Canning recipe
Turkey, Pea, and Carrot Soup
Tender turkey, green peas, and sweet carrots make this a cozy, satisfying soup. A jar on the pantry shelf is like a comforting meal waiting for you.
30 min.
90 min.
8
4
Medium
Ingredients
300 g green peas
300 g carrots
1800 ml unthickened chicken or turkey broth or water
5 g salt
Preparation
2. Cover the meat, carrots, and peas with hot broth, bring to a boil together, and simmer for 5 minutes. Do not blend or thicken the soup.
3. Fill prepared hot jars only halfway with solids. Add hot broth, leave 2.5 cm of headspace, and seal the jars properly.
4. Process jars holding no more than 475 ml in a proper pressure canner for 60 minutes. Use 15 psi for a weighted gauge or 14 psi for a dial gauge; those settings apply up to about 2400 m elevation. Let the pressure drop completely on its own afterward.
5. Cool the jars upright for 12–24 hours and check their seals. Bring the soup to a full boil before serving, adding fresh parsley if desired.
Storage
Store unopened, tightly sealed jars in a cool, dry, dark spot. Refrigerate after opening and finish within 2 days.
Shelf life
For best quality, keep unopened for about 12 months.
Safety note
This soup is shelf-stable only when processed in a suitable pressure canner. No water-bath canning, cream, noodles, or starch in the jars.