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.
Why bone broth??? because it is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation.
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 choice. Keep 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. I know it is time to make stock when I have 2 roasted chicken carcasses (or 1 turkey} and a gallon zip lock baggie of scraps. I only use the bones that have been previously cooked. You can use those grocery store rotisserie chicken bones , they make AWESOME stock!!Don't throw them out before you get your bone broth out of them!!
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 , sometimes mine go for 12 to 16 hours. 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.
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| 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 Feet | Dial Gauge Canner | Weighted Gauge Canner |
| 0-1000 | 10 | 10 |
| 1001-2000 | 11 | 15 |
| 2001-4000 | 12 | 15 |
| 4001-6000 | 13 | 15 |
| 6001-8000 | 14 | 15 |
| 8000-10,000 | 15 | 15 |
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| 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!!!
