Chicken Garbanzo Soup
For this recipe I had garbanzo beans left over from the pound that I cooked and froze them for hummus later.
- 3 lbs white meat chicken
- 1 lb garbanzo beans
- 1 cup diced onion
- 2 quart chicken broth/stock
- 1 pc. jalapeno (optional)
- salt & pepper
Put the beans in a bigpot and cover with water. Bring beans to a quick boil and turn off the heat. Let the beans sit for an hour.
Cover the expanded beans with more water and cook them for 30minutes. Try to keep them at a simmer. Boiling the beans at this point may splitthem.
Filling the jars:
On a dishtowel place your hot jars in asemi circle leaving room for your pot -that has your recipe. Add a 1/2 cup of the pre-cooked garbanzos tothe bottom of each jar using your slotted spoon and the jar funnel.
Add equalportions of the onions, jalapenos, and a dash of salt and pepper to each jar next. Next layer the chickencubes filling to 3/4 of the way then add the broth/stock liquid into the jarsleaving 1” headspace. Remove airbubbles and refill to the proper headspace if necessary.
Taking a cleanpapertowel and wipe the rims of the jars with white vinegar removing any food particles that wouldinterfere with a good seal.
Using your magic wand extract the lids from the hotwater and place them on the now cleaned rims. Add your rings to the tops ofeach of the jars and turn to seal just "finger tight".
Make sure your canning water has come to a simmer and place thejars in the pressure canner. Lock the lid and turn up the heat bring thecanner to a boil.
Vent steam for 10 minutes, then close the vent by adding theweighted gauge or pressure regulator (for dial gauge canner). Processpints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) andquarts at 90 minutes.
When complete turn off the heat and let pressurereturn to zero naturally. Wait two minutes longer and open vent.
Remove cannerlid. Wait 10 minutes then remove jars and place on dishtowel in a place thatthey will sit overnight to cool. Do not touch or move them till the nextmorning.