Turkey Stock

Turkey Stock

Turkey carcass boiled for 12 hours. Processed quarts for 25 at 10 lbs

Tried the 4ever recap lids with new black seals.

Turkey Veggie Soup

Canned Turkey Veggie Soup

Makes 4 Quarts

1 cup celery, finely diced
4 cup carrots, sliced
2 cup corn, fresh or frozen
3 cup shredded turkey
10-12 cups homemade turkey broth, strained
Salt & pepper

Bring broth up to a boil.
Add 1/4 cup celery to each jar.
Add 1 cup carrots to each jar.
Add 1/2 cup corn to each jar
Add 3/4 cup turkey to each jar.
Add salt & pepper to taste.

Carefully ladle hot broth into jars covering turkey and veggies. Leave a 1 inch headspace for each jar. Stir contents in the jar to remove air bubbles. Wipe rim of jar and add the lids and rings to all four jars. Slowly put in pressure cooker filled with warm water.

Process in a pressure cooker at 10 lbs pressure for 90 mins (75 mins for pints). Make sure all the lids have sealed before putting up.

Recipes for next year

Canned Pickled Beets Recipe
Serves: 4
Ingredients

4 - 5 lb small beets (40 - 48)
2 tbsp pickling salt
1½ cups sugar
3 cups vinegar
2 tbsp mixed pickling spice, tied in cheesecloth bag
1 cup water

Instructions
1. Wash the beets and remove most of the tops, leaving about ½ inch of beet top remaining.
2. In a large boiling pot of water, cook the beets until barely tender.
3. Remove from the stove.
4. Submerge the beets in a large bowl of ice water, I find this helps the skins come off with more ease.
5. Cut off the tops and the roots completely, then remove the skin.
6. Peel and slice beets into preferred size, I like larger chunks and not slices.
7. Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil;
reduce the heat and simmer 10 minutes.
8. Add the beets to the pickling liquid and return to a boil.
9. Remove the spice bag.
10. Carefully ladle te beets and pickling liquid into hot sterilized pint jars, leaving ½ inch headspace.
11. Remove any air bubbles with a non-metal utensil.
12. Add additional pickling liquid, if needed, to keep the proper headspace.
13. Wipe the jar rims thoroughly with a clean damp cloth, failure to do this can result in the jars not sealing
properly!
14. Seal the jars and process for 35 minutes in a boiling water bath.
15. For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.

ROASTED CORN SALSA

MAKES 4 (1-PINT/500 ML) JARS

8 ears fresh corn, shucked with silks removed

5 cups chopped tomatoes (approximately 3 pounds/1.4 kg tomatoes)

1 cup/150 g chopped poblano peppers (about 2 large peppers)

1 cup/160 g chopped red onion (1 small onion)

1½ cups/360 ml apple cider vinegar

¼ cup/60 ml bottled lime juice

2/3 cup/130 g granulated sugar

1½ teaspoons ground cumin

½ teaspoon red pepper flakes

1 teaspoon sea salt

1 teaspoon coriander seed

Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

Preheat the broiler to high. Place the corn on a rimmed baking sheet and place under the broiler.

Broil the corn, turning, until the kernels are lightly browned on all sides, about 3 to 5 minutes for each side. If you prefer, this roasting can also be done outside on a grill.

When the corn is cool enough to handle, cut the kernels from the cobs with a large, sharp knife. (You should have approximately 3 cups/460 g corn kernels.)

Combine the corn kernels, tomatoes, peppers, onion, vinegar, lime juice, sugar, cumin, red pepper flakes, salt, and coriander in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, until the liquid has reduced. Taste and adjust the spices as needed.

Ladle the hot salsa into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes

Fermented Hot Sauce

The last of the peppers have been picked and are fermenting.

Pickled Peppers
3 lbs. red peppers–any variety from sweet to scorching
4 to 6 cloves garlic, peeled and minced
2 quarts water
2 Tbls salt
1/4 cup fresh whey

Mix the salt into the water dissolving completely to make the brine.
Wash and cut the peppers removing, stem, seeds and white pith.
Place the peppers in a half gallon mason jar.
Pour enough brine over to cover.

Install fermentation lock and cap.
Place it on a plate or in a bowl to protect your counter from spillage.
Keep it at room temperature for 3-6 weeks 

Taste after 3 weeks.

Remove peppers saving the brine and puree them in a blender or food processor.

Strain the puree through a fine mesh colander, sieve of or food mill.

Freeze or refrigerate the pepper solids. Use for flavoring agent for beans, soups, stir fries  where you want a bit of heat and sour.

Strain the brine through a coffee filter and boil for 1 minute .
Allow it to cool and store in the fridge. 

Hot Sauce

1 cup strained, fermented pepper liquid
½ cup vinegar
½ teaspoon canning salt
1 teaspoon sugar (optional)
Xanthan Gum to thicken