Canning Turkey Vegetable Soup: A Delicious and Nutritious Way to Preserve Your Thanksgiving Leftovers

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Stock your pantry and enjoy the convenience of homemade soup anytime with this safe canning recipe! Preserve the warmth of homemade comfort with our guide to canning turkey soup!

A hot bowl of homemade soup, especially one that has been lovingly prepared and preserved to be enjoyed whenever the need arises, has a certain reassuring quality. This recipe for Turkey Soup will teach you how to safely pressure can a nutritious and filling pantry staple.

One of my favorite ways to use up leftover turkey from Thanksgiving is to can it at home so that we can have it for the entire winter. Leftover turkey is one of the best parts of the meal. I actually buy an extra turkey so I can roast it, can the plain turkey meat, freeze the turkey soup, and make rich, flavorful turkey stock with the bones.

Not only does canning your own turkey soup save time and effort during mealtimes, but it also ensures a robust flavor that outshines store-bought versions free of additives or unidentified ingredients.

Looking for a way to use up your leftover Thanksgiving turkey? Look no further than this delicious and nutritious canning turkey vegetable soup recipe!

This recipe is perfect for those who want to enjoy a hearty and flavorful soup without having to spend hours in the kitchen. It’s also a great way to preserve your Thanksgiving leftovers and enjoy them all year long

Here are the ingredients you’ll need to make this canning turkey vegetable soup:

  • 16 cups turkey stock
  • 3 cups diced turkey
  • 1-1/2 cups diced celery
  • 1-1/2 cups sliced carrots
  • 1 cup diced onion
  • Salt and pepper to taste

Here are the instructions for making this canning turkey vegetable soup:

  1. Combine the turkey stock, turkey, celery, carrots, and onion in a large stockpot.
  2. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
  3. Season to taste with salt and pepper.
  4. Ladle the soup into sterilized jars, leaving 1 inch of headspace.
  5. Wipe the rims of the jars with a clean cloth.
  6. Place the lids and bands on the jars and tighten them.
  7. Process the jars in a pressure canner at 11 pounds pressure for 1 hour and 15 minutes for pints or 1 hour and 30 minutes for quarts.
  8. Allow the jars to cool completely before storing them in a cool, dark place.

Here are some tips for making this canning turkey vegetable soup:

  • You can use any type of turkey stock for this recipe, including homemade or store-bought.
  • If you don’t have any leftover turkey, you can use cooked chicken or pork instead.
  • You can also add other vegetables to this soup, such as green beans, peas, or corn.
  • Be sure to use sterilized jars and lids when canning this soup.
  • Store the canned soup in a cool, dark place for up to 1 year.

This canning turkey vegetable soup is a delicious and nutritious way to enjoy your Thanksgiving leftovers. It’s also a great way to preserve your food and enjoy it all year long.

Here are some additional resources for canning turkey vegetable soup:

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Steps to Canning Turkey Soup

You’ll need a pressure canner to can turkey soup safely. It’s the only method for reaching the high temperatures needed to eradicate the dangerous bacteria that cause illnesses related to food. You can still use this recipe even if you do not have a pressure canner. Just freeze the soup instead.

Before you start, familiarize yourself with the Using Pressure Canners guide on the National Center for Home Food Preservation website. Also, please review the instructions for your pressure canner and ensure it’s all clean and working fine.

This recipe was created using the foundational Soup recipe from the National Center for Home Food Preservation, So Easy to Preserve, and the USDA Complete Guide to Home Canning. According to these instructions, fill the jars halfway with the solid ingredients, add the liquid, and then leave an inch of headspace. Although it seems like a lot of liquid, it is just the right amount to warm up and pour over rice or noodles when serving.

  • Turkey Meat: This recipe calls for cooked turkey. If you begin with raw turkey, first precook it by chopping it up and letting it simmer in a skillet with water or turkey broth. It will take approximately 3 to 3 1/2 pounds of raw, boneless turkey meat to make 6 cups of cooked, diced turkey.
  • Vegetables: The traditional mirepoix trio of carrots, onions, and celery is used in this recipe. However, you are welcome to substitute an equal amount of other foods, such as turnips, asparagus, green beans, corn, mushrooms, frozen peas that have thawed, peppers, tomatoes, or green beans.
  • Seasonings: This recipe uses the classic Bells poultry seasoning. Still, you can use dried herbs such as basil, thyme, rosemary, oregano, but remember that canned sage becomes bitter.
  • Broth Liquid: You can use vegetable broth, chicken bone broth, or just water; I prefer to use homemade turkey stock because it adds flavor to the soup. If you don’t already have turkey stock or broth, you can make it the day before using this recipe, which calls for using the roasting pan juices and the turkey carcass. The fat in the stock will rise to the top as it cools in the fridge and can be easily removed before using it to make soup.
  • Caution: Avoid adding noodles, pasta, rice, flour, milk, cream, or any other type of thickening agent to soups that you have canned at home. Rather, incorporate these as soon as you open the jar and warm the soup for serving.

canning turkey soup recipe

Enjoy Your Homemade Turkey Soup!

Congratulations on your newly canned turkey soup! Now you can savor the ease of a quick and filling dinner anytime you miss the cozy comforts of homemade soup. Here’s how to make the most of your culinary creation:

Open a jar of your homemade canned turkey soup and place it in a medium saucepan for a quick fix when hunger strikes. Heat it on the stove for approximately 10 minutes. Feel free to alter it by adding more vegetables, fresh herbs, or a pinch of your preferred spices. I like to add some frozen broccoli, fresh spinach, or any leftover vegetables straight from the refrigerator.

After you open the jar, try these different ways to make your turkey soup even better:

  • Turkey Noodle Soup: Make canned turkey soup into turkey noodle soup to liven up your dinner. After cooking the noodles in a pot separately and draining them, add them to your bowl. Then, generously ladle the piping-hot soup over the noodles. If you cook the noodles separately, they won’t soak up all of the flavorful chicken stock. For every quart, prepare between 1/2 and 3/4 cup of dried noodles.
  • Try the Turkey and Rice Soup for a heartier base if you’d like. When it’s time to serve, add the cooked rice to your bowl after cooking it separately. Over the rice, ladle the hot turkey soup and stir to blend the flavors. This version transforms your soup into a filling meal in a bowl by giving it a pleasing depth and texture. For every quart jar, prepare roughly 1/4 to 1/3 cup of uncooked rice.
  • Other Serving Ideas: Feel free to experiment with different combinations based on what you like. For extra texture, try adding a handful of cooked barley, quinoa, or even orzo right before serving. To improve the flavor of your soup, garnish it with a squeeze of lemon juice, a drizzle of olive oil, or a sprinkle of fresh parsley.

Because of its adaptability, serving time can be endlessly creative and personalized with your homemade canned turkey soup. Savoring it plain or with these suggested modifications, your soup will quickly become a household mainstay, providing a hearty meal, solace, and nourishment with each bite.

canning turkey soup recipe

Pressure Canning Leftover Thanksgiving Turkey Leftovers into Turkey Soup/casserole Starter.

FAQ

How long is canned turkey soup good for?

As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time. Home canned foods should be used within 1 year.

Can homemade soups be canned?

Answer: Vegetable, dried bean or pea, meat, poultry or seafood soups can be canned.

Can turkey broth be canned?

HERE’S HOW I DO IT. I fill my pressure canner with 2.5 quarts of water and add 3 tablespoons of vinegar. The vinegar prevents discoloration of your canner. Fill the warm jars with the warm stock, leaving 1 inch of head space in the jar.

Should soup be cooked before canning?

If the recipe involves beans or meat, cook them thoroughly before starting the process, as pressure canning and reheating will often not cook these ingredients all the way through. That’s because the liquid content in the jar isn’t enough to cook the meat or beans contained within it.

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