Occasionally, we purchase large Butterball Turkey Breasts to cook, not only for dinner, but to carve the meat off for our dog, Mika. She loves turkey, and it is so much healthier for her than purchasing it from the deli.
This past week, I cooked a 6 lb. breast. I had three other turkey carcasses in the freezer, along with some chicken ones too. I always save vegetable scrap peels, also. So I had enough in the freezer to pull out the large roasting pan and start some stock. I let it cook down for over a day and a half before I strained out all the veggies and bones.
It took all afternoon to process two rounds of turkey stock in the pressure canner. I ended up with 7 quarts and 6 pints for the pantry shelf. They will be so nice for making soups and gravy over the winter months.
My neighbor attended a church social dinner a few weeks back, and came home with a large pan of leftover corn on the cob. She gave it to me to do something with since she was too busy to do so herself.
I looked up some recipes in the canning books and ended up making some soups with all that corn. Most of the recipes are from the All New Ball Canning Book, some from the original Ball book. Below are two of them. Of course, since I was in canning mode, I continued with some others, too.
I had enough of the chowder to have some for dinner that night. All I added was some cream. It was surprisingly tasty. I had never had that type of chowder before.
Making the soups over the course of three days gave me 4 quarts of each variety. They will come in handy this winter when I feel like having an easy meal.
This week has been all about the harvested, ripening tomatoes. I will update on how much gets canned for the pantry. It looks like the plants are almost done for the season, so that will be a relief.
Have a wonderful weekend, everyone!
