I decided to start pressure canning meat for the same reason.
The meat keeps indefinitely and does not get freezer burns or nasty freezer taste.
I cook the meat and make broth and then put the meat and broth in can can that. I do not can it as soup because I do not care for how pressure canned veggies come out. I just open the jar and add the veggies fresh and no one would be the wiser that the meat had been pressure canned.
I especially like making turkey soup and canning the stock for gravy and some jars with broth and meat for soup later in the year when everyone is tired of eating the same chicken and beef and pork. And it’s virtually impossible to find turkey broth or turkey soup on store shelves.
“I especially like making turkey soup and canning the stock for gravy and some jars with broth and meat for soup later in the year when everyone is tired of eating the same chicken and beef and pork.”
I love having homemade canned stock to use in soups. I’m not sure why but it seems like the pressure cooked stocks just have so much intense flavor.
“And it’s virtually impossible to find turkey broth or turkey soup on store shelves.”
I was wondering about that when I was canning turkey stock from this year’s Thanksgiving turkey. I don’t recall ever seen turkey broth in the stores! But I figured I could be missing it because I haven’t looked in years. I kind of just go to the same aisles and buy the same stuff all the time. So I miss a lot of new things. Same with TV shows.
I always use the stock from the last turkey to moisten the dressing and if needed, to make the gravy for the current turkey. And then the cycle continues.
This tread reminds me. When making jelly, don’t toss those fruit pits, cores and skins. Cook them down and press the residue pulp through a colander as best you can to make fruit butters.