Making bone broth and soup from a turkey carcass is not only easy, but it’s the best way to get every last bit of nourishment from a whole turkey! That’s why today I am going to teach you about making and canning turkey soup and broth!
We’ve already covered “How to Can a Whole Turkey” here!
Now, our turkey carcass is in a large pot of water, ready to be put on the stove to make soup and broth!
Canning Turkey Soup
When canning turkey broth for soup, add about 1/4 cup of vinegar (white or apple cider) to the water . This helps the bones to release collagen and calcium.
Cover the carcass with filtered water and bring to a boil.
Once boiling, add salt, pepper, onion, celery, carrots and any other herbs you want. Rosemary or thyme are nice additions as well.
Reduce the heat to simmer and let the broth cook for 10-12 hours. This can be done in a crockpot overnight or on the stove (when you’re awake), whichever you prefer.
The water will reduce to about 1/2 of the original amount.
Once this takes place, remove from heat and carefully strain all of the bones and vegetables from the broth.
From here, we’ll can soup as well as the broth. Keep the broth hot as your work on the following steps.
In your pressure canner (and you MUST use a pressure canner for this) add the minimum amount of water needed to cook according to your canner’s instructions. My pressure canner requires 3 quarts.
Then, fill clean jars 1/2 way with water and place in canner to stay hot.
Chop any vegetables that you want to include in your Turkey Soup!
When I’m canning turkey soup, I like to use carrots, celery and a little onion.
Remember that root vegetables must be peeled before canning, so if you add potatoes as well, keep that in mind.
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I’m using pieces of dark meat from the carcass in my soup as well.
Once all of your ingredients are chopped and ready, line up your hot jars and add the ingredients one by one, in layers.
Then cover your ingredients with hot broth, leaving 1″ headspace.
Wipe the rims with a clean cloth dipped in white vinegar.
Add clean lids and rings, finger tight.
Place in canner.
Pressure Canner Processing Times: Process pints for 1 hour 15 minutes, quarts 1 hours and 30 minutes at #10 of pressure.
As for the remaining broth, it’s canned the same way as the soup. However, the times are a bit different.
I like to have plain broth available for recipes, as well as for those times when I feel a bit under the weather.
Sipping on warm bone broth helps the body to heal and gives you easy to digest nutrition.
Ladle the broth into jars leaving 1″ of head space, wipe the rims clean with vinegar-dipped cloth, add lids and rings (finger tight).
Bone Broth Processing Times: Process pints for 20 minutes and quarts for 25 minutes at #10 of pressure.
Canning Turkey Soup and broth are excellent ways to get the most value out of a whole turkey! Look at all of this food!
