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Canning: Homemade Turkey Soup and Instructions for Canning

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  • OGWLAdmin Starlett
  • Complexity: easy
Canning:  Homemade Turkey Soup and Instructions for Canning

Delicious homemade soup recipe and instructions for canning the soup.

Ingredients

  • 16 cups of chicken stock (I used turkey stock)
  • 3 1/2 cups diced turkey
  • 1 1/2 cups diced celery
  • 1 1/2 cups slice carrots
  • 1 cup onion, diced
  • Salt and Pepper
  • Chicken bouillon (optional - I omitted since my stock was very flavorful)
  • Step by Step Directions

    1. Mix all above ingredients in a stock pot until soup is at a boil. Prepare jars and lids. Ladle hot soup into hot jars leaving 1" headspace. Make sure to remove all air bubbles from the jars. Wipe the rims and put on lids and rings. Tighten finger tight. Prepare pressure canner based on instructions. Place jars into canner and process according to the instruction in the “Pressure Canning” sections below.   Make sure to maintain pressure the entire time. 

    2. PRESSURE CANNING:

      Pressure canning either of the stocks for sea level to 1000ft. using a weighted gauge is: 

      Style of Pack

      Jar Size

      Process Time

      0 - 1,000 ft

      Hot

      Pints

      20 min

      10 lb

      Quarts

      25

      10

       

    3. PRESSURE CANNING:

      Pressure canning either of the stocks for sea level to 2000ft.  using a dial gauge is: 

      Style of Pack

      Jar Size

      Process Time

      0 - 2,000 ft

      Hot

      Pints

      20 min

      11 lb

      Quarts

      25

      11

      If you are at an altitude of higher than 2000 ft., refer to your canning guide for processing times and pounds of pressure required for safe canning.

    4. When complete, make sure the pressure returns to zero before opening canner.  If you have a lid lock you will want to wait till the lock drops. Wait two minutes longer and remove the weighted gauge or pressure regulator. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

      Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage.

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