Homemade Turkey Broth to Can or Freeze
Feb 27th, 2008 by Sylvia
I cooked two turkeys for Thanksgiving last year and had quite a lot of meat left over for the coming days. We enjoyed turkey pannini sandwiches all the next week after Thanksgiving:
Two slices of good bread spread lightly with butter
A smear of Dijon mustard
A few pieces of turkey meat
A slice of swiss cheese
A bit of my homemade cranberry relish
Then they are grilled on the Foreman grill til brown and crisp.
I cooked the turkey carcasses in my Nesco roaster til the meat fell off the bones. When cool, I pulled off the meat. Then I put the broth and meat into 1 quart mason jars. I froze mine this year. If you freeze in a jar, be sure not to fill the jars to the top. Just fill about 3/4 full and put the lid and ring on.
If you want to can your broth, you will need a pressure canner. Can quarts at 10 pounds pressure for 75 minutes.
You can also freeze this broth in jars filled 2/3 full and sealed with a lid and ring or in rigid plastic containers. It will keep about 1 year frozen.
