Turkey Soup Broth
I used my pressure canner for it’s true intended purpose for the first time today – shelf stable soup. Oh I am excited!!
I took a whole turkey carcass, including the skin, neck and giblets. I added 3 celery ribs and 2 carrot, cut into quarters. They I topped the whole thing with 4 quarts of water (16 cups), brought it to a boil and then simmered for 3 hours.
I removed the large pieces and popped them in a dish to cool before transferring to the green bin. Then I let the turkey stock cool over night.
Next morning, I started 4 quart jars in hot water, then cleaned the broth. First, skim off the fat, then strain it through a fine sieve lined with a cloth. It took a few pours because I had to clean the cloth several times – it got clogged with fat, which was the point.
I added the left over white wine from the night before (about a cup) and brought it to a boil, filled the hot jars, wiped the rims, and sealed. I used the hot water from the canner to fill the 3 quarts of the pressure canner and added 2 Tbs vinegar (to prevent hard water stains on the jars). The book called for 25 minutes at 11lb of pressure. It was really easy.
I can’t wait to crack these babies open 🙂
