Turkey Noodle Soup
About 4 Cups leftover turkey, diced.
6 medium potatoes, cubed
4 large carrots, sliced
2 Cups broccoli, frozen
1 package fusili, 900g
Enough turkey stock to cover.
I heated it up to defrost the broccoli, then jarred it up. 10 pints, processing now, for 75 minutes, aiming for 10 PSI, but currently well above....
I made enough soup for another 5 or 6 jars, but that will be part of supper. I know, I know, you're not supposed to can noodles. But these are intended to be quick and easy lunches for Husband, so I have to give it a try. He won't add his own noodles later. He normally just opens a can, pours it in a bowl, and pops it in the microwave. Gross.
It looks like I'll need to start force feeding people canned goods if I want to keep playing with my canner. Either that, or buy more jars.
Good job, Wendy. I have been laughing, thinking how handy this might be to some people--only kills the husband. lol How many jars do you have?
ReplyDeleteyummeh - turkey soup! does your husband like wild rice? i use wild rice in my turkey soup and it keeps it's texture after canning.
ReplyDeleteand bahahahah at PracticalP and the husband-killing!
your friend,
kymber
Pp- that's funny, lol. Mean, but funny. 14. Guess I couldn't count that day.
ReplyDeletekymber- I don't think any of us have ever had wild rice. I always buy parboiled, which only seems to come in white. How do you cook it so it isn't all hard and seedy without a rice cooker?