* For canning
5 carrots, peeled and cut into cubes
2 medium onions, cut into cubes
2 tablespoons ground dried garlic
3-4 poblano pebbles, chopped and seeds removed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1 teaspoon olive oil, omit if desired
3 liters of chicken soup
3 cups boneless chicken breast, cut into cubes
1 liter of whole grain corn
** See instructions at the bottom ***
To authorize and turn into khomin when opened for heating and food:
* Quantities of chowder raw for one quarter (note that it can be authorized
Your soup to your liking when opened for heating. Some people prefer corn starch and water to thicken and then add cream. Some ate the soup without thickening or adding cream.
4 tablespoons butter
4 tablespoons flour for each purpose
1/4 teaspoon hot pepper sauce, or to taste
1/2 cup heavy whipping cream
Output: about 3-4 quartets
In a large soup pot over medium heat:
- Fry carrots, onions, peppers, corn and spices in oil, about 2 minutes.
- Add soup; Bring soup to a boil.
- Stir in chicken; Lower the soup to medium and prepare the pressure vessel and jars for processing.
- Fill each half-full jar with solids and add to the 1-inch space with broth.
- Wipe the rims and place a new lid and strap on the “tight fingertips”
- Work quartz in a pressure vessel to your height for 85 minutes. If you omit the corn then can quartz for 75 minutes.
- Open a quarter of a soup in a pot on the stove and bring to a boil, lower and cook while preparing a “cream chowder” portion of the soup.
- In a large skillet over medium heat, melt butter. Add flour; Cook and stir for 3 to 4 minutes, until the flour smells nutty and golden.
- Heat the heavy whipped cream and add to the butter mixture: the flour.
- Continue whisking until it begins to thicken. Pour the ceramic mixture from the pan into the warming soup on the stove, while stirring.
Recipe By: Margie Salanz Modified for Pressure Canning by Diane Baker
From Goosberry Patch, The Christmas Table Cookbook