Next canning project: Chicken Soup
Though I make homemade soups all the time, IÃ¢ÂÂve never canned any. IÃ¢ÂÂve never canned meat, except the bacon that went into baked beans. IÃ¢ÂÂve taken 2 chickens out of the freezer to make the broth with tomorrow. Then IÃ¢ÂÂll let it refrigerate overnight and remove the fat layer Wednesday and make/can the soup. There are a couple of things IÃ¢ÂÂd like to know before I begin this task.
Is grilling the meat for extra flavor permitted when canning? Also, I read often about Ã¢ÂÂsome spicesÃ¢ÂÂ turning bitter when using for canning. Has anyone seen a list on the Ã¢ÂÂnet of which to avoid or go easy on? As an example, I like cumin but I have found that my taste buds only like fractional amounts of it when I added some to a canned southwestern tomato recipe. A little would have been great but the amount called for in the recipe was just nasty. DonÃ¢ÂÂt want to make that mistake again. One of the reasons I ask is because I always thought parsley in chicken soup was a standard, but none of the recipes IÃ¢ÂÂve seen for canning it has had that ingredient.