Friday, November 28, 2014

Canning Turkey Stock

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.

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