tag:blogger.com,1999:blog-5526768924178592295.post7894922320530287433..comments2024-03-28T19:35:24.365-07:00Comments on Rural Revolution: Canning turkey stockPatrice Lewishttp://www.blogger.com/profile/06012022335047974670noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-5526768924178592295.post-75464043409160357082016-12-18T11:21:41.172-08:002016-12-18T11:21:41.172-08:00Don't tighten the rings when taking them out o...Don't tighten the rings when taking them out of the canner. Tighten them *before* you put them in. <br />Do it like this: Load the jars, put the sealing lid on, and screw down the ring finger tight. (That means "just use your fingers.") Now loosen the ring, and tighten it again using your thumb and two fingers. It's tight enough. <br /><br />And, no, the jars won't explode. The pressure outside the jars (inside the canner) is just as high as any pressure inside the jars. They won't break. <br /><br />The actual seal is made when the contents cool down after processing. If you tighten the rings after removing them, you'll cut up the sealing substance and have a chance of a seal failure.Jimnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-48295309719518710992014-09-19T19:17:50.827-07:002014-09-19T19:17:50.827-07:00The vinegar also leaches calcium from the bones in...The vinegar also leaches calcium from the bones into your broth. I only use a "splash", but I've never heard of a rule of thumb for how much.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-87342789221881811152014-09-19T19:14:58.768-07:002014-09-19T19:14:58.768-07:00Now, this is how OC I am--I sterilize my jars in m...Now, this is how OC I am--I sterilize my jars in my water bath canner for 20 minutes for EVERYTHING I can--high or low-acid. It comes out of the canner, gets filled, then put right back in if it's a water-bath appropriate item or placed into the pressure canner with 3 qts. of already boiling water. I have never gone ahead and filled jars ahead to sit on the counter waiting their turn....I'm that picky. Sorry, but I don't trust anyone else's canning but mine. I KNOW how careful I am.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-9244864254736588822014-09-19T19:03:30.781-07:002014-09-19T19:03:30.781-07:00I've just checked the Presto Pressure Canning ...I've just checked the Presto Pressure Canning instruction book and it says 25 minutes @ 11 lbs. for quarts--which is what I've always gone by. Will research this further. Also, I refrigerate my strained stock so that the fat can be lifted right off--delicious AND fat-free!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-56559621199444636432014-05-04T09:08:48.238-07:002014-05-04T09:08:48.238-07:00I know this is two years late, but to jump in here...I know this is two years late, but to jump in here - the Ball timing is correct for liquid you only do the meat timing if you have more than half a jar of meat. AND I suggest that next time, when you finish straining your stock, you let it sit for an hour then use a ladle to skim off as much fat as you can. I skim into a large measuring cup (glass) then use the turkey baster to return the stock that invariably gets sucked up as part of the process. This reduces the fat issue, ensuring you don't have seepage of fat that might threaten your seal! EcoteriAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-17214650187001450902013-11-29T12:35:22.791-08:002013-11-29T12:35:22.791-08:00Times are based on how long it takes for the high ...Times are based on how long it takes for the high pressure and heat to penetrate to the most dense portions of the jars' contents, and to remain at that temperature for a sufficient length of time, rather than whether the product comes from vegetables or meat sources. Since broth and stock is all liquid, there is no need for long periods of pressuring. That is why all reliable sources say 20 minutes for pints, 25 minutes for quarts, at 10 pounds pressure. These times are based on scientific lab results in the test kitchens. If anything, Ball and the other sources are ridiculously OVER protective in many of their recommendations! Please, don't encourage them to be more protective.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-19207835720644497922013-11-22T16:17:41.174-08:002013-11-22T16:17:41.174-08:00We turn our oven on to 200 degrees, process all ou...We turn our oven on to 200 degrees, process all our jars for the multiple batches in the boiling water bath to sterilize them, fill the jars with the first batch & keep the remaining empty jars in the oven on a cookie sheet with a clean towell on it. This way you don't risk cracking jars, plus the second batch goes into hot sterile jars when its time for the second batch to go into the pressure canner. Rmember to use hot mitts when handling the jars that are in the oven as you begin to fill them for the second batch, as 200 degrees is too hot to handle with bare hande. Hope this gives you another useful way to have second batch jars ready to fill and process in the pressure canner. It works for us and never any cracked jars<br /><br />Sincerely<br />MarshaAnonymoushttps://www.blogger.com/profile/03324257417571606025noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-86262578914829301562013-07-28T09:24:25.172-07:002013-07-28T09:24:25.172-07:00I am so glad to come across this post! I was not ...I am so glad to come across this post! I was not prepared for the whole cooling and de-fatting step that so many other recipes called for. And I don't know about anybody else, but I hate getting amped up for a canning project only to find out I'm going to have to wait. Plus I think the fat really adds some flavor. Thanks for sharing. Oh, and feel free to check out my results once I get them in on http://thenotquitehomestead.blogspot.com :)Anonymoushttps://www.blogger.com/profile/15495063293582795211noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-788795680039875722012-12-06T17:36:26.289-08:002012-12-06T17:36:26.289-08:00This recipe sounds delicious. You wouldn't wa...This recipe sounds delicious. You wouldn't want to share it would you????Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-116660867163682082012-12-06T17:34:41.660-08:002012-12-06T17:34:41.660-08:00How much vinegar and white or apple cider? I had ...How much vinegar and white or apple cider? I had not heard of this but would really like to try it.<br />Thanks<br />DawnAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-70329328054752648462012-12-03T16:18:51.550-08:002012-12-03T16:18:51.550-08:00Hi Patrice, Got a pot on the go at this very momen...Hi Patrice, Got a pot on the go at this very moment, and was wondering if it was better to freeze it in muffin sized cubes and use as needed or to bottel. Think I will try both ways. We processed 8 very large meat birds on Sonday, cut it all into portionsand froze 20 meals. Not bad I'd say.Rina ... also Chester or Daisysmum.https://www.blogger.com/profile/12333551806415149497noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-2305517017607604072012-12-03T06:49:32.858-08:002012-12-03T06:49:32.858-08:00Sorry, should have responded to this sooner.
When...Sorry, should have responded to this sooner.<br /><br />When using Tattlers, I prefer to keep the jars in the pressure canner for about 10-15 minutes after the pressure has dropped to zero, before removing them. It's not absolutely **necessary** but it's what I do. When I remove each jar, I tighten the rings (using a towel, of course -- they're HOT!). Sometimes the lids will tighten, sometimes not. Tightening each jar has improved the rate of sealing.<br /><br />By the way, I don't remove the rings from the jars until they're fully cool -- about twelve hours.<br /><br />Tattlers work just fine in a pressure canner -- they're designed for it.<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-40256108533885381132012-12-02T21:59:23.138-08:002012-12-02T21:59:23.138-08:00I think in the future I will go with the 90 minute...I think in the future I will go with the 90 minutes, as I don't strain the fat out of my stock and I'm sure there is some small bits of meat in there, also. If I do strain until it's clear, I'll then do the 25 minutes at 15lb (due to altitude). I did have it boiling when I jarred it, but at over 5000ft altitude, liquids boil at much lower temps.<br /><br />Thanks every one for your responses. <br /><br />sidetracksusieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-61513698179854175022012-12-02T21:54:33.850-08:002012-12-02T21:54:33.850-08:00Believe me, you can leave those jars in there a lo...Believe me, you can leave those jars in there a long time and they will still be very warm! I use the Tattler's and last Wednesday I canned carrots and forgot we had homeschool PE in town. The canner had not depressurized yet when it was time to go and knowing how important this day is to my son, we left for town. I'm sure the pressure was down enough to open the canner fairly quickly after we left (1330) and it was 1600 when we returned. I opened the canner, lifted each jar out and tightened the ring when I set the still very warm jar down on the waiting towel. All of my jars sealed. <br />In a nutshell (I have problems with brevity, LOL), it is okay to wait for the canner to depressurize naturally, you MUST do so, in fact. The jars will still be hot when you open it, and it's the cooling down of the jars that create the vacuum. Just tighten the rings when you take them out at that time. <br />sidetracksusieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-29287835290699211592012-12-02T10:30:08.869-08:002012-12-02T10:30:08.869-08:00When I make my broth I put the carcass, skin and a...When I make my broth I put the carcass, skin and all into my biggest roast pan, add a bag of frozen onion/garlic peels and celery leaves, cover with water then add ground pepper and a bay leaf or two. Cover and let either bake in the oven or simmer on the woodstove for many hours. The last hour or 2 I take the lid off and let the bones brown up. Half way through I'll turn the bones so that whatever is in the water comes "up" and can get browned too, it makes a nicer coloured broth.<br /><br />The latest on Tattler lids says to hand tighten just as you would a single use lid. Since I've started treating them exactly the same as the tin lids, I haven't had a seal failure. <br /><br />Just ordered a bulk order of Tattler lids...woohoo! Can't wait til they arrive. Have been pondering on where to store them...I have a potato bin in the kitchen that doesn't work well for spuds..I think it will be handy for the lids though.KarenBCnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-21921084154366862542012-12-01T22:04:29.702-08:002012-12-01T22:04:29.702-08:00Yep, made stock, canned some, froze some.Yep, made stock, canned some, froze some.Maria Stahlhttps://www.blogger.com/profile/01860866965815658652noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-15251629781126297652012-12-01T20:57:25.235-08:002012-12-01T20:57:25.235-08:00Hi Patrice! I was wondering how the tattler lids ...Hi Patrice! I was wondering how the tattler lids do with pressure canning? I bought 200 lids when they were on sale a few months ago and have only used them for water bath canning so far. The directions say to tighten them immediately after pulling the jars from the canner, and I was wondering how this worked if you have to leave the jars in a pressure canner for a while while it comes down in pressure? Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-15304039330379514452012-12-01T14:39:49.964-08:002012-12-01T14:39:49.964-08:00Made a huge batch of broth with the carcass.I also...Made a huge batch of broth with the carcass.I also use an onion cut in half, carrots, celery, fresh parsley, dried thyme and a garlic head cut in half. Covered it all and Boiled the whole thing with the carcass in a 12 quart pot. Froze half and made turkey noodle soup with fresh veggies and left over turkey legs (that didn't go into the stock.) It was delicious and I look forward to using the rest at a later date. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-86485771239720898462012-12-01T13:58:47.278-08:002012-12-01T13:58:47.278-08:00I can so much stock. I am blessed with the largest...I can so much stock. I am blessed with the largest size All American Canner, and was GIVEN a 2nd canner....so with both canners, I can do 38 jars. And I do. Broth is such a mainstay in our diet. We are Weston A Price subscribers. I slow cook stewing hens, along with veggies, and strain through a colander to remove the large pieces. I aim to include as much fat as possible on my broth, and therefore process quarts for a full 90 minutes, like meat. <br /><br />Our family of 7 consumes at least a quart of broth a day. I use it in everything, including the base for a home made non-dairy baby formula (ala Nourishing Traditions) for our adopted 9 month old daughter. It is so convenient to make broth in giant batches, and then just open a jar the rest of the time. Shawnahttps://www.blogger.com/profile/13573908493081781618noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-12645432327215501462012-12-01T07:56:15.474-08:002012-12-01T07:56:15.474-08:00I think you hit the nail on the head, Christine. ...I think you hit the nail on the head, Christine. I don't "fine strain" the stock, I just filter out the bones, skin, etc. There are still bits of meat and other sediment which have indeed settled at the bottom of the jars, and the stock is cloudy. So yes, I'll continue processing this "rough strained" stock like it was meat, just to be on the safe side.<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-37501733025293300372012-12-01T03:57:38.303-08:002012-12-01T03:57:38.303-08:00I freeze it in ice cube trays, then dump all the c...I freeze it in ice cube trays, then dump all the cubes into some gallon freezer bags. Individual cubes let me use the exact amount of stock I need (sometimes a meat dish needs just a little bit of liquid.)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-63794249156482720892012-12-01T03:15:25.122-08:002012-12-01T03:15:25.122-08:00Patrice, I like you process my broth just like the...Patrice, I like you process my broth just like the meat for 90 minutes. I always inevitably have little tiny bits of meat floating around in it. I use a collander like you and not a muslin bag to strain it... I believe the ball book is considering that you strain it until it is clear. My broth is no more "clear" than yours is. I think that the cloudy broth tastes better it is just not as pretty as perfectly clear broth. After it cools then you can see the sediment in the bottom of the jar from the little bits of meat. I have been canning for over 30 years myself and I believe better safe than sorry when it comes to canning. <br />BTW to let you in on a great deal I got... I am so proud... I found gallon cans of pineapple at the Allens warehouse (The canning factory that makes popeye spinach here in Arkansas) for $3 each, so I bought a case of 6. Like you I buy gallon cans of stuff and then re-can it into smaller jars. I should get about 6-7 pints out of each can and since a can of pineapple at the store is almost $2 here I will be saving a load of money! Christinehttps://www.blogger.com/profile/15359548256030486087noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-1868006571778953452012-11-30T22:28:51.648-08:002012-11-30T22:28:51.648-08:00We saved our turkey carcass specifically to make s...We saved our turkey carcass specifically to make stock. Up to this point, we've always frozen the stock in 2-cup portions. I do need to start canning it, though.<br /><br />I had a blog post about making my own stock, and a friend commented on it. She said that after straining, I could reduce the stock way down, and fit it into one jar. Then I could just spoon a little of the concentrated stock into water, or directly into a dish. <br /><br />She said it kept for a very long time in the refrigerator. I just may try this sometime. It would definitely take up a lot less space!Miss Mhttp://rabbittalk.com/blogs/24carrot/noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-40076584764426175202012-11-30T20:58:34.099-08:002012-11-30T20:58:34.099-08:00Patrice,
Thanks, clear as mud!!!Patrice,<br /><br />Thanks, clear as mud!!!Sandy Livesayhttps://www.blogger.com/profile/06183449816586125720noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-22885828732137167162012-11-30T19:56:59.808-08:002012-11-30T19:56:59.808-08:00Next time you make a broth using bones you should ...Next time you make a broth using bones you should add in a few Tbsp. of vinegar. I use white vinegar and it helps to draw out the vitamins and minerals from the bones so then your broth will be even more nutritious. <br /><br />I also save my veggie scraps (carrot ends, celery ends, onion ends, and various veggie peelings). I put them all in a freezer bag and store in my freezer until I'm ready to make broth. I then add it to the broth while still frozen at the beginning. It seems to make my broth taste better, and I'm sure it is better for me with the added veggie nutrients. It feels good to use those scraps that otherwise would be in the compost. I can still compost them after I boil them in the broth, too. Daniellehttps://www.blogger.com/profile/05415551522840949735noreply@blogger.com