Simmered my turkey carcass for about 8 hours yesterday, strained it and put it outside to cool (until we went to bed, then in the inside fridge). Skimmed the fat this morning and ended up with 7 quarts! Recipe was the NCHFP chicken or turkey stock – 11 pounds for 25 min (apparently I can’t link because I attached photos)
Decided since I was canning that I’d pull my veggie scraps out of the freezer and make broth – ended up with 7 quarts of that as well! And everything sealed! This was 35min at 11 pounds.
Ended up using both my pressure canners because why not start gaining pressure on batch 2 instead of waiting the hour it takes to be able to open the canner on batch 1?
by Decent_Finding_9034
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Recipe [here](https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/chicken-or-turkey-stock/)
I love your kitchen!
Just canned 8 quarts of smoked turkey broth
Love your kitchen and your stove so cute