Cut your turkey into 1 inch cubes and add it to your clean canning jar.

Dice the onion and add it to your jar.

Dice the celery and add it to your jar.

Dice the carrots and add to your jar.

Add salt to your jar (if using).

Top the jar with filtered, room temperature water, or broth, to 1-inch headspace.

Using a butter knife or chopstick, de-bubble the jar to remove sneaky air bubbles from around your food. (If after removing air bubbles the 1-inch head space changed, add more liquid until that is achieved again.)

Wipe the rims of the jar with a clean dish towel or paper towel that is damp with white vinegar.

Place the gasket lid on the center of the jar before putting on the ring.

Tighten the ring finger tip tight.

Add two inches of water to the canner before adding the jars.

Tighten the lid without the weight first.

Turn the burner on to medium heat to medium-high heat, and allow the pressure canner to heat up. As the canner heats, the pressure will build and lift the vent.

Vent for 10 minutes then add the weight.

Bring up to 10 pounds pressure, or the correct pressure for your altitude, and adjust the heat to maintain pressure.

Check your manufacturer's instructions for the correct pressure requirements for your altitude.

The processing time for quart jars is 1 hour 30 minutes. (The processing time for pint jars is 1 hour 15 minutes.)

After the time is up, turn off the stove, but leave the canner on the burner.

Once the vent has dropped, wait an additional 10 minutes before opening the canner.

Allow the jars to sit for 5-10 more minutes after removing the lid.

Using a jar lifter, move the jars of turkey soup to a folded dish towel or drying mat to protect your counters from the heat, and protect the jars from the cold.

Serve & enjoy!