Dear gentle reader,
I posted about using leftover turkey to make broth and soup earlier; but I'm going to post about canning the broth here, so I'll give you the short scoop on making broth.
Put the picked-clean carcass in a pot and cover with water; gently simmer overnight or longer.
Chill; skim off fat.
Strain out solids. Return to a boil; add salt and pepper or other spices if you wish. I prefer to add a little s&p but keep my broth otherwise neutral, for various uses in the future.
Process in quart jars for 25 minutes at 10 lbs pressure; pint jars for 20 minutes at 10 lbs pressure (for higher altitudes, refer to your canning guide for pressure equivalents).
If you do this simple procedure any time you have a carcass (and you can of course add your own variations for your own purposes!), you will always have homemade broth on hand for cooking. While it does take time for the broth to cook and the jars to can, there is very little hands-on time spent on this simple kitchen ingredient; and it is satisfying to ensure that no piece of food is put to waste, to the benefit of my grocery budget!
A penny saved is indeed a penny earned if you have a nice fat interest return ...
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