turkey & vegetable soup *pressure canned

Why not save your Thanksgiving turkey carcass and make wonderful soup and stock?  I had a nice 16 pound turkey carcass to place into my 6 Quart Slow Cooker, and rendered 5 pints of turkey & vegetable soup and 2 pints of turkey stock. I canned mine all in one 'canner load' - 7 wide mouth pints. Turned out amazing - I will post stock recipe too...
Enjoy - Diane 


Turkey & Vegetable Soup 
*Pressure Canned

Ingredients: 
16 cups turkey stock* (see my stock recipe for slow cooker) 
3 cups diced turkey 
1-1/2 cups diced celery (about 2 stalks)
1-1/2 cups sliced carrots (about 3 medium)
1 cup diced onion (about 1 medium)
Salt, optional
Pepper, optional
4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands

HALF RECIPE:
8 cups turkey stock*
1-1/2 cups diced turkey
3/4 cup diced celery (about 1 stalk)
3/4 cup sliced carrots (about 2 medium)
1/2 cup diced onion (about 1/2 medium)
Salt, optional
Pepper, optional
2 (32 oz) quart or 4 (16 oz) pint glass preserving jars with lids and bands 

Directions: 
COMBINE turkey stock, turkey, celery, carrots and onion in a large stockpot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired. 

LADLE turkey and veggies into each jar until approx 1/2 to 3/4 full - you need to even out and eye the jars to split turkey and veggies between them all, finish by ladling stock from soup into hot jars leaving 1 inch head-space. Remove air bubbles. Wipe rims with vinegar. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a Pressure Canner at 11 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
wash jars and store without rings in cool, dark place. 

Recipe By: Ball Blue Book of Preserving/ Chicken Soup 
Photos by: Diane Baker for Canning and Cooking at Home 

**remember to bring to a good boil for 10 mins before consumption, taste for any additional spices needed and add any noodles or rice at this time, since those cannot be canned  Diane

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