturally cool down. 

When the button drops it will be safe to open your canner. 

There WILL be hot steam. Do not be careless while taking the lid off. Skin does not grow back easily!

Gently remove your jars and place them in a prepared place on a thick towel to cool. This place should be out of the reach of kids, pets etc. And will need to stay in this place for 24 hours.

Once your jars begin to cool you will hear that lovely sound. POP! This means a jar has sealed. There should be a pop for each jar. Don’t try to cheat and push the lids to make them seal, they won’t. 

If you have a jar that doesn’t seal, put it in the refrigerator & use it first. 

Never reuse your center lids. The only parts that can be reused are the rings & the jars. 

Mark your lids with contents & date & move to your pantry. 


Mrs. Kay L Rice

Canning Rehydrated Black Beans

Canning is a skill that both men & women should be comfortable with. That’s just my opinion, of course. There is much to he said for providing for yourself. The pride in doing so, the benefits of not having unnecessary gunk added to your food & the cost. 

At our home we buy dried beans to store in our dry goods shelves & can them Rehydrated for the quick meal later down the road. One bag of black beans can give you 7 pints of Rehydrated beans for ready to use meals.

Beans, like meats, must be processed in a pressure canner. Pints take 75 minutes to can (once pressure is reached). Do yourself a favor and dedicate the day to do a bunch of beans! It’s well worth the time and effort because that single page of dried black beans may cost you approximately $1.49 but when you can get 7-8 pints out of it you are looking at 22¢ a pint, with flavors you decide. 

So here we go! 

Please make sure you know how to properly operate, maintenance, check and care for a pressure canner before you can. 

I hot soak my bag of beans for about half a day. Making sure any stones or icky beans are disposed of.

Make sure that your pint jars are sterilized. Taking them out of a sealed box does not mean ready to go. Either boil your jars your run the through the dishwasher. I prefer to boil.

Off to the side put your center rings in a bowl and put hot boiling water over them and let them sit. 

Take your clean jars and measure 2/3 cup of black beans into each jar. This is only if you have not completely Rehydrated them. They will need room to expand as they cook during the canning process. 

If you add salt use salt specifically for pickling and preserving. This prevents a cloudiness to your beans. 

You can add other seasonings at this point as well like chili peppers, jalapeño peppers, ancho powder, etc.

Add hot water to each jar but leave 1 inch of headspace. Wipe the rim of the jar with a clean towel.

Place the center lid on your jar.

I use a magnet stick to pull out the lids from the hot water. 

Now put in your outer ring. Tight but not Goliath tight. 

Place them in your pressure canner according to YOUR canners specifications & size. 

Put the water in the canner to your canners specifications. 

After checking your lid, band, exhaust tube put on your lid until it fits correct and shuts. 

Turn on the heat, I start at 7 on my electric range. Do NOT go maximum heat. Leave your ‘stopper’ off. 

When you start to get a steady stream of steam from the stopper tube, set your timer for 10 minutes. Never walk away from your canner!

When the timer goes off, the latch in the back should be up. 

Now put your ‘stopper’on the vent. Watch closely as the pressure raises to 12 lbs. 

Set your timer for 75 minutes. You will need to adjust your heat to keep it at 11-12 lbs pressure. By the end my range is normally at about 3 on the eye heat. Do not leave unattended! It only takes seconds to jump to a dangerous pressure weight. 

When your timer goes off, turn the heat off the eye, leave the canner alone & for the love of all things good do not release the stopper or try to open the canner!!!!

It will take a while, like almost an hour, to naturally cool and release the pressure. When the button goes down on its own and the gauge reads 0 only then do you open the canner.

THERE WILL BE HOT STEAM!!!! Don’t be a dork when taking the lid off! Use caution! 

Make sure you place a towel where your jars can sit undisturbed to cool (away from kids, pets, etc.) For at least 24 hours. 

Using your jar tongs take the jars out of the canner and place on towel. 

As your jars cool you will hear that magical sound of POP. You should hear a pop for each jar. 

Do NOT push the lids to force a pop. The jars must pop naturally to seal.

Let cool. Mark your lids after 24 hours and put on your shelf for use.

If you have a jar that does not seal, put it in the refrigerator and use first. 

Never, ever, ever reuse the center lid. You only reuse the rim/ring and jar!


Mrs. Kay L. Rice