Make sure you have some homemade chicken or turkey soup all canned up, so when someone is under the weather you can give and nourish.
The benefits of bone broth are numerous and are covered in my blog post Here. As well I love the books Nourished Traditions and the Nourished Kitchen for a deeper delve into this subject.
If you are doing turkey for Christmas (although I am hearing about a turkey shortage in NS but that’s a “discussion”for another day), start prepping right after your meal.
After Christmas, save your turkey bones. If you don’t want to do it right away, just bag and freeze. A bag of turkey meat can be frozen as well.
When you are ready, take your turkey bones out put them in a big pot and cover with water. Add salt. A bunch. If you taste the water it should taste like salty water. A lot of this will be absorbed and become much milder. Bring to a boil and then reduce to a simmer for 14 hours (or even up to 24.) after that strain the bones out. Either dispose or compost or reuse for bonemeal.
To the stock add herbs, carrots, celery, onions and turkey meat . Boil five minutes.
CAUTION! Many guidelines, tell you to not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. I don’t add these until I am using the soup. See below .
Salt to taste, if desired. Fill hot jars halfway with solid ingredients and then add soup liquid, leaving 1-inch headspace.
Remove any bubbles. Clean jar rims. Position lids on jars and adjust bands fingertip tight.
Pressure can process as per the directions on your canner, and for your altitude.
After 24 hours I remove the rings, and store on my canning shelves.
To use, I bring to a boil for five minutes. Then if I wish to add egg noodles or cream or other frozen veggies I do it now till cooked through.
It’s a perfect way to ensure homemade soup is all at the ready for not only people under the weather but also cold winter days or busy farm days.
So if you are lucky enough to be serving a turkey this Christmas, I hope you make the most of every last bit of it with this soup.
*If you do not have a pressure canner, you can just make the soup and freeze in glass quart jars 3/4 ways full. There’s always a way !
Love Jenn xx