I usually pressure can beef for soups and stews, and turkey.
When we’re done with the turkey carcass during the holidays, I cook it down well and make soup broth, which I can, some with the meat and some as just broth.
It’s great to be able to make a fresh pot of turkey soup in the middle of winter. I don’t can it as soup because I don’t like the way the veggies come out when pressure canned, so always just grab a jar or the canned meat and broth off the shelf and add the veggies fresh.
“When we’re done with the turkey carcass during the holidays, I cook it down well and make soup broth, which I can, some with the meat and some as just broth.”
I love love canned broth. Any kind. Or I guess it’s stock, since I usually make it from bones. But something about the canning process makes the flavor so intense. And I don’t even add meat