|Turkey parts||3 Pound|
|Celery leaves||1⁄4 Pound (1 bunch)|
|Carrots||3 , diced|
|Noodles||1⁄2 Cup (8 tbs)|
Combine the turkey parts, 1 1/2 quarts water, the onion and celery leaves in a large kettle and bring to a boil.
Simmer for about 2 hours, then lift out the turkey and discard skin, bones, gristle and solid fat.
Strain the broth and add turkey meat, carrots, noodles and seasonings.
Noodles may be cut or broken in 2-inch lengths, if desired.
Bring the broth mixture to a boil and reduce the heat.
Simmer for about 10 minutes, then pour immediately into pint jars.
Place the lid on each jar after filling and tighten.
Process at 10 pounds pressure for 1 hour.
Soups containing meat will keep longer if processed in pints.