Saturday, December 19, 2015

Soup of the Day... Turkey and Cabbage Soup

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 and Cabbage Soup

Found on cookingwithmaryandfriends.blogspot

1 gallon turkey stock 

3-4 cups turkey, cooked and chopped 

1 onion, chopped 

1 cup celery, chopped 

1 (14.5 ounce) can petite diced tomatoes, un-drained 

1/2 head of cabbage, chopped 

To each jar add: 

1/2 tsp. course-ground black pepper 

1/2 tsp. garlic powder 

1/2 tsp. chili powder 

1/4 tsp. cumin 

Make in quart size jars, no amt was given for how many this makes.

Layer equal amounts of onion, celery, tomatoes, cabbage and cooked turkey to each quart canning jar. Now add spices listed to each jar. Pour turkey stock over all. Run a knife around the inside of jars to remove air bubbles, and add more stock as necessary leaving a 1/2-inch head space. Cover jars with seals and rings and process in pressure canner 90 minutes at 10 lbs. pressure, would be 75 lbs for pints. Remove pressure canner from heat, allow canner to cool down completely, then remove jars and let them sit on your countertop undisturbed for 24 hours. Store in pantry. Serve over hot cooked rice with a side of corn muffins or cornbread.

Tomorrow's Soup of the Day... Turkey Corn Soup

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