Thursday, November 22, 2012

Canned Turkey Soup

In honor of national turkey day, Thanksgiving, I thought I'd post my canning recipe for turkey soup.

Canned Turkey Soup

1 @ 15 lb turkey, thawed
4 bay leaves
3 garlic cloves
2 white onions
10 celery ribs
10 - 12 carrots
10 tsp salt
5 tsp garlic pepper blend

This recipe can make up to 14 quarts, depending on the size of the bird.

Start with a thawed turkey.

Place turkey inside pressure cooker after removing all the items from inside. Fill the cooker until the turkey is almost completely covered. Add three to four bay leaves, several diced garlic cloves and salt. Cook for about 90 minutes at 15 psi.

Prepare vegetables while turkey is cooking. I use 2 white onions, 10 celery ribs, and 10 to 12 carrots. Chop all vegetables. Set aside until turkey is done.

Just prior to the pressure cooker finishing, saute the onions in butter in the bottom of a stock pot. This recipe will make 14 quarts, so gauge the size of the stock pot and adjust the recipe. If you have a smaller stock pot, you will need to make two batches of this soup. All ingredients need to be adjusted by the size of the batches.

Remove meat from cooker and pour broth through a strainer into the stock pot with the onions. Be sure to remove the bay leaves.

De-bone chicken and chop large breasts and other meats to bite-sized chunks. Add meat and remaining ingredients to the stock pot and cook the soup. I cook for about half an hour.

While soup is cooking, wash the pressure canner/cooker and prepare jars and lids. I follow the Ball Blue Book Guide.

Pour into jars, leaving the appropriate head space. Process according to the Ball Blue Book. I process for 90 minutes at 10 psi.

Sorry, I don't know how to make a printable version. Need to learn soon!


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