Pressure-Canned Turkey Stock
Turn that leftover turkey carcass into jars of golden, shelf-stable broth you can use all year. This pressure-canned turkey stock stays clear, rich, and ready for soups, gravies, and winter cooking.
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Equipment
- Large Stockpot at least 12 qt capacity
- Fine Mesh Strainer or cheesecloth
- Pressure canner
- Canning jars, lids, and bands pints or quarts
Ingredients
Instructions
- Add the turkey carcass, vegetables, and seasoning to a large stockpot and cover with cold water by about 2 inches. Bring to a gentle simmer (no rolling boil) or it’ll turn cloudy.1 Roasted Turkey Carcass, 2-3 gallons Water, 2 medium Onions, 2 Carrots, 2 Celery Stalks, 2 tsp Salt, A few peppercorns, bay leaves, or herbs
- Simmer 3–4 hours, skimming off foam now and then to keep the broth clear.
- Pour the broth through a fine mesh strainer or cheesecloth into a clean pot or bowl. Discard the solids.
- Refrigerate overnight. By morning, lift off the solid fat layer and toss it.
- Warm the strained broth back to a gentle simmer.
- Fill hot jars with hot broth, leaving 1 inch of headspace.
- Process in a pressure canner: 25 minutes for quarts or 20 minutes for pints at 10–11 lbs (adjust for altitude).
Notes
- Always pressure can (never water-bath) poultry stock.
- Store sealed jars in a cool, dark spot. Best used within a year, but still fine longer if the seal is tight.
- This same method works perfectly for chicken or duck stock, too.
Nutrition
Calories: 10kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 231mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 910IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.1mg
Servings: 6 quarts
Calories: 10kcal
Cost: $2.50