Anyway, I've been trying to get the time to make turkey soup and stock. This morning I had a few hours so got to it - the turkey bones with some meat, and 12 pints of water, with salt, pepper, thyme and a bay leaf. Usually I skim off the stock before I make the soup, but I wasn't sure I was going to can any stock so I made the soup first, and then when it became clear I had too much liquid, I skimmed off 2 pints of stock while I was canning the soup. Here's the soup recipe:
Bones of a 15 pound turkey, with some meat
2 medium onions, diced
1 c. diced carrots
2 small sweet potatoes, diced
3 potatoes, diced
6 celery ribs, chopped
12 pints water
kosher salt and pepper
thyme
1 bay leaf
2 medium onions, diced
1 c. diced carrots
2 small sweet potatoes, diced
3 potatoes, diced
6 celery ribs, chopped
12 pints water
kosher salt and pepper
thyme
1 bay leaf
I ended up with 3 quarts of soup and 2 pints of stock in the pressure canner. Clearly, 12 pints of water was too much to add! I suppose I could have added more vegetables.... The amount I canned was actually limited by the number of empty jars I had at the moment. Had I simply looked on the drying rack, I would have found 2 more. Oh, well.
I put all 5 jars in the pressure canner and processed for 90 minutes at 10 pounds of pressure. I had to leave at a very specific time, and managed to get the canner going with exactly the right amount of time. Which meant I turned it off and walked out the door. 4.5 hours later, I returned and opened the canner and everything was just fine. That was reassuring! One of the first times I used the canner I left it to cool overnight and had to use a screwdriver to pry the lid off because I waited too long.
I put all 5 jars in the pressure canner and processed for 90 minutes at 10 pounds of pressure. I had to leave at a very specific time, and managed to get the canner going with exactly the right amount of time. Which meant I turned it off and walked out the door. 4.5 hours later, I returned and opened the canner and everything was just fine. That was reassuring! One of the first times I used the canner I left it to cool overnight and had to use a screwdriver to pry the lid off because I waited too long.
I had a 20 lb turkey. Made 3 quarts of stock from the bones, made a crockpot full of turkey soup, a nice turkey casserole and who knows how many sandwiches plus added it to lunch noodles. Still have to can some leftover turkey tomorrow. I expect at least a couple pints.
ReplyDeleteHi, Becky! Do you can the meat by itself? Then what? How do you use it, is it like tuna? Do tell!
ReplyDeleteMmmm...ate the last of this batch of soup today.
ReplyDelete