If you're like we are, you have a turkey carcass left over from yesterday's feast. Yum! We've got ours boiling in a big pot and later today I'll can the stock for later use in our favorite soups.
Here's the page from the National Center for Home Preservation: http://nchfp.uga.edu/how/can_05/stock_broth.html
This is how it works: Make your stock with the bones [bone broth is very good for you - hence the tradition of feeding chicken soup to the ill.] Boil it all well, with seasonings or without. Skim the fat if you like, then put it into jars and can with a pressure canner. 20 minutes at 10 lbs for pints, 25 minutes for quarts at 0-1000 ft altitude. Go to the link for info on other altitudes.
