"Leftover" Turkey *or Chicken Posole
(a Rachel Ray inspired Mexican Soup/Stew) Ingredients: 1 teaspoon vegetable oil 2 medium onions, chopped 4 cloves garlic, chopped 2 jalapeno peppers, seeded and finely chopped 1 tablespoon ground cumin 2 tablespoons chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs Coarse sea salt and ground black pepper, both to taste 1 cup beer, optional *omit if canning later 16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor 1 (15-ounce) can hominy 1 can fire roasted tomatoes 1 quart chicken or turkey broth/stock 1-1/2 to 2 pounds light and dark cooked turkey meat, chopped* 1/2 small lime, juiced up to 2 cups of leftover gravy *see note below if canning later Recipe Notes: 1) You can stir in any leftover turkey gravy (up to 2 cups) but, if canning only add in if it has not been thickened with flour or cornstarch. A gravy made with cook type clear gel is approved to add if canning otherwise, omit. 2) Omit the beer if planning on canning this recipe. When Serving: Top with finely chopped cilantro leaves, for garnish Corn chips of choice (for dipping) Directions: Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add *beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, tomatoes, chicken/turkey stock, and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat. Garnish soup with cilantro and serve with corn chips to dip. *You may use thick cut deli turkey breast (chicken works great too!) or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens. I have made this using chickpeas in place of hominy as well as sometimes adding in a can of beans such as kidney or great northern, both great! Pressure Can: Fill jars halfway with solids and the other half with broth/stock. Process according to pressure canner type and altitude. Fill jars 1/2 full with "solids" and top off with "liquids" to 1" headspace. Process: Pints 60 minutes, Quarts 75 minutes.
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I created this recipe a few years back but, never thought about canning it. It's wonderful pressure canned!! I'm always happy when I can convert my home cooking to a pantry shelf stable product. I normally make this after the Thanksgiving holiday when we have leftover turkey but, in a pinch - ask your local deli for one-inch thick slices of pan roasted turkey and cut that up into chunks - works great too! I hope you try this one folks - it you want to make and serve instead of can this - that's fine - just **simmer about 15 minutes longer then my instructions below. ~Enjoy! Diane
Diane’s Roasted Turkey Chili Soup (Pressure Canned) Ingredients
Optional Serving Toppings:
Directions
Yield: approx. 5-6 Pints Recipe & Photos by: Diane Baker for Canning and Cooking at Home I've been searching for new soups to add to my canning pantry - this one sounded great. I made some to taste test first and love it. I suggest using vegetable stock in place of the water if you can. ~Enjoy! Diane
Split Pea Soup with Ham Ingredients: 2 cups dried split peas 2 quarts water (or vegetable stock) 1 cup onion, chopped 1 1/2 cups carrots, sliced 1 cup cooked ham, diced 1 bay leaf 1/4 tsp. allspice or 1/4 tsp sage 1 tsp garlic powder, or to taste Sea Salt, to taste ground pepper, to taste Directions: Rinse peas clean under cold running water & drain. Combine dried peas and water or stock in a large stockpot. Bring to a boil. Reduce heat and simmer, covered, about 1 hour or until peas are soft. If a smooth soup is desired put mixture through food processor, food mill or use an immersion blender in stockpot. (I held back about 2 cups of peas from being blended, used my immersion blender and then added the peas I held out - back to my stockpot) Add the remaining ingredients and simmer gently, about 30 minutes. If mixture is too thick add boiling water or stock. Remove bay leaf. Ladle hot SOLIDS into hot jars until HALF FULL then top with liquid from soup, leaving 1" head-space. Remove any air bubbles and add more liquid if needed.. Wipe jar rims clean with a paper towel dampened with vinegar. . Place lids and rings on jars, tightening rings finger tight. Process pints for 75 minutes, and quarts. for 90 minutes at 10 lbs. pressure in a weighted pressure canner, 11 pounds for a dial gauge pressure canner. Adjusting for elevation, if applicable. Yield: Approx 5 pints Photos by: Diane Baker for Canning and Cooking at Home Recipe Adapted from: Ball Guide to Preserving This soup has the flair of the old Southwest; with Hatch green chilies, beans and corn added alongside a rich spiced tomato broth. The perfect soup for a chilly day! I serve this soup with lime salted tortillas shreds in place of crackers and a wedge of lime on the side. This soup has always been a hit at parties too! You don't have to 'can' it but, its great to know that is a possibility! I love converting our favorite soup recipes into safe pressure canning recipes.
~Enjoy! Diane Southwestern Chicken Soup Ingredients: 3 Cups cooked shredded or cubed chicken (3 large chicken breasts, cooked, de-boned, and shredded or diced) 1 cup diced onion 1 cup diced hatch green chiles 1-1/2 cups sliced carrots 1" rounds 2 cans pinto beans or black beans, drained & rinsed 1 Quart stewed tomatoes 1 Quart chicken stock 4 cups water 3 cups whole kernel corn 1 Tbs sea salt or canning salt 1 to 2 Tbs ground chili powder, to taste 1 tsp dried oregano, or to taste 1 tsp ground cumin. or to taste 1/2 tsp cayenne pepper, or to taste 1/4 tsp granulated garlic or garlic powder, or to taste Yield: 4 Quarts Directions: PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. COMBINE the chicken and all the vegetables in a very large stainless steel stock pot. Add broth and water. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes. Season with spices and let simmer 5 mins more - taste for any spice adjustments. Using a slotted large spoon, ladle hot chicken & vegetable SOLIDS into hot/clean canning jars (to HALF FULL) Top off each jar by adding liquid/broth over solids, leaving 1 inch head-space. Remove air bubbles - top with more liquid/broth if needed to bring back to proper head-space. Wipe rim with a paper towel dampened with vinegar then dry rims. Center a new, hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS filled jars in a Pressure Canner (vented for 10 mins) at 10 pounds pressure (*adjusting for your altitude and canner type) 75 minutes for Pints and 90 minutes for Quarts. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Remove bands, wash jars, label and store in a cool/dry place. Recipe Note: Make sure to keep some extra chicken broth simmering in case you run 'short' on topping off your jars - I usually keep a good 2 Cups. 10lbs weighted at sea level 11lbs dial gaugeat sea level Recipe and Photos by: Diane Baker for Canning and Cooking at Home Canning Instructions: following the NCHFP "Soup" Guidelines. Shrimp Stock Ingredients: 2 1/2 pounds shrimp shells 2 1/2 quarts plus 1 cup cold water 1 cup coarsely chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 1 tablespoon garlic, roughly chopped 1/2 cup mushroom trimmings Sachet consisting of the following: 1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon crushed black peppercorns and 4 parsley stems Directions: Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour. When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and pressure can, refrigerate or freeze the rest. Pressure Canning instructions: Pressure Can Seafood Soups and Stocks = 100 minutes at your altitudes psi http://nchfp.uga.edu/how/can_04/soups.html Great Information here on Canning Seafood: http://extension.oregonstate.edu/fch/sites/default/files/documents/pnw_194_canningseafood.pdf Recipe by: Emeril Lagasse & NCHFP Photos by: Diane Baker for Canning and Cooking at Home |