Turkey Broth

Yes I am still canning! This is the time of the year when I spend most of my time in the kitchen almost every day. We have 34 turkeys to process and that takes time. We do have a system going though. Every day O Wise One kills about 4 or 5 turkeys then picks and cleans them.  From there the meat comes inside.

In the kitchen it is cut off the bone. The breast are cut into turkey breast cutlets and the remainder of the meat is cut off the bone to grind for ground turkey.

The bones are then put in a big pot with onions garlic and spices to cook down. You can see there is still a little meat on those bones.

Once the broth is cooked down and the meat is done the bones are removed from the broth and what little meat that remains picked off the bones. This will be added back to the broth when canned.

Then the broth is put in the refrigerator over night so that any fat will form a crust on top that can be skimmed off.

The broth from the day before is skimmed and added back to the pot and reheated. I put two cups of meat to a quart jar and then add boiling broth over the top.

Then I place hot rings and lids on the hot jars.

 These are then processed in a pressure canner at 10 pounds pressure for 90 minutes.

Just a note here the jars with meat and broth must be processed for 90 minutes in a pressure canner at 10 pounds pressure. The jars with just broth should be canned for 25 minutes in a pressure canner at 10 pounds pressure. I do the two together to cut down on cookings and it does not hurt the broth at all to process for the same amount of time as the meat mixture.  

Then allow to cool overnight and make sure they are sealed. Any unsealed jars should be refrigerated. Sealed jars should have the rings removed, label and wipe clean with a warm soapy dish cloth. 

Tomorrow I will show you what I do with the remaining meat . Monday I did 6 quarts of broth and meat and 10 quart jars of broth.

Blessings from The Holler 

The Canned Quilter