Pressure Canning Turkey Soup: A Fall Favorite
Fall is in the air, and that means it’s time to start thinking about cozy, comforting foods like turkey soup. Pressure canning is a great way to preserve this delicious soup so you can enjoy it all year long. In this article, we will discuss the basics of pressure canning turkey soup, including the ingredients you need, the steps involved, and tips for success. So get your canning jars ready, because we’re about to make some delicious turkey soup!
What You Need
To pressure can turkey soup, you will need the following ingredients:
* 4 pounds of turkey meat, cut into 1-inch pieces
* 1 large onion, chopped
* 3 cloves of garlic, minced
* 2 stalks of celery, chopped
* 2 carrots, peeled and chopped
* 1 teaspoon of salt
* 1/2 teaspoon of black pepper
* 1 bay leaf
* 1 tablespoon of dried oregano
* 1 tablespoon of dried thyme
* 6 cups of water
* 1 cup of chicken broth
* 1 can (10 ounces) of condensed cream of mushroom soup
To pressure can turkey soup, follow these steps:
1. In a large pot or Dutch oven, combine the turkey meat, onion, garlic, celery, carrots, salt, pepper, bay leaf, oregano, and thyme.
2. Add the water and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 1 hour, or until the turkey is cooked through.
3. Stir in the cream of mushroom soup. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the soup is heated through.
4. Ladle the soup into clean, sterilized canning jars, leaving 1 inch of headspace.
5. Wipe the rims of the jars with a clean cloth. Place a metal lid and ring on each jar.
6. Place the jars in a pressure canner. Add water to the canner until it comes halfway up the sides of the jars.
7. Lock the lid of the canner and bring to pressure. Process the jars for 75 minutes at 10 pounds of pressure.
8. Allow the pressure canner to cool completely before opening.
9. Store the canned soup in a cool, dry place for up to 1 year.
Tips for Success
Here are a few tips for pressure canning turkey soup:
* Use fresh, high-quality ingredients.
* Make sure the jars are clean and sterilized.
* Follow the recipe carefully.
* Process the jars for the correct amount of time.
* Store the canned soup in a cool, dry place.
By following these tips, you can make delicious, safe, and shelf-stable turkey soup that will last all year long.
|Turkey breast, boneless, skinless||3 pounds||Cut the turkey breast into 1-inch pieces.|
|Carrots, peeled and chopped||1 pound||Chop the carrots into 1-inch pieces.|
|Celery, chopped||1/2 pound||Chop the celery into 1-inch pieces.|
|Onion, chopped||1 large||Chop the onion into 1-inch pieces.|
|Garlic, minced||2 cloves||Mince the garlic.|
|Dried parsley||1 teaspoon||Add the parsley to the soup.|
|Salt||1 teaspoon||Add salt to the soup.|
|Pepper||1/2 teaspoon||Add pepper to the soup.|
|Water||4 cups||Add water to the soup.|
|Chicken broth||1 can||Add chicken broth to the soup.|
|Cornstarch||2 tablespoons||Mix the cornstarch with 2 tablespoons of cold water.|
|Milk||1 cup||Add the milk to the soup.|
|Instructions||1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the turkey breast and cook until browned on all sides.
3. Add the carrots, celery, onion, and garlic and cook until softened.
4. Add the parsley, salt, pepper, water, chicken broth, and cornstarch slurry.
5. Bring to a boil, then reduce heat and simmer for 1 hour.
6. Stir in the milk and cook for an additional 5 minutes.
7. Ladle the soup into sterilized jars and process in a pressure canner for 75 minutes at 11 pounds of pressure.
* 10 pounds turkey breast, boneless and skinless
* 1 large onion, chopped
* 3 cloves garlic, minced
* 2 quarts chicken broth
* 1 quart water
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 bay leaf
* 1 cup frozen peas
* 1 cup corn kernels, fresh or frozen
* 1/2 cup chopped fresh parsley leaves
* Large stockpot or Dutch oven
* Large colander
* Canning jars and lids
* Pressure canner
* Jar lifter
* Canning funnel
* Kitchen towels
* Measuring cups and spoons
* Sharp knife
* Cutting board
* Vegetable peeler
* Paring knife
Step 1: Prepare the turkey
1. Rinse the turkey breast under cold running water.
2. Pat the turkey dry with paper towels.
3. Cut the turkey breast into 1-inch pieces.
Step 2: Make the soup
1. In a large stockpot or Dutch oven over medium heat, heat the olive oil.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the turkey breast, chicken broth, water, thyme, oregano, salt, and pepper to the pot.
5. Bring to a boil, then reduce heat and simmer for 1 hour, or until the turkey is cooked through.
6. Stir in the peas, corn, and parsley.
7. Bring to a boil, then reduce heat and simmer for 5 minutes more.
Step 3: Pressure can the soup
1. Prepare the jars and lids according to the manufacturer’s instructions.
2. Ladle the soup into the jars, leaving 1 inch of headspace.
3. Wipe the rims of the jars with a clean cloth.
4. Place the lids on the jars and tighten the rings finger-tight.
5. Place the jars in the pressure canner.
6. Add water to the canner until it comes halfway up the sides of the jars.
7. Lock the lid on the canner and bring to pressure.
8. Process the soup for 75 minutes for pints or 90 minutes for quarts.
9. Allow the pressure canner to cool naturally.
10. Once the pressure canner is cool, remove the jars and let them cool completely.
11. Store the jars in a cool, dark place.
Pressure canning turkey soup is a great way to preserve your harvest and enjoy delicious soup all year long. This recipe is simple to follow and produces a flavorful soup that the whole family will love. So give it a try and see how you like it!
* Common problems
There are a few common problems that can occur when pressure canning turkey soup. These include:
* The soup is not cooked enough. This can happen if the soup is not processed for long enough or if the pressure in the canner is not high enough. The result is soup that is still raw or partially cooked.
* The soup is overcooked. This can happen if the soup is processed for too long or if the pressure in the canner is too high. The result is soup that is mushy or has a grainy texture.
* The soup is spoiled. This can happen if the soup is not processed properly or if it is not stored properly. The result is soup that is unsafe to eat.
If you have any of these problems, there are a few things you can do to troubleshoot:
* Check the processing time. Make sure that you are processing the soup for the correct amount of time. The processing time will vary depending on the type of soup and the size of the jars.
* Check the pressure in the canner. Make sure that the pressure in the canner is high enough. The pressure should be between 10 and 11 pounds per square inch (psi).
* Check the seals on the jars. Make sure that the seals on the jars are tight and secure. If the seals are not tight, the soup will not be properly sealed and may spoil.
* Store the soup properly. Make sure that you store the soup in a cool, dry place. The soup should be stored at a temperature of 50 degrees Fahrenheit or below.
* How to store canned turkey soup
Canned turkey soup can be stored for up to one year in a cool, dry place. The soup should be stored at a temperature of 50 degrees Fahrenheit or below.
* How long canned turkey soup will last
Canned turkey soup will last for up to one year if it is stored properly. The soup should be stored in a cool, dry place at a temperature of 50 degrees Fahrenheit or below.
Pressure canning turkey soup is a great way to preserve this delicious and nutritious dish. By following these tips, you can ensure that your canned turkey soup is safe and delicious.
Q: What is the best way to pressure can turkey soup?
A: To pressure can turkey soup, you will need the following:
* A pressure canner
* Jars with lids
* Fresh or frozen turkey meat
* Vegetables (such as carrots, celery, and onions)
* Stock or water
* Salt and pepper to taste
1. Prepare the turkey meat by cutting it into small pieces.
2. Wash and chop the vegetables.
3. In a large pot, combine the turkey meat, vegetables, stock or water, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Ladle the hot soup into clean jars, leaving 1 inch of headspace. Wipe the rims of the jars with a clean cloth.
5. Place the lids on the jars and screw on the rings tightly.
6. Place the jars in the pressure canner and add enough water to cover the jars by 2 inches.
7. Bring the pressure canner to pressure and cook for the following times:
* For altitudes of 0-1,000 feet, cook for 75 minutes.
* For altitudes of 1,001-2,000 feet, cook for 85 minutes.
* For altitudes of 2,001-3,000 feet, cook for 95 minutes.
* For altitudes of 3,001-4,000 feet, cook for 105 minutes.
* For altitudes of 4,001-5,000 feet, cook for 115 minutes.
8. Allow the pressure canner to cool completely before removing the jars.
9. Store the jars in a cool, dark place.
The canned soup will be safe to eat for up to 1 year.
Q: How long does it take to pressure can turkey soup?
A: It takes about 75 minutes to pressure can turkey soup at altitudes of 0-1,000 feet. The cooking time will increase for higher altitudes.
Q: Can I use frozen turkey meat in pressure canned soup?
A: Yes, you can use frozen turkey meat in pressure canned soup. However, you will need to increase the cooking time by 5 minutes per pound of frozen meat.
Q: What vegetables can I use in pressure canned soup?
You can use any vegetables that you like in pressure canned soup. Some popular choices include carrots, celery, onions, potatoes, and green beans.
Q: What can I use as a substitute for stock in pressure canned soup?
You can use water as a substitute for stock in pressure canned soup. However, the soup will not have as much flavor as it would if you used stock.
Q: How do I know when the pressure canner is at pressure?
There are a few ways to tell when the pressure canner is at pressure.
* The pressure gauge will show that the pressure is at 10 pounds per square inch (psi).
* The vent on the pressure canner will be hissing.
* The lid of the pressure canner will be locked in place and will not move when you try to lift it.
Q: What do I do if the pressure canner loses pressure?
If the pressure canner loses pressure, you will need to bring it back to pressure and continue cooking the soup for the full amount of time.
Q: How do I store pressure canned soup?
Pressure canned soup can be stored in a cool, dark place for up to 1 year.
Q: How do I tell if pressure canned soup is bad?
There are a few ways to tell if pressure canned soup is bad.
* The soup will have a sour or off smell.
* The soup will have a slimy or cloudy appearance.
* The soup will have mold or other foreign objects in it.
If you suspect that your pressure canned soup is bad, do not eat it. Discard it immediately.
pressure canning turkey soup is a great way to preserve this delicious and nutritious dish for later enjoyment. By following the steps in this guide, you can be sure that your soup will be safe and delicious, even after months of storage. So what are you waiting for? Get started today!
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