Reserve broth from cooking the turkey/chicken.
After eating, de-bone the turkey/chicken from the carcass. Either throw out the carcass, or boil it for more broth.
Pack the meat into pint canning jars, pressing down a bit as packing it in.
Pour broth into jars to fully fill.
Wipe down the top edge and seal with a hot lid and ring (finger tight).
Process in a pressure canner; follow the guidelines of your canner or any reputable canning book. I do 10 pounds pressure for 75 minutes for pints.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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