This weekend I had some time on my hands so I thought I'd cook up some little jars of food. My first project was ham and split pea soup. That is one of the three recipes of cured meats that has been approved by the government for home canning. The next project I did was turkey broth. I had the roast on Thanksgiving and I made it into stock by cooking it overnight at a very low temperature. It came out really good. Sometimes you can overcook a broth and it'll turn white all the calcium comes out but this was perfect when chilled. There was a nice gelatinous texture. So I canned up 4 pints of turkey broth. So the third project I made was a lentil soup with butternut squash, replacing the carrots in the recipe. And I added a little bit of breakfast sausage to it. The recipe was wonky anyway she said 24 cups and there was only 5 quarts in the recipe results- 24 cup is six quarts that's just the liquid in the recipe.
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