Instructions

1. Prepare the chicken soup recipe in the large pot, without adding the rice. Place it on the stove and bring it to a boil.

2. Reduce the heat to a simmer. Continue to heat the soup until it is placed in the jars, stirring with the spoon.

3. Prepare the pressure cooker by adding water according to the manufacturer's directions. Make sure that all the vents are unobstructed on the pot.

4. Set the jars on the counter. Insert the funnel in to the top of one of the jars.

5. Pour in the boiling soup, using the funnel, in to the jar - leaving 1-inch of space between the top of the soup and the top of the jar.

6. Repeat the filling process with each of the jars, wiping away any soup that is on the rim using the damp cloth. Set the lids on each jar firmly.

7. Twist the rims, clockwise, around each of the lidded jars. Tighten them firmly until they are fingertip tight - do not over tighten or the seal will break.

8. Place the pressure canner on the stove and insert the jars in to it, spacing them according to the manufacturer's instructions.

9. Set the lid on the top of the canner and fasten it securely, according to the manufacturer's instructions. Turn the burner to medium-high, until the gauge reads 11 pounds.

10. Maintain the pressure at 11 pounds, turning the heat up or down as needed, and process for 60 minutes.

11. Turn the heat off after this time, and move the pressure canner to a cool burner. Allow the pressure to fully come down to zero. Remove the lid carefully.

12. Take the jars out of the canner and set them on a towel-covered flat surface, using the canning tongs if needed. Cool the jars for several hours, or until their lids have depressed.

13. Check the cans to see if they have sealed by pressing down in the middle of the lids - if they do not pop up or make any sound, they are sealed and can be stored in a cool, dark, and dry place for up to one year.

14. Add cooked rice to the soup right before serving.