Canning 16 bean chicken soup  

1 lb 16 bean combination mix (1 lb. dry)
2 quarts water
3-4 pc. 4 white meat chicken breast halves
8 cups chicken broth or stock
Instructions
Preparation:
Prepare 6 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your pressure canner up to the “fill” line. Select mature, dry beans.
Cut your chicken breast into 1 inch strips then 1 inch cubes. Set aside.
Cooking:
Put the beans in a big pot 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 30 minutes.
Try to keep them at a simmer. Boiling the beans may split them. In a separate pot bring the chicken broth/stock up to a simmer.
Before filling your jars turn on medium high flame under your pressure canner. You will want the water to be at a simmer before you add your filled jars.
Filling the jars:
On a dishtowel place your hot jars and leave room for your pot that has your beans. Place the bowl with the chicken and the stock near by. Add your beans to the bottom of the jar using your slotted spoon to ladle them only filling to 1/4 of the way.
Then add 5 or 6 pieces of the chicken then add more beans to fill the jar ¾ of the way full. Add the broth/stock liquid into the jars leaving 1” headspace. Remove air bubbles and refill to the proper headspace if necessary.
Taking a clean papertowel and wipe the rims of the jars with white vinegar removing any food particles that would interfere with a good seal.
Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing:
75 minutes for pints 90 minutes quarts
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