Soup - Winter's Perfect Comfort Food


| 9/10/2013 9:31:00 AM


Susan BerryHaving lived through many New England winters, I fancy myself an expert on comfort food. Being of Italian descent, I must admit I do lean toward pastas when the initial thought of comfort food crosses my mind. But, for me on a cold, snowy winter's eve, it has to be soup. There is nothing like a fire in the wood stove, the aroma of fresh-baked crusty bread and a pot of simmering soup on the stove.

Cooking a large pot of soup can last my husband and I a good five days, and there is no point in making soup if you don't cook a pot full. After a couple days of the same soup, though, the taste buds can get a little bored, so I would freeze the left over soup. This works fine for some soups, but not all of them freeze well. Also, after losing power during storms and losing my freezer full of food, I learned this was not always the  desired saving method for my soups. 

Having been a canner for over 30 years, I decided to learn how to can my soups. Chicken soup was my first attempt at canning. To my surprise, it was wonderful, even better than right out of the pot. The process of pressure canning made the chicken even more tender and moist. Keep in mind, though, it is not recommended to can pasta or rice in soups, so I add these when I open the jars to serve it.

chicken soup in canning jar

Chicken Soup in Canning Jars



While canning soup is easier than one might think, the process intimidated me at first. But after my first couple of batches, I was an expert and ventured into new and exciting territories of soup making.



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