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Monday, September 10, 2012

CANNED HOMEMADE TURKEY STOCK BROTH

Today me and Tom turkey had a canning date ...Homemade stock/broth may not be cheaper to make, but you sure can't beat the flavor, and I know all the finest ingredients are used for maximum freshness and nutritional value.

I save the scraps from veggies in a ziplock baggie in the freezer and use those instead of using fresh, whole veggies,but I'm frugal that way.It is a matter of choiceKeep your peelings. All of them. Unless it is dirty, rotten, or otherwise inedible save it. Carrot peelings work much better than purchasing new carrots. Onion tops, greens and ends are great (wash them). The butt end of cabbage, the tops and bits of celery, the ends of zucchini, an old squash that is getting kinda shriveled and so on. To me the whole point of making stock is to use what otherwise would be thrown out.  

 Today I  used a 22 lb. turkey, brined, grilled, skin removed and deboned.I leave a bit of meat stuck to the bones, but again it's a choice.



 Place turkey pieces, giblets, neck,and carcass in your largest stock pot. I usually add a tablespoon or two of apple cider vinegar to mine while its initially cooking as well because it pulls the calcium out of the bones. Fill with water to cover bones. Add vegetables and seasonings if you are going to use them.



I used 4 T. Mrs. Dash and lots of fresh parsley from the garden. Simmer 6 to 8 hours on low, or use a crock pot. If you let bone stocks boil it will be cloudy, but doesn't effect the flavor at all.I usually get at least 8 quarts out of this.

Remove turkey pieces and vegetables. Discard. Strain broth to remove any small bones and pieces left in the broth. I use a colander . You can use cheesecloth if you want a very clear broth. I like some little bits so the colander works good for me.

Allow the broth to cool and skim the fat from the top if desired.(You don’t have to strain the fat. It is  good-for-you fat w/ lots of extra protein and other vitamins and minerals.) 

You will need:

Pressure canner
Canning jars and lids
Canning tongs
Canning funnel
Turkey stock




Pour hot broth into  sterile hot jars. Wipe the rims clean, remove any air bubbles and place on your lid and rings. Leave 1 inch head space.
Mine looks darker than normal because I condense it down to half on simmer due to lack of storage space in pantry


Pints ... process for 25 minutes,
Quarts... process for 30 minutes
Adjustments for Pressure Canner
Altitude in FeetDial Gauge CannerWeighted Gauge Canner
0-10001010
1001-20001115
2001-40001215
4001-60001315
6001-80001415
8000-10,0001515

Please note mine s a pressure cooker not canner.I advise everyone to use a  pressure canner for safety sake .

Place the jars into a canning rack in your pressure cooker. The jars should not be touching either the bottom of the pressure cooker or each other.

Fill the pressure cooker with water half way up the height of the jars. Twist the lid of the pressure cooker on tightly and process accordingly.

Check the seal on the jars after they have cooled to room temperature by pressing on the center of the lid to see if it is indented and does not make a popping sound. Discard any that are not properly sealed.

Label the jar with the name of the contents and the date that it was processed and store in a cool, dark place.

Let me tell ya ...add this to your next batch of soup MMM mmmm GOOD!!!




                        Don't forget to can the leftovers!!!