Grab ‘N’ Go Canned Layered Chicken and Veggie Soup
Amounts are approximate:
2-3 potatoes, peeled and diced
2 carrots, peeled and diced
1 large onion, chopped
1 to 1-1/2 cups green beans, strings removed and broken in bite sized pieces
2 cups frozen whole kernel corn
1-1/2 lbs. cooked, chopped chicken
Hot chicken broth, fat removed (left over from cooking chicken)
Layer vegetables and chicken into hot, sterilized wide mouth pint canning jars, fill with hot broth. Remove air bubbles. Tighten hot, sterilized lids on to fingertip tightness.
Process in a pressure canner at 10 pounds of pressure for 70 minutes (90 minutes for quarts).
After processing, allow pressure to return to zero, remove jars from canner and place on a folded dish towel on the counter to cool and seal.