Canning is one of the best ways to save freezer space while keeping your goods preserved! It's not hard and it's well worth it!
Using a pressure canner is the best method for low-acid foods to avoid botulism. Canning this way will allow you to safely keep them on the shelf for years.
Shown here: 12 quarts of turkey broth made from one leftover carcass from Thanksgiving. The mineral rich broth was created by simmering the carcass for 48 hours on low heat. This ensures that all of the goodness and minerals from the bones have been extracted.
We use this as stock, soup base or straight up with a little sea salt!
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