Preserving recipe

Turkey, Pea and Carrot Soup

A wonderfully hearty soup with tender turkey, green peas and sweet carrots. Having a jar ready makes the store cupboard feel all the more comforting.

Preparation
30 min.

Cooking time
90 min.

Servings
8

Jars
4

Difficulty
Medium

Ingredients

450 g skinless, boneless turkey meat
300 g green peas
300 g carrots
1800 ml unthickened poultry stock or water
5 g salt

Method

1. Cut the turkey into small pieces and cook in water until tender. Save the cooking stock. Peel and slice the carrots, briefly precook them and prepare the peas.
2. Cover the turkey, carrots and peas with hot stock, bring everything to the boil and simmer for 5 minutes. Do not purée or thicken the soup.
3. Fill prepared hot jars only halfway with the solid ingredients. Top up with hot stock, leaving 2.5 cm headspace, and seal carefully.
4. Process jars of up to 475 ml in a suitable pressure canner for 60 minutes. Set 15 psi with a weighted-gauge regulator, or 14 psi with a dial-gauge canner; these settings apply up to approximately 2400 m above sea level. Allow the pressure to return to zero naturally before opening.
5. Leave the jars upright to cool for 12–24 hours and check the seals. Bring the soup to a thorough boil before serving and add fresh parsley if liked.

Storage

Keep unopened, securely sealed jars in a cool, dry, dark place. Refrigerate after opening and eat within 2 days.

Shelf life

For the best quality, keep unopened for approximately 12 months.

Safety note

Only a suitable pressure canner can make this soup shelf-stable. Do not use a boiling-water bath or add cream, pasta or starch to the jars.

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