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.