What's in the Canner Today?

4 pints of chicken broth and, later, there will be chicken and root vegetable soup.

Today's recipe for chicken soup was an effort to work through some of the farm share produce:

Broth:
1/3 of a rotisserie chicken
8 pints of water
salt, peppercorns, thyme, and 2 bay leaves

Once the broth was made, I strained it, and skimmed off 4 pints to can (regular mouth jars, 10 lbs of pressure, 20 minutes). I removed the bones and set the meat aside.

2 leeks, sliced
5 cloves garlic, diced
4 carrots, diced
2 turnips, diced
1 rutabaga, diced
2 celeriac bulbs, diced
2 large potatoes, diced

The leeks and garlic were browned in olive oil, then the rest of the vegetables except the potatoes were added and browned a little as well. I put the rest of the broth back, added 3 pints of water, the potatoes, and the chicken (with the peppercorns, thyme and bay). This is now simmering for lunch and later canning. If there's any left to can - I'm thinking there won't be a lot of leftovers!