In our recent Getting-Started Guide to Canning post, we introduced Matt and Marsha Wood, our very own “Canning Couple.” In this post, Matt and Marsha use their holiday leftovers to make turkey stock.
By Matt Wood, Data Network Manager
Cleaning up after the family Thanksgiving get-together, my sister-in-law got onto Marsha about the turkey and bones that she was just going to throw away. I suggested turkey stock in the pressure cooker. Marsha looked up a recipe for turkey stock on the Internet, but doesn’t remember the site she found it on. It called for bay leaves, salt and pepper with carrots onions and celery, and enough water to cover the bones. I later found Pressure Cooker Diaries with general directions.
What we used
- Pressure canner
- Turkey bones
- Celery, carrots and an onion
- Salt, Pepper, Poultry seasoning
- 7 quart jars, 6 ½ pint jars, zipper freezer bags
- New lids and bands
Making the stock
- Cut up 4 stalks of celery, 6 baby carrots and 1 onion into a 22-quart pressure canner.
- Place turkey bones with a little meat into the pressure cooker.
- About 1 tablespoon each of poultry seasoning, salt and pepper. We didn’t have any bay leaves.
- I added 14 quarts of water – enough to cover the bones by 2 inches. ( I did not think about breaking up the bones as it is a 22 quart pressure canner!)
- Close and lock the lid.
- Heat the pressure canner until steam starts to escape from the regulator vent. This took over an hour because of the amount of liquid.
- Once the weight giggled I checked and the pressure was 15 pounds per square inch (PSI). Lower heat to just maintain 15 PSI.
- Process for 45 minutes.
- Remove from heat, let pressure cooker cool. This took several hours.
- Once cooled, remove the bones, then strain.
- I brought the stock back to a boil adding some additional poultry seasoning and salt.
Can the stock
- Please see previous posts and the National Center for Home Food Preservation for complete canning directions.
- Wash pressure cooker, jars, rings and new lids. Preheat jars and lids.
- Fill jars with stock within 1 inch of the top of the jars.
- Place bottom plate and 4 cups of water in pressure canner.
- Place 7 quarts in bottom of canner, Then insert spacer, place ½ pint jars in canner.
- Lock lid on canner.
- Heat on high until weight giggles and pressure is at 15 PSI, reduce heat process for 25 minutes.
- At end of processing time, remove from heat and let the canner cool.
- Once pressure reaches 0 and the canner is cool, unlock and open the lid.
- Remove the jars from the pressure canner using a jar lifter and place upright on a towel, allowing to cool undisturbed for 12 to 24 hours.
I did get a bunch of jars of stock. I also put some of the stock (5 or 6 quarts) into freezer bags, laid them flat on cookie sheets and put them in the freezer.
I had about a quart left that I made turkey and dumplings by substituting turkey for chicken in Paula Deen’s recipe.