Canning Chicken Soup
I would like to can chicken soup, but will need to do it over a period of two days. On the first day, I would cook the chicken/make the chicken stock and then refrigerate both. The next day I would actually make the soup, using the defatted chicken stock, deboned chicken, carrots, celery, (possibly a small amount of potato chunks), seasonings, etc. Here is my question: If I heat the chicken stock and simmer for 10 minutes or more, can I simply divide the raw vegetables (carrots, celery, and possibly potatoes) among the canning jars; pour the seasoned stock over the top; and pressure can? I would prefer to do this, rather than simmering the vegetables in the chicken stock for two reasons---(1) to evenly distribute the vegetables among the jars of soup; and (2) to avoid overcooking the vegetables, since they will be in the pressure canner for a lengthy period of time.
Does anyone see any problem with this method?