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. 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.
Secure lids and rings, and process for 90 minutes. (Always ensure your elevation before canning, as it affects processing times.) If you opt to only fill the jars half way with the rest broth, the time for quarts is then 75 minutes.
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!
* 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.
How long can the processed soup be stored?
It will last indefinitely, but quality of canned item starts to decline over time.
I have just got a new pressure canner and have left over turkey and am anxious to try this. Can you tell me what you put in your bouquet garni as I have never heard of it. Thankyou
I buy bouquet garni, but I also use Herbs de Provence. That’s great about your new pressure canner! What kind did you get, Carol?
Hi, what do you use in you bouquet garni?
Hi Amanda. I buy it – it’s a spice blend. I use herbs de Provence too as a substitute too.
I have two turkeys in my freezer and I’m definitely going to be using one turkey for soup. My question, if I want to use pint jars instead of quart jars, what would be the processing time?
Jessica, the processing time for quart and pint jars are different. It’s 60 minutes for pints, 90 minutes for quarts.
Hi, I made this soup last week in pint jars, I believe the time should be 75 minutes for pints, per USDA info that I have seen. The tomato powder was a huge benefit, thanks for that and all the other great tips.
You are so welcome Ted! I also recently purchased a giant can of tomato paste to make taco sauce, and dehydrated the rest for powder. It’s very handy as well!
I have two turkeys in my freezer and I’m definantly going to be using one turkey for soup. My question, if I want to use pint jars instead of quart jars, what would be the processing time?
wow,,, been canning all my life and I love this idea,
always make my stock like you said but I pressure an hour
just to make sure I get the best out of them bones…oh yes and
I add a good splash of vinegar to the bones.. maybe 3 TBS in an 8qt
pressure cooker.. you never taste it in the end.. but wow is it good
love my canning of all kinds of thing.. jars of meats are sooo handy to have ready to go… for so many things..
Hi Sheila! It’s really fun to have home canned soups and stock! I’ll have to try the vinegar tip. Thanks for sharing!
Been canning turkey soup for years and ran across your recipe couple changes to taste but I think it will be awesome will let you know, can’t figure out how to post pictures
Bert, how did it turn out?
This is exactly what I am planning to do with my cooked turkey. Did you put hot or cold broth in the jars befor placing in the pressure canner?
I don’t think it matters if it is hot or cold.
Can you water can this recipe? And if so how long for pints? Thanks! Can’t wait to try it.
This is low-acid and should be pressure canned. If the jars with soup are only halfway with solids than for pints it’s 60 minutes.If you are doing something like a split pea soup then it would be 75 minutes.