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Canning Turkey Vegetable Soup

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One of the most fun things to pressure can, is soup. The tricky part is, unlike stove top soup, you can’t adjust seasonings while simmering, because it cooks while canning. Although, in my first attempts at soup canning, I pre-cooked the dish, then canned it, but the result was a flat, almost sour tasting soup. Then, I saw on the Internet the concept of “layered” soups, where you stack raw vegetables and either cooked, or raw meat, in a jar, then allowed the pressure canner to do the cooking. But these soups used water and no seasonings, and that wouldn’t do. I played around with the concept myself, and think I’ve got a solid contender worthy of your leftover turkey.

First, I make stock using the turkey carcass and my stash of vegetable freezer scraps. When making my stock, I make sure to have garlic, onion, carrots, celery, bay leaf, salt, pepper, and bouquet garni (herb blend.) I put all my ingredients in the pressure cooker, and meld everything to together for 35 minutes. (A full canner is 35 minutes, but less ingredients can be 25 to 30 minutes cook time.) This makes a quick, rich stock.

The ingredients in this soup are my own preferences, and please take artistic license in putting amounts, and varieties, of vegetables which suits your family’s tastes. However, I will warn you, I wouldn’t mess around with the amounts of onion or garlic much unless you are increasing, because they are an important part of the flavor component. People think they don’t like onion, but it’s the backbone of so many things, from flavored crackers, to dips, pizza, roasts, you name it. Also, I advise against adding pre-cooked vegetables to the jars, lest they become mush. Also, they just would’t add much flavor. Of course, I do not include blanched vegetables in this category.

This are the amounts I used, per quart jar. I made 7 quarts, since that’s what fits in my 23 quart canner.

1/4 cup corn
1/3 cup frozen green beans
1/2 cup raw potato (not pre-frozen, because this means it’s been par-cooked, and won’t stand up to canning)
1/4 cup diced onion
1/2 tsp. fresh garlic
1/2 cup sliced carrots
1//3 cup celery
1/3 cup frozen peas
1/2 cup cooked turkey
1 1/2 tsp. chicken boullion (I use this instead of salt)
1 1/2 tsp. tomato powder*
1/2 tsp. bouquet garni (my secret ingredient to all my soups)
a few twists of cracked black pepper

After adding all ingredients to jars, fill with broth up to 1 inch line. Wipe jar rims clean.

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Secure lids and rings, and process for 90 minutes. (Always ensure your elevation before canning, as it affects processing times.)

Now you have a delicious, economical, healthy jars of soup for your pantry! Store bought soups can’t compete in flavor, or price. Canned, layered soups are a great way to clean out the refrigerator and freezer, and use those turkey leftovers. I have another idea for pantry stable turkey leftovers, so stay tuned!

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* Tomato powder has become an important ingredient in my soup canning endeavors. It gives a rich flavor to soups. I’ve seen layered soup recipes calling for raw tomato, but frankly it doesn’t add much flavor. The powder has made all the difference in the deep flavor notes of my soups. To make tomato powder, dehydrate tomatoes, and grind into a powder. I’ve never bought pre-made tomato powder, but you can buy some here.

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