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).