I have been running my crock pot for the last 5 days. First, I took broccoli and cauliflower and sugar snap peas that didn't get eaten and seasoned them up with onion powder and garlic powder and made more vegetable broth, 5 pints worth (pictures later.) Some of the cauliflower was a little off, but I cooked up and ate the rest for lunch on Saturday. The broccoli was past it.
After I emptied the crock pot of the vegetable broth I immediately started turkey bones with meat and cooked it down, since Saturday, adding old celery and also onion powder and I am running the pressure canner with 4 quarts of turkey broth as I write.
After emptying the turkey broth I left the crock pot on and added the rest of the turkey bones that I found taking up space in my porch freezer. Since the meat with the bones was very hot I let it cool before I separated bones from meat. When I filled my 4 quarts they were tepid, so I put room temperature water in the canner and started there.
TODAY's broth is so rich that even after adding filtered water to fill the quarts I am thinking about 4 turkey soup meals this winter. I think the next batch will also be rich.
When I started the next batch this morning, I put the water in with celery and onion powder, added half of the rest of the frozen turkey bones, cooked down for about an hour and then it was low enough to add the rest of the bones with the lid.
There was turkey meat attached to these bones, too.
For today's batch, there was so much turkey meat that I cleaned out of the colander when I strained the broth that I have fed Eva for the day.
I think I need to buy a new rubber ring for my pressure canner bc it was just enough time for the vegetable broth at 20 minutes, and that shouldn't be. I haven't replaced the original...'bout time. I have a dr's appt on Thursday, so I will be shopping.
