Canning Turkey Soup

[DuckLady]

I made a pot of turkey soup and after one night we are DONE with turkey!

Do I need to add anything citric to it before I can it? And should it be heated to boiling before i pour it into jars? (It is much easier to handle cold)

If I put it in jars cold, how much extra time in the pressure canner should I let it go for. I know for hot it is 60 to 75 minutes at 10 pounds(I always do the longest time. I am a little paranoid about poisoning someone, even though in many years I never have).

 

[Rosalind]

I would pack it hot. I know it's a pain, but I've never had a problem with hot-packed soup going bad, not even the low-acid stuff like splitpea and chowder. There was, however, one pumpkin soup incident, which I cold-packed and opened a month later, and, well, let's just say that I was really, really sorry the garbage truck only came once a week. It smelled HORRIBLE. Like gym socks that had been worn for five years straight without washing.

 

[DrakeMaiden]

It smelled HORRIBLE. Like gym socks that had been worn for five years straight without washing.

 

[PurpleChicken]

I'd be interested in hearing your recipe Terry. It must be good if your canning it.