Rose, Thank you from Central CA, from a 63 yr old widow, going on 8 yrs. Your wealth of knowledge has blest my adults children, their ever growing families as well as myself. Sharing also your relationship with your beloved husband keeps me focused on all the little ways my beloved supported me time and again in all my endeavors. Truly you, both, are such a blessing to witness. Happy 3rd week of Advent, and Merry Christmas to you both 💕 🙏
Ms Pam, I want to express my sincere 5hanks. I am a fairly new canner. I have with bathed canned but have been afraid to pressure can. I even purchased a Presto Electric canner TWO YRS AGO, but have been too afraid to try it. Meat is so expensive and was afraid I’d do it wrong and waste all of that meat. But after watching your videos, I finally got the nerve to try. I canned 5 qts of beef chunks and 4 qts plus 1 pint of chicken yesterday!! 🎉 I don’t think I would have finally done it if it had not been for your videos. THANKS YOU FOR ALL YOU HAVE DONE AND ARE CONTINUING TO DO FOR US ALL!!!
Oh my goodness😲 The same for me I walk by the box all the time.😕 I feel awful that haven't tried to use the Nesco canner I am going to be brave and try canning Turkey broth after the holidays. I can't thank you enough for this video and all the positive comments.
This was the thing that really unlocked my ability to save enough grocery budget to move to bulk buying. It also got me comfortable with my pressure canner. I do this with everything carcass. I find my roaster is absolutely irreplaceable in this process as it both bakes and then boils in one pot, tucked away in a corner so it can simmer for 48 hours. I also add some kind of acid (lemon, vinegar, or wine) to break everything down. And I freeze all my veggie and herb scraps in ziploc bags in the freezer so I don't use up the good veg. Onion roots and skins (washed), carrot peels and degreened tops, washed potato peels, celery roots and leaves, garlic skins and roots, the stalks of any herbs except rosemary which is reserved for beef broth only (it's so powerful). The frozen herbs go into a separate bag and get added at the end of processing once it smells right. We call it "waste water" because it's 100% scraps that most people toss in the trash. We make hundreds of quarts every year and use it in just about everything that calls for water. I have a 26 quart roaster so I get about a dozen quart jars with every run.
Thank you so much. I need these recipes for the Nesco. I just brought a second one it’s $89 now on Amazon! Please do more canning videos with the Nesco!!💕
I'm also in the Central Valley of California and am a 73 year old widow. I agree with you about consumerism and made the decision to give giifts of myself this year by giving various types of needlepoint projects. Some few gifts for my teenage grandchildren and my very young greatgrandchildren. I wish a blessed and véy merry, loving Christmas for you.
I have 2 Nesco canners and have never had any explosive siphoning. I unplug my canner after the timer is done, wait the one hour then slowly crack.open the lid enough to prop it with a wooden spoon so the canner slowly acclimates for about 15 mins. Then I fully open the lid and remove my jars. Love all your videos! Happy holidays to you and yours this holiday season from Ontario, Canada.
I recently discovered the process of roasting then simmering my turkey/chicken carcass with veg. I simmer my concoction all night in my crockpot . Then I can process the broth in my Nesco the next day. Thanks for your encouragement. I have learned a great deal from your informative videos . I am confident that my canning is safe. Proper procedures are critical.
I love love making bone broths! I always freeze my broth in whatever jars I can recycle so its in various sizes. I haven't yet pressure canned any broth (next on my learning list). I currently have chicken, turkey, ham, vegetable and beef (25 jars)
I use a Nesco as well and I used to have the siphoning problem but I have discovered if I leave it in the canner for maybe an hour longer it has eliminated the problem.
That looks wonderful! My hubby would not let me save my turkey bones. I was actually going to try to make some bone broth. Maybe I'll get some chickens and do this. Thank you for t sharing this. Thanks for the info on the vinegar. 💞💞❤️❤️🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻✌️
I will be roasting my turkey bones this year. Mom started roasting beef bones before making broth when I was 10 or 11 and it made such a difference. I'm down to my last pint or two of turkey broth and it will be going into this year's gravy.
I keep all my chicken bones in the freezer til I have enough for a broth…never occurred to me to roast them first! I’ll be doing that next time… and I usually dehydrate my broth to reduce space :-) Thanks for all the tips and Merry Christmas to you and Jim 🌲🇦🇺
I have always just frozen my broths. I think I will try canning it next time. Thanks for helping me be braver. We smoke our turkey so when we make broth it has a light Smokey flavor.
I did this back in January 2023 after you showed us how to do it. It was delicious! I still have a bunch of quarts left. I used several after Thanksgiving to make soup.
Love homemade bone broth! I drink 8 to 16 ounces every single day! I make beef bone broth. I use an 8 quart InstaPot Pressure Cooker. Followed instructions from Mary's Nest on Pressure cooking Bone broth and it comes out beautiful every time - very gelationous...so lots of nutritious collagen! Whole process from start to finish- including clean up - about 3 hours. I get typically 2 quarts + maybe a pint..
If your having syfoling let it cool off longer more than an hour before you crack the lid on your Nesco . I’ll have a Nesco one also. I hear All your lids are popping! 🎉
Thanks for another great video! I don’t know why, but the NCHFP website recipe for bone broth doesn’t include use of vegetables. However I did find the time recommended for vegetable broth on Bernardin’s website as 30 minutes for pints and 35 for quarts, so that’s the time I use for my bone broth since I do add veggies to the broth like you do. I’ll have to try roasting the bones! Thanks!
@@andrea48164soup times are significantly longer, the same as meat time. Since most of what we call broth has a significant amount of vegetable in it, I use the vegetable broth time which is slightly longer than the bone broth time.
Beautiful bone broth. I didn't roast them first and will do that next time. It sure made a delicious looking broth. I just made a half dozen jars of organic chicken broth in pint jars. Only two of us and I do small batch everything nowadays. I don't have a ton of freezer space. I make my broths in my largest Instant pot and it comes out wonderful. Its fun and easy to make broth and I enjoy making it often. I put a very large strainer right into my pot of broth. Push it down and scoop out my clean broth right from the pot. So much easier and no mess. You mentioned that Stuffing turkey is not recommended. I did hear that before but I'm your age and have always made stuffing in my turkey's. I have made them every year since I was 18 and my mom before me..never a problem. Oh coarse 'careful' about temperature of stuffing when stuffing our birds. We love all cornbread southern style stuffing and in the bird it adds even a better flavor.
Assigilating the bones with something that's acidic... Yes, ACV works, but you'll find that a cheap red wine or vermouth will give you a much better flavor! No alcohol will be left behind!
I like the roasting of the bones and vegies added. I have always done it my Mom's way of just boiling the bones with bay leaf and spices then straining and taking off the meat for a casserole or chicken/turkey salad or soups. I will definitely try the roasting next time. Thanks !
I saw one of your videos with that explosive siphoning! I've never experienced that myself, but I'm also at a whopping 625 feet above sea level in NC and that may well play a part. But something else I learned from one of your earlier Nesco videos was to open the canner in "steps," including sticking the handle of a wooden spoon into the barely-opened lid for about 10 minutes or so. I do get some siphoning on occasion, but my siphoning experience is GREATLY limited now that I've been using that wooden spoon trick. THANK YOU for your wonderful and amazing instructional videos!!!!
Love your channel. I got a Nesco based on your videos. Instructions say to wait one hour before opening up the pot. I really don’t look at the pressure gauge. I wait till the hour is over. I never had a siphoning problem. I hope this might help you.
I have a Nesco canner and I often get siphoning as well. I try to be as patient as I can and let the Nesco canner go to zero, then unlock and walk away for a few minutes. Then I lift the lid a bit and then close it and come back in a few minutes. Then I open it carefully and remove the cans. I wondered if I was overfilling my jars or not tightening up the lids enough or something, but there’s no rhyme or reason as far as I can tell. I still like the canner, tho. So much easier than pulling out the All American!
Pam: Thanks for all your good information this year. Don't forget to take a few days for you and Jim to recover from the holidays. I am sure the followers of the channel would understand. And we will be back to watch again once you have taken a well deserved respite. After the bones are roasted and you're making stock it would be a good job for your electric roaster. Often tomato paste and soy sauce are added to foods to increase the Umami level of dishes. The gelatinous substance you mentioned at the start of the video is collagen and it is good for us to consume. I am lazy and electric rates for off peak time are lower so I usually simmer it overnight in my roaster or crockpot. But I agree that 3 days is too long. Is it possible that you may have put a tiny bit too much water in the bottom of the pressure canner. I would place a towel over the top when opening just to be safe. Have a good holiday and see you in January.
Pam, thank you for this "recipe". I still have my Thanksgiving turkey carcass in the freezer to use and this looks delicious! I have an unrelated question..I have the Nesco electric canner and would like to raw pack some pork, but Nesco instructions are to add hot water. Would this be safe with the hot water vs cold jars? This may be a silly question but I want to be safe. Thank you.
Once my Nesco completely comes down from pressure, I barely crack it open I slip a pot holder in to keep the lid ajar for another 10-15 minutes before taking out my jars.
Pam, I’ve been having 1-2 fails in my Nesco. I pressure canned pork and 3 came out boiling and 2 didn’t. The 2 that weren’t boiling didn’t take. Failed 1 with turkey bone broth, failed 1 with beef stew. I called the company and they said the canner can’t have uneven pressure in side . I’ve had this canner for a little over a year. In the beginning I didn’t have any fails.
Rose thank you so much for all the information I’ve learned so much from you both , I just have a question if I can use a pressure canner with the juggler cause I don’t have a fancy one like that one ?
Great video Pam. I am embarrassed to say we have about 30 jars of all kinds of dis of broth in our cold room deer, moose pork beef and chicken. It’s such a valuable product to have on hand.🇨🇦💖
Thank you for sharing mine never taste right it tastes flat I’m going to try your recipe with chicken tomorrow. When I open the broth I have done I’ll add your ingredients 👍. Do you add the same seasoning to all your broth when making it?
Question for you - does your Nesco canner steam up your kitchen as much as using a stove top canner? We don't have an exhast fan in our kitchen so I'm careful about when I do any canning during the winter months and try to do it on days that are closer to freezing (or above)
Would be interested to find out if the nesco gets considerably higher than 15 psi. needing longer to cool to avoid the aggressive siphoning. Have found that using my regular canner I have better results.
Oh - I have a question! I noticed that you used the USDA suggestion of processing quarts for 25 minutes. I'm pretty anal about broth-making and often have a small amount of small shreds of chicken or turkey meat in my jars of broth. I figger if there's meat in there, then I should process the broth at times for meat. Is that correct? I'd sure rather be safe than sorry!
When roasting or adding onions for stock, you never need to peel them. The skin adds to the brown color while they simmer and release their flavor into the broth. Just trim a ½ inch off the root end and chop up. Peeling carrots is the same. Dont bother. Just trim a tiny bit off the top after a thorough washing. You can also roast tomato paste right along with the vegetables to deepen the color and umami taste. In fact, restaurants and commercial kitchens that make a great quantity of stocks and broths actually have buckets of nothing but carrot peeling, onion skin and trimmings, parsley stems, celery leaves and bases, mushrooms that have gone brown, etc, that are kept in the walk-in refrigerators... all waiting to be added to the kettles.
Since you have a very strong focus on food safety my question is this. I have had some LT food items in a supposed climate control storage unit for some years due to storm damage to our home storeroom. We just got the storage containers and most of the contents of the storage pod are now pretty molded. We had several cases of freeze dried cans of name brand foods. If the cans have some mold on them and on the paper label, but there are no dents in the cans, would the food be contaminated? (The ones with dents and/or more than a spot of mold we are immediately discarding). Right now have wiped down all the possible keepers with vinegar. Also plastic buckets of food (typical dry goods - rice, beans, grains, sugar) sealed in Mylar bags were stored as well. Some of the buckets have visible mold on them. I am leaning towards discarding the buckets of food. Your take on this will be greatly appreciated.
If they are sealed, they should be fine. Vinegar is not as good at killing mold as bleach. I would wipe down all the containers with a rag damp with bleach water to make sure the mold spores are killed. That’s a bummer, sorry you lost your food.
Instead, pat yourself on the back for what you are doing now! They say driving while looking in the rear view mirror will cause you to crash, so living while looking back isn’t helpful. You should be so proud of yourself!
So I was under the impression that bone broth cooked for 12 to 48 hours and you pulled all of the nutrition out of the bones. Then your broth achieves a gelatinous quality. Either way it’s still delicious. I made turkey broth with my turkey carcass. I got 4 quarts.
Rose, Thank you from Central CA, from a 63 yr old widow, going on 8 yrs. Your wealth of knowledge has blest my adults children, their ever growing families as well as myself.
Sharing also your relationship with your beloved husband keeps me focused on all the little ways my beloved supported me time and again in all my endeavors. Truly you, both, are such a blessing to witness. Happy 3rd week of Advent, and Merry Christmas to you both 💕 🙏
Ms Pam, I want to express my sincere 5hanks. I am a fairly new canner. I have with bathed canned but have been afraid to pressure can. I even purchased a Presto Electric canner TWO YRS AGO, but have been too afraid to try it. Meat is so expensive and was afraid I’d do it wrong and waste all of that meat. But after watching your videos, I finally got the nerve to try. I canned 5 qts of beef chunks and 4 qts plus 1 pint of chicken yesterday!! 🎉 I don’t think I would have finally done it if it had not been for your videos. THANKS YOU FOR ALL YOU HAVE DONE AND ARE CONTINUING TO DO FOR US ALL!!!
Get out that canner girl! You can do it! We’re here to help!
Oh my goodness😲
The same for me
I walk by the box all the time.😕
I feel awful that haven't tried to use the Nesco canner
I am going to be brave and try canning Turkey broth after the holidays.
I can't thank you enough for this video and all the positive comments.
Congratulations!!! Well deserved accolades for your accomplishment!
What a wonderful tip! Roasting the turkey carcass and vegetables brings out what the chefs call the "Maillard" reaction. It creates more flavor.
This was the thing that really unlocked my ability to save enough grocery budget to move to bulk buying. It also got me comfortable with my pressure canner. I do this with everything carcass. I find my roaster is absolutely irreplaceable in this process as it both bakes and then boils in one pot, tucked away in a corner so it can simmer for 48 hours. I also add some kind of acid (lemon, vinegar, or wine) to break everything down. And I freeze all my veggie and herb scraps in ziploc bags in the freezer so I don't use up the good veg. Onion roots and skins (washed), carrot peels and degreened tops, washed potato peels, celery roots and leaves, garlic skins and roots, the stalks of any herbs except rosemary which is reserved for beef broth only (it's so powerful). The frozen herbs go into a separate bag and get added at the end of processing once it smells right. We call it "waste water" because it's 100% scraps that most people toss in the trash. We make hundreds of quarts every year and use it in just about everything that calls for water. I have a 26 quart roaster so I get about a dozen quart jars with every run.
Thank you so much. I need these recipes for the Nesco. I just brought a second one it’s $89 now on Amazon!
Please do more canning videos with the Nesco!!💕
Thanks Pam and Jim.
You're both gem's❤❤🤗
I'm also in the Central Valley of California and am a 73 year old widow. I agree with you about consumerism and made the decision to give giifts of myself this year by giving various types of needlepoint projects. Some few gifts for my teenage grandchildren and my very young greatgrandchildren. I wish a blessed and véy merry, loving Christmas for you.
I have 2 Nesco canners and have never had any explosive siphoning. I unplug my canner after the timer is done, wait the one hour then slowly crack.open the lid enough to prop it with a wooden spoon so the canner slowly acclimates for about 15 mins. Then I fully open the lid and remove my jars.
Love all your videos! Happy holidays to you and yours this holiday season from Ontario, Canada.
Oh Wow. The concentration you got on that broth is something to behold!
Looks delicious! Thanks for the tips for roasting the carcass and veggies. I never tried that. Can't wait till my next turkey!
I recently discovered the process of roasting then simmering my turkey/chicken carcass with veg. I simmer my concoction all night in my crockpot . Then I can process the broth in my Nesco the next day. Thanks for your encouragement. I have learned a great deal from your informative videos . I am confident that my canning is safe. Proper procedures are critical.
Merry Christmas Pam and JIm! We love you two and wish you the best of all holidays this year! I see good times coming for us here in the US once more.
Awesome timing! Getting ready to turn the blessed turkey into broth later this week and can. Happy holidays! Peace
I love love making bone broths! I always freeze my broth in whatever jars I can recycle so its in various sizes. I haven't yet pressure canned any broth (next on my learning list). I currently have chicken, turkey, ham, vegetable and beef (25 jars)
Fabulous timing!! My agenda for today was laundry and canning turkey broth! I’m going to try roasting first this time. Thank you!
Glad I caught you doing your broth!! Thank you. 2 great minds run together!!❤❤
THE best bone broth i ever made was from a smoked turkey carcass. I made an asian soup with it. Soooo delicious 😋
Yum
Thank you Pam as you continue to teach
I use a Nesco as well and I used to have the siphoning problem but I have discovered if I leave it in the canner for maybe an hour longer it has eliminated the problem.
That looks wonderful! My hubby would not let me save my turkey bones. I was actually going to try to make some bone broth. Maybe I'll get some chickens and do this. Thank you for t sharing this. Thanks for the info on the vinegar. 💞💞❤️❤️🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻✌️
Happy Holidays Pam and Jim!
Thank You for all the videos!
I love making bone broth! I only recently started making it, and I cannot believe how delicious it tastes.
Thank you, Pam & Jim, for another very informative & helped video! Our education continues! 😊
Yay! A new video!❤❤❤ this is my favorite channel
Thank you! Jim
I will be roasting my turkey bones this year. Mom started roasting beef bones before making broth when I was 10 or 11 and it made such a difference. I'm down to my last pint or two of turkey broth and it will be going into this year's gravy.
Such a nice process! I am looking forward to using this method for more flavorful broth. My husband and I adore you and your teaching!
Thanks for your comments. Jim
Great video! Looking forward to watching you do a "huge" batch of chicken broth
I keep all my chicken bones in the freezer til I have enough for a broth…never occurred to me to roast them first! I’ll be doing that next time… and I usually dehydrate my broth to reduce space :-) Thanks for all the tips and Merry Christmas to you and Jim 🌲🇦🇺
I have always just frozen my broths. I think I will try canning it next time. Thanks for helping me be braver. We smoke our turkey so when we make broth it has a light Smokey flavor.
Perfect timing! I have 3 turkey carcasses to do😊. Thank you
I’m going to try that after our Christmas supper. Thank you
I also crack the bones for extra flavor, From the marrow.
I did this back in January 2023 after you showed us how to do it. It was delicious! I still have a bunch of quarts left. I used several after Thanksgiving to make soup.
Love homemade bone broth! I drink 8 to 16 ounces every single day! I make beef bone broth. I use an 8 quart InstaPot Pressure Cooker. Followed instructions from Mary's Nest on Pressure cooking Bone broth and it comes out beautiful every time - very gelationous...so lots of nutritious collagen! Whole process from start to finish- including clean up - about 3 hours. I get typically 2 quarts + maybe a pint..
Turkey noodle. A must after Thanksgiving. One dish rolls into another great dish. Happy Monday.😊
Tossed bone broth of any type is delicious. Thank you for this video.
If your having syfoling let it cool off longer more than an hour before you crack the lid on your Nesco . I’ll have a Nesco one also. I hear All your lids are popping! 🎉
Thank you for all you do
I love my Nesco. I’ve started leaving 1 1/4 inch headspace and haven’t had problems with siphoning since.
You have made an interesting point. Jim
Thanks for another great video!
I don’t know why, but the NCHFP website recipe for bone broth doesn’t include use of vegetables. However I did find the time recommended for vegetable broth on Bernardin’s website as 30 minutes for pints and 35 for quarts, so that’s the time I use for my bone broth since I do add veggies to the broth like you do.
I’ll have to try roasting the bones! Thanks!
Roasting the bones & veggies, really brings out an intense flavor.
I had been told if you use a lot of veggies you’re supposed to can the strained broth at soup times.
@@andrea48164soup times are significantly longer, the same as meat time. Since most of what we call broth has a significant amount of vegetable in it, I use the vegetable broth time which is slightly longer than the bone broth time.
@@genskitchenmagic2957 is that specific to only certain types or amounts of veggies? I’ll have to look into that more.
Beautiful bone broth. I didn't roast them first and will do that next time. It sure made a delicious looking broth.
I just made a half dozen jars of organic chicken broth in pint jars. Only two of us and I do small batch everything nowadays. I don't have a ton of freezer space. I make my broths in my largest Instant pot and it comes out wonderful. Its fun and easy to make broth and I enjoy making it often.
I put a very large strainer right into my pot of broth. Push it down and scoop out my clean broth right from the pot. So much easier and no mess.
You mentioned that Stuffing turkey is not recommended. I did hear that before but I'm your age and have always made stuffing in my turkey's. I have made them every year since I was 18 and my mom before me..never a problem. Oh coarse 'careful' about temperature of stuffing when stuffing our birds. We love all cornbread southern style stuffing and in the bird it adds even a better flavor.
We appreciate your comments. Jim
Assigilating the bones with something that's acidic... Yes, ACV works, but you'll find that a cheap red wine or vermouth will give you a much better flavor! No alcohol will be left behind!
I like the roasting of the bones and vegies added. I have always done it my Mom's way of just boiling the bones with bay leaf and spices then straining and taking off the meat for a casserole or chicken/turkey salad or soups. I will definitely try the roasting next time. Thanks !
Thank you!
I saw one of your videos with that explosive siphoning! I've never experienced that myself, but I'm also at a whopping 625 feet above sea level in NC and that may well play a part. But something else I learned from one of your earlier Nesco videos was to open the canner in "steps," including sticking the handle of a wooden spoon into the barely-opened lid for about 10 minutes or so. I do get some siphoning on occasion, but my siphoning experience is GREATLY limited now that I've been using that wooden spoon trick. THANK YOU for your wonderful and amazing instructional videos!!!!
Love your channel. I got a Nesco based on your videos. Instructions say to wait one hour before opening up the pot. I really don’t look at the pressure gauge. I wait till the hour is over. I never had a siphoning problem. I hope this might help you.
Thank you for that tip, I will give that a try! Jim
I have a Nesco canner and I often get siphoning as well. I try to be as patient as I can and let the Nesco canner go to zero, then unlock and walk away for a few minutes. Then I lift the lid a bit and then close it and come back in a few minutes. Then I open it carefully and remove the cans. I wondered if I was overfilling my jars or not tightening up the lids enough or something, but there’s no rhyme or reason as far as I can tell. I still like the canner, tho. So much easier than pulling out the All American!
Pam: Thanks for all your good information this year. Don't forget to take a few days for you and Jim to recover from the holidays. I am sure the followers of the channel would understand. And we will be back to watch again once you have taken a well deserved respite. After the bones are roasted and you're making stock it would be a good job for your electric roaster. Often tomato paste and soy sauce are added to foods to increase the Umami level of dishes. The gelatinous substance you mentioned at the start of the video is collagen and it is good for us to consume. I am lazy and electric rates for off peak time are lower so I usually simmer it overnight in my roaster or crockpot. But I agree that 3 days is too long. Is it possible that you may have put a tiny bit too much water in the bottom of the pressure canner. I would place a towel over the top when opening just to be safe. Have a good holiday and see you in January.
Thanks for your comments. You have great holiday season, too. Jim
Pam, thank you for this "recipe". I still have my Thanksgiving turkey carcass in the freezer to use and this looks delicious! I have an unrelated question..I have the Nesco electric canner and would like to raw pack some pork, but Nesco instructions are to add hot water. Would this be safe with the hot water vs cold jars? This may be a silly question but I want to be safe. Thank you.
Ms Pam, you remind me of my high school teacher, I just love your videos ❤
Once my Nesco completely comes down from pressure, I barely crack it open I slip a pot holder in to keep the lid ajar for another 10-15 minutes before taking out my jars.
When you use your nesco be sure when you close the lid your gage should not be over a jar. Have it off your jars. Try that.
I wait more than an hour and I don’t get siphoning anymore and usually most of them seal. And I unplug it when it’s done 😊
Pam, I’ve been having 1-2 fails in my Nesco. I pressure canned pork and 3 came out boiling and 2 didn’t. The 2 that weren’t boiling didn’t take. Failed 1 with turkey bone broth, failed 1 with beef stew. I called the company and they said the canner can’t have uneven pressure in side . I’ve had this canner for a little over a year. In the beginning I didn’t have any fails.
Did you ask if you could have it replaced? Jim
@ no but I am going to call tomorrow and ask. Thanks Jim
Rose thank you so much for all the information I’ve learned so much from you both , I just have a question if I can use a pressure canner with the juggler cause I don’t have a fancy one like that one ?
Great video Pam. I am embarrassed to say we have about 30 jars of all kinds of dis of broth in our cold room deer, moose pork beef and chicken. It’s such a valuable product to have on hand.🇨🇦💖
Why be embarrassed? Make more, rotate, and use them. Jim
A jar in my nesco just did that explosive siphoning to me - the sound alone was terrifying!
Great video. Will try adding tomato sauce.
Love, LOVE YOUR CHANNEL! HELP I roast my turkey stuffed. Bread stuffing. Can I still use it for roasting for broth. Thank you and Jim!
Yes, absolutely. You can always strain it before you jar it to remove any bread scraps.
What I do with my presto electric canner is that when it beeps to let me know it's done is I unplug it and let it set for 1 hour without touching it
I no the feeling after about 6 hours of work I am worn out anymore beautiful broth
The propose of the vinegar is to leach the minerals from the bones! If you're making bone broth for health benefits, simmer it for at least 24-48 hrs.
Thank you for sharing mine never taste right it tastes flat I’m going to try your recipe with chicken tomorrow. When I open the broth I have done I’ll add your ingredients 👍. Do you add the same seasoning to all your broth when making it?
It depends. Jim
Question for you - does your Nesco canner steam up your kitchen as much as using a stove top canner? We don't have an exhast fan in our kitchen so I'm careful about when I do any canning during the winter months and try to do it on days that are closer to freezing (or above)
From what I have seems. it seems to be about the same: both are intermittent. Jim
Would be interested to find out if the nesco gets considerably higher than 15 psi. needing longer to cool to avoid the aggressive siphoning. Have found that using my regular canner I have better results.
Thank you for your channel. I always enjoy them.
What about fat removal? I usually use a fat separator with chicken broth . Does it make a difference? Thanks for all your videos!❤
Oh - I have a question! I noticed that you used the USDA suggestion of processing quarts for 25 minutes. I'm pretty anal about broth-making and often have a small amount of small shreds of chicken or turkey meat in my jars of broth. I figger if there's meat in there, then I should process the broth at times for meat. Is that correct? I'd sure rather be safe than sorry!
Ooh, beautiful broth...
Turkey bone broth is my favorite. It is tastier than chicken bone broth.
When roasting or adding onions for stock, you never need to peel them. The skin adds to the brown color while they simmer and release their flavor into the broth. Just trim a ½ inch off the root end and chop up. Peeling carrots is the same. Dont bother. Just trim a tiny bit off the top after a thorough washing. You can also roast tomato paste right along with the vegetables to deepen the color and umami taste. In fact, restaurants and commercial kitchens that make a great quantity of stocks and broths actually have buckets of nothing but carrot peeling, onion skin and trimmings, parsley stems, celery leaves and bases, mushrooms that have gone brown, etc, that are kept in the walk-in refrigerators... all waiting to be added to the kettles.
Good information.
Hello! Just wondering what you do with all the scraps from making the broth?
Yes, Pam's watch has does have the balance function on it. Jim
I chill my broth before canning to allow the fat to set so I can remove it.
Was the broth still warm when you put it in the canner?
You may feel “haggard” but your beautiful spirit never shows it!
Thank you so much for your kind words! Jim
I’m soo old school….Why not just use a Presto pressure canner to can quarts and pints at the same time?
We have a 23 QT Presto canner and process pints and quarts at the same time on an as needed basis. Jim
Have you ever freeze dried the broth?
Let us know how your canning experiences. Jim
Since you have a very strong focus on food safety my question is this. I have had some LT food items in a supposed climate control storage unit for some years due to storm damage to our home storeroom. We just got the storage containers and most of the contents of the storage pod are now pretty molded. We had several cases of freeze dried cans of name brand foods. If the cans have some mold on them and on the paper label, but there are no dents in the cans, would the food be contaminated? (The ones with dents and/or more than a spot of mold we are immediately discarding). Right now have wiped down all the possible keepers with vinegar. Also plastic buckets of food (typical dry goods - rice, beans, grains, sugar) sealed in Mylar bags were stored as well. Some of the buckets have visible mold on them. I am leaning towards discarding the buckets of food. Your take on this will be greatly appreciated.
If they are sealed, they should be fine. Vinegar is not as good at killing mold as bleach. I would wipe down all the containers with a rag damp with bleach water to make sure the mold spores are killed. That’s a bummer, sorry you lost your food.
@@cynthiafisher9907I’m not sure mold on the outside of cans has any effect on the contents inside
unless the cans appear unsealed.
@leewright1183 Well, it could if there is mold on the lid when you open it. I’m not obsessed with germs, but I would wash off the mold anyway.
Shopping Rules, never give up shopping. Yeah kippers for dinner.
Can you can raw turkey like chicken
I made a HUGE batch of broth. I want to kick myself for all the years I wasted the turkey bits lol
Instead, pat yourself on the back for what you are doing now! They say driving while looking in the rear view mirror will cause you to crash, so living while looking back isn’t helpful. You should be so proud of yourself!
@@cynthiafisher9907 Fair enough! Thank you 💜
So I was under the impression that bone broth cooked for 12 to 48 hours and you pulled all of the nutrition out of the bones. Then your broth achieves a gelatinous quality. Either way it’s still delicious. I made turkey broth with my turkey carcass. I got 4 quarts.
Yes, it does get gelatinous. Jim
Why does your oven make so much noise? I would lose my mind. Great Video. You are a very good teacher.
I heard that of course you’re not supposed to stop your bird the night before, but I never heard that you couldn’t stuff it at all.
That is new information from USDA. Jim