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Canning turkey stock

Friday, December 7, 2012 0:10

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(Before It's News)

I hope that everyone who had a turkey at Thanksgiving did something useful with the carcass? I knew you did! Good for you.

I made turkey stock. Very very simple to do and useful to have in the pantry.

I am forever using chicken stock while cooking. In the past I’ve used the granular version…

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…but it’s very expensive and I don’t care for the ingredients.

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So now, whenever I have a chicken or turkey carcass, I simply make my own stock. Much better ingredients list!

After our Thanksgiving feast was over, Don deboned the carcass, and then we slipped everything into our largest stock pot: carcass, skin, bones, scraps, you named it. Everything went into the pot. Then we filled it with water.

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We set it to simmer on the very lowest heat all night long. By morning the house smelled rich and the stock looked disgusting. Well sorry, but you must admit this doesn’t appear very enticing.

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But that’s okay. I knew the goodness hidden inside the revolting mess. Next step: strain out the bones and other stuff. I heaved up the heavy stock pot and poured it through a colander into our second-largest stock pot.

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Here’s the result. Now this looks more promising!

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This stockpot holds twelve quarts. The stock came to below the line…

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…so I washed eleven quart jars.

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Filling the jars. Isn’t it cool how something so beautiful can emerge from something so revolting?

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Eleven quarts, ready to process.

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My canner only holds seven quarts at a time, so I had two batches to process. Since this stock is meat-based, I pressure-canned it for 90 minutes.

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Eleven jars of beautiful healthy turkey stock for my pantry. Ten, actually, since I used one right away to make some additional gravy for our leftover turkey meat. It would also make a superb base for soup of many kinds.