One of the projects I got done today was canning some turkey broth. I pressure cooked all the bones with about 4 onions, 6 cloves of garlic, and 6 carrots yesterday. After straining the bones and chunks out, I put the pot in the fridge overnight.
This morning I skimmed the fat off the top and simmered it for about 2 hours to condense it a little bit.
|I pressure canned the pints at 15 psi for 20 minutes.
One didn’t seal so it’s in the fridge and I’ll use it to make some Turkey soup this week.
Canning USA has more information about canning broth.
If we don’t finish off the turkey by Sunday, I’ll be canning the rest of the turkey, too.
I’m not letting any turkey go to waste this year!