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turkey & vegetable soup *pressure canned

11/28/2014

1 Comment

 
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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

1 Comment
Joyce moyle
11/27/2020 07:51:50 am

I need help to learn how to can

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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy