Just a short bit ago I saw a post from The Southern Lady Cooks for her Crockpot Turkey, Cabbage and Rice Soup which looked so good I thought I’d make some for the canner. You must leave the rice out, otherwise it would continue to absorb the liquid in the jar when canning, BUT you can add it when serving. Such a great way to use the turkey stock I made!
1 gallon turkey stock (follow directions here for chicken stock)
3-4 cups turkey, cooked and chopped (I used the turkey meat from the carcass after making the stock)
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
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.
Remove pressure canner from heat, allow canner to cool down completely, then remove jars and let them sit on your counter-top undisturbed for 24 hours. Store in pantry.
Serve over hot cooked rice with a side of corn muffins or cornbread.
Yield: 6 quart canning jars
Cooks note: I did not add the tomatoes with green chili’s, the Worcestershire sauce or salt called for in the original recipe. You can add those if desired when heating to serve. This is a spicy soup, adjust all seasonings to taste.