Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Turkey Corn Soup
Found on Pinterest
Makes 6 to 7 quarts
4 cups cooked turkey, chopped
2 cups celery, chopped
2 cups carrots, chopped
2 cups potatoes, diced
2 cups whole corn
1 cup onions, chopped
1-1/2 tsp canning salt
1/8 tsp pepper
1 tsp parsley
1/2 tsp thyme
4 cups turkey or chicken broth or 2 pints of home canned
Add broth, turkey, seasonings, and vegetables to a large pot. Stir well. Bring to a simmer and cook 30 mins. Divide solids between jars (to at least 1/2 full but no more then 2/3s full). Finish filling to 1 inch headspace with broth from soup,
Wipe rims, and assemble lids. Process at 10 lbs of pressure for 90 mins for quarts and 75 mins for pints.
Wipe rims, and assemble lids. Process at 10 lbs of pressure for 90 mins for quarts and 75 mins for pints.
NOTE: You can make this creamy by adding in 1 cup of milk or heavy cream with 2 or 3 Tbsps of cornstarch per quart and let it heat until thick. I use an entire can of evaporated milk cause I like it that way.
Tomorrow's Soup of the Day... Ukrainian Borscht
