Canning recipes, food preservation and food sales

[rbeau30]

It never occurred to me that you could can just a liquid.

Stock also does not process as long in the pressure canner because there is nothing other than liquid to heat to 225 degrees or whatever. Processing time is directly from Ball Blue Book guide to preserving.


This is a yearly tradition. Chicken bones, scraps leftovers not getting eaten, all get foodsavered, and frozen until the day after turkey day.

I just started buying an extra couple turkeys for .69/lb during the sales and canned that this year. This is going to be another yearly tradition.

All the carcasses and leftover juices from the roasting pan go right into the stock pot for stock-making. This year the wife found some boxes of "poultry mix" fresh herbs in the produce section and we tried that. i also threw in 2 large onions and a bunch of celery and bag of carrots. Usually whatever I have in the fridge left over from turkey day.



This stock is 1000 times better than the shit in the cardboard box.