🦃 Pressure Canning Turkey & Rice Soup
A Pantry Classic – Ready to Heat & Eat
📌 In This Article
⚠️ Important Safety Information
⚠️ Read This Before You Start
Turkey soup is a low-acid food and MUST be pressure canned. Water bath canning is not safe for meat or poultry .
Key Safety Rules:
- Use a pressure canner – never water bath
- Remove all bones – only boneless meat should be canned
- Leave 1 inch headspace – critical for proper sealing
- Process for full time – 75 min (pints) or 90 min (quarts)
- No thickeners before canning – add when serving
Always inspect jars before consuming – bulging lids, off odors, or discoloration mean discard immediately.
🦃 The Turkey Soup Story
"A great way to use up leftover turkey from the holidays!" 🦃✨
Turkey and rice soup is a classic comfort food that warms the soul. This recipe is perfect for using up leftover Thanksgiving or Christmas turkey . The pressure canning process locks in flavor and creates a shelf-stable soup that's ready when you are.
💬 Why it works: "Poultry and rice are a classic combination – pressure canning makes them pantry-ready."
📦 Ingredients – Makes 7-8 Pints
Simple & Satisfying
- 🦃 2 cups cooked turkey – diced or shredded
- 🍚 1 cup uncooked white rice – long grain
- 🧅 1 cup chopped onion
- 🥕 1 cup sliced carrots
- 🥬 1 cup chopped celery
- 💧 7 cups turkey or chicken broth
- 🌿 Seasonings – salt, pepper, thyme, bay leaf
💡 Pro tip: "Use homemade turkey stock for the best flavor!"
📝 Step-by-Step Instructions
Step 1 – Prepare Ingredients
- Dice or shred cooked turkey.
- Chop onions, carrots, and celery.
- Measure rice and broth.
Step 2 – Cook the Base
- In a large pot, combine broth, rice, onion, carrots, celery, and seasonings.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Add cooked turkey and heat through.
⚠️ Important: "Rice will continue to cook during processing – don't overdo it."
Step 3 – Fill Jars
- Ladle hot soup into hot pint jars, leaving 1 inch headspace.
- Remove air bubbles with a non-metallic utensil.
- Wipe rims clean, apply lids (fingertip-tight).
Step 4 – Pressure Can
- Place jars in pressure canner with 2-3 inches of hot water.
- Process at 10-11 psi for 75 minutes (pints) or 90 minutes (quarts).
- Let pressure drop naturally.
- Cool 12-24 hours. Check seals.
💡 Pro Tips
- 🦃 Use dark meat: Dark turkey meat stays moist during canning.
- 🍚 Don't overfill with rice: Rice expands during processing.
- 🌿 Add bay leaves: Remove them before jarring.
- 🥫 Use homemade stock: The flavor is unmatched.
❓ FAQ
❓ Can I use leftover Thanksgiving turkey?
Yes – this recipe is perfect for leftover turkey!
❓ Can I use brown rice?
Yes – but increase cooking time before canning.
❓ Can I water bath can this?
No – turkey soup is low-acid and MUST be pressure canned.
❓ How long does it last?
18 months in a cool, dark pantry.
📄 Printable Recipe Card
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║ PRESSURE CANNING TURKEY & RICE SOUP ║
║ A Pantry Classic – Ready to Heat & Eat ║
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YIELD: 7-8 pints | PROCESS: 75 min
INGREDIENTS:
- 2 cups cooked turkey (diced)
- 1 cup uncooked white rice
- 1 cup chopped onion
- 1 cup sliced carrots
- 1 cup chopped celery
- 7 cups turkey or chicken broth
- Salt, pepper, thyme, bay leaf
INSTRUCTIONS:
1. Combine broth, rice, vegetables, and seasonings in a pot.
2. Simmer 10-15 minutes.
3. Add turkey and heat through.
4. Fill jars leaving 1" headspace.
5. Process at 10-11 psi: 75 min (pints) or 90 min (quarts).
6. Cool 12-24 hours. Check seals.
STORAGE: 18 months (cool, dark place).
© CanningRebels — Pressure Canning Turkey & Rice Soup
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