Preserve It . . . Canning Corner - Bottled Taco Soup!

Chicken Taco Soup In Minutes!

This is so good and so easy!

Make twice as much (or more) than your family will eat,

and bottle the rest for later.

You will need:

A Pressure Canner

(This is a must . . . no exceptions!)

Ingredients:

Chicken

Black Beans

Kidney Beans

Black Bean and Corn Salsa

(I also use a bottle of my own salsa, but you don't have to.)

V8 or Tomato Juice

Stewed Tomatoes

Corn

Taco Seasoning Packet

JUST A FEW THINGS TO REMEMBER:

Process Quarts for 90 minutes @ 15 psi

Process Pints for 75 minutes @ 15 psi

(Check your elevation to know how many psi you need.)

Make sure to use new lids and clean un-broken jars.

Leave 1" head-space in jars.

Fill pressure canner with 2-3 inches of water.

Add jars and then start timing when the psi is at 15.

Set the timer for your jar size.

Wait until pressure is down before opening the canner.

ENJOY!

Garnish with:

Chips

(We like Cool Ranch Doritos)

Cheese

Sour Cream

Green Onions

Here's the Recipe:

Taco Soup Recipe PDF