Canning recipes, food preservation and food sales

[rbeau30]

Had Turkey day Tuesday. Took all the chicken and turkey bones throughout the year plus the three turkey carcasses we canned last weekend and added a roaster chicken into my tamale steamer, cooked at just below simmer for 12 hours.

Strained the liquid gold into my hot water bath canner and chilled overnight to coagulate the fat. Removed most of the fat (I still like some in my stock).

And here it sits warming up while the jars are getting sterilized.



Going to process these in Quarts for 30 minutes at 15 pounds pressure. 1 inch head space. (From Ball Blue Book guide to preserving)