Wednesday, November 28, 2012

Turkey Soup

I couldn't let all that good broth and leftover turkey go to waste after Thanksgiving, so I made Turkey Soup.  You do this just like you would chicken soup.
First take all the meat off of the bones and set it aside.
Pour any broth from where you cooked your turkey into a large stainless steel pot.  Add your turkey bones to this and fill on up with more water.
Throw in some chopped onions, celery and pepper corns.  Let this all simmer for 30 minutes to an hour.  Remove all bones and veggies from stock.  Strain your broth.  I use a very small wire strainer for  mine.  Let this sit and cool so that you can remove alot of the excess fat.  You will have a lot of fat and want to remove as much as you can.  It will rise to the top as it cools and you can ladle it off easily.
Now that you have your stock ready, let's make some soup!

Turkey Stock (I use a large 16 quart stainless steel pot and fill it up)
Turkey Meat (as much as you want)
2 cups of chopped celery
2 cups of chopped carrots
2 cups of chopped onions
Salt & Pepper

Add all your ingredients to your turkey stock and bring to a boil.  Boil gently for about 30 minutes.

Ladle into clean jars making sure to evenly distribute your meat and veggies among the jars. 

Leave one inch headspace

Wipe rims of jars with a paper towel dipped in vinegar to ensure a good seal

Put on lids and rings and tighten down finger tight

Place jars in canner and process at 10 pounds pressure

Pints:  75 minutes
Quarts:  90 minutes

Adjust for your elevation.  Here's a link to elevation charts.

Allow pressure to drop naturally

Remove lid from canner and let cool for 10 minutes

Place jars on counter to cool for 24 hours

Remove bands, Wash, Lable, and Store for a cold winter day!!

When the craving for soup hits you, cook some noodles or rice,  drain and add a jar of your soup for a delicious meal...

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