Canning

Turkey broth

Ok so I was cleaning out my freezer and found a ziplock bag with turkey bones.  So I made broth!

The bones were already cooked with the bird of course. Then when they had cooled I put them into a ziplock and threw them in my freezer until another day when I had more time.

I put them into my largest crockpot and cover with water, as high as I can get it without going over. Cook on low for 30ish hours. I do not add any salt, veggies, or seasonings, just the bones. After it had cooked for the 30+ hours I turned off the crockpot, fished out the bones and put the whole crock into the fridge over night to cool so I could remove the fat.

Yep this is what it looked like in the morning … yuck! But I love knowing that I got the flavor and now I can remove a lot of the fat.

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OK so now you have this nasty layer of fat on the top. But it is cold you so you easily skim it off.

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Now if you look closely at this picture you will see that it looks almost like a gel. that just means there is a lot of collagen in there – that’s a good thing!

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Then you process in a pressure canner at 10 lbs of pressure for 25 minutes. Please be sure to follow the directions that come with your pressure canner. Once cooled you are left with jars of beautiful broth. Also the white ring you see towards the bottom of my jar is because I A) have really old jars and/or B) at some point I forgot to add the vinegar to the pressure canner so my glass was etched or something.

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Look at that color!!!! I’m so excited.

Thanks for reading and if you have any tip tricks or hints that could help me or someone please leave a comment below!

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