Soup Recipes

Canning Turkey Soup Recipe

Canning homemade turkey soup is a fantastic way to preserve the comforting, hearty essence of a meal and enjoy it all year round. Whether you’re a seasoned home canner or just starting to explore this craft, turkey soup makes a great candidate for canning. It’s rich in flavor, nutrient-packed, and incredibly versatile, allowing you to experiment with different ingredients and seasoning combinations. Plus, having ready-to-go jars of turkey soup on your pantry shelves means you’re never more than a quick reheating away from a satisfying and wholesome meal.

Not only will you enjoy a hearty homemade dish at your convenience, but you’ll also have a real sense of accomplishment when you see those jars lined up, all sealed up tight and preserving the deliciousness of your hard work.

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Canning Turkey Soup Recipe

Canning turkey soup is a process that requires a little bit of planning, but the end result is absolutely worth it. The soup itself is simple to prepare, and by using a pressure canner, you can safely store it for months, if not longer. The beauty of turkey soup is that you can pack it with vegetables, herbs, and all sorts of flavorings, but today we’re going to focus on a basic recipe that you can customize to suit your taste.

Ingredients Needed

Before we dive into the process, here’s a look at everything you’ll need to make this turkey soup recipe:

  • Turkey

    • 2-3 cups of cooked turkey (shredded or chopped)
    • You can use leftover turkey from a holiday meal or cook a turkey breast just for this soup.

  • Broth

    • 6 cups of turkey stock or chicken broth (homemade or store-bought)

  • Vegetables

    • 2 carrots, peeled and chopped
    • 2 celery stalks, chopped
    • 1 medium onion, diced

  • Potatoes

    • 2 medium potatoes, peeled and diced (you can also substitute with rice or noodles if preferred)

  • Herbs And Seasonings

    • 1 tsp dried thyme
    • 1 tsp dried sage
    • 2 cloves garlic, minced
    • Salt and pepper to taste

  • Acid (important For Safe Canning)

    • 2 tbsp lemon juice or vinegar (this helps maintain the proper pH balance for safe canning)

Cooking Instructions

  1. Prepare The Ingredients

    Start by prepping all your vegetables and turkey. If you’re using leftover turkey, shred it into bite-sized pieces. Dice the carrots, celery, and onion, and chop the potatoes into small cubes.

  2. Cook The Soup Base

    In a large pot, sauté the onions and garlic in a bit of oil until soft and fragrant. Add the carrots, celery, and potatoes and cook for another 5-7 minutes, just to give them a little head start.

  3. Add Broth And Turkey

    Pour in your turkey broth (or chicken stock) and bring the mixture to a boil. Once it’s boiling, lower the heat to a simmer and add the turkey meat, thyme, sage, salt, and pepper. Let everything cook together for 30-40 minutes or until the vegetables are tender and the flavors have melded together.

  4. Prepare For Canning

    While the soup is cooking, get your canning jars, lids, and rings ready. Sterilize the jars by boiling them in water or placing them in a hot oven for 10 minutes. Do the same with the lids (but don’t boil them, just keep them in warm water).

  5. Fill The Jars

    Ladle the hot soup into the sterilized jars, leaving about 1-inch of headspace at the top of each jar. Add 1 tsp of lemon juice or vinegar to each jar to ensure the acidity level is sufficient for canning.

  6. Seal And Process

    Wipe the rims of the jars with a clean towel to remove any soup residue. Place the lids on the jars and screw on the rings until they’re snug, but not overly tight. Process the jars in a pressure canner at 10-15 pounds of pressure for about 75 minutes (depending on your altitude and the size of your jars). Adjust the time if you’re using quart jars.

  7. Cool And Store

    Once the processing time is up, remove the jars from the canner and let them cool on a towel or cooling rack. Check the seals after 24 hours to ensure they’re properly sealed (the lids should not pop up and down). Store the sealed jars in a cool, dark place.

Ingredient Insights

  • Turkey

    Turkey is a lean protein, making it a great addition to soups, as it keeps the dish light but filling. You can use dark or light meat, depending on your preference, though dark meat will offer a richer flavor.

  • Potatoes

    Adding potatoes to your soup gives it a satisfying heartiness, but you can substitute these with rice or pasta for a different texture. Keep in mind that potatoes can sometimes get mushy when canned, so if you’re looking for a firmer texture, you might want to add them right before serving.

  • Broth

    Homemade turkey stock will always provide a richer flavor than store-bought versions, so if you have some on hand, it’s a great choice. If you’re short on time, a high-quality store-bought turkey or chicken broth can still produce a flavorful base.

  • Acid

    The addition of lemon juice or vinegar is a crucial element in safe canning. This step lowers the pH to ensure the food doesn’t spoil in the jar or pose a risk of botulism.

Expert Tips

  • Don’t Overfill The Jars

    When filling the jars, make sure to leave the appropriate amount of headspace. Overfilling can prevent the jar from sealing correctly and might cause soup to spill during processing.

  • Customize Your Flavors

    Feel free to adjust the seasonings based on your preferences. For example, a bay leaf or a dash of paprika can elevate the flavor profile. You can also experiment with different herbs, such as rosemary or parsley.

  • Use A Pressure Canner

    It’s essential to use a pressure canner when canning low-acid foods like turkey soup. A water bath canner won’t reach high enough temperatures to properly seal and preserve meat-based soups.

  • Don’t Skip The Lemon Juice

    Even if you think your broth is acidic enough, always add the lemon juice or vinegar to ensure safety. It’s a small step that makes a big difference.

Recipe Variations

  1. Turkey And Vegetable Soup

    Add a variety of vegetables such as peas, corn, green beans, or spinach for a more colorful and hearty version of the soup.

  2. Spicy Turkey Soup

    If you enjoy a bit of heat, add a diced jalapeño or sprinkle in some cayenne pepper or crushed red pepper flakes to your soup before canning.

  3. Creamy Turkey Soup

    After canning, you can add a bit of cream or milk to the soup when reheating for a creamy texture. You can also stir in a tablespoon of butter to add richness.

  4. Turkey Noodle Soup

    Replace the potatoes with egg noodles, and for extra flavor, try adding some freshly chopped herbs, like dill or tarragon, just before serving.

Final Words

Canning turkey soup is a wonderful way to preserve the flavors of a homemade meal, and it offers a satisfying sense of preparedness for those days when you just don’t feel like cooking. The great thing about turkey soup is its versatility, and with this basic recipe, you have the foundation to create many variations. Whether you’re canning a few jars or a whole stockpile, the process is incredibly rewarding, and there’s nothing like opening a jar of homemade soup in the middle of winter.

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