The morning after Thanksgiving was foggy and full of hoarfrost.
I saw a solitary male quail acting as sentinel over his flock.
It was a good day to do some canning. On Thanksgiving night, Don deboned the turkey carcass and put it in our largest stock pot, then filled it about 3/4 full of water. I added a splash of vinegar (which was an excellent reader suggestion -- it draws nutrients out of the bones) and let it simmer all night and most of the next day.
I rough-strained the stock through a colander and started filling jars. My canner holds 18 pint jars at a time, and I knew I had at least two batches' worth.
Scalding and draining the Tattler lids.
First batch in the canner.
Because my stock has meat scraps in it, I pressure-can it for 75 minutes (for pints) at 13 lbs, which is the correct pressure for our elevation (not quite up the pressure in this photo).
First batch out of the canner. It was too late in the evening to start a second batch, so I added some more water to the pot with the carcass and let it simmer all night again.
The next day I canned up another batch.
Altogether I ended up with 29 pints of hearty turkey stock for future recipes. Not bad for something that might otherwise be called garbage.
I hope everyone did something similarly useful with their turkey carcass?