Monday, March 31, 2014

Turkey and Wild Spring Vegetable Broth for Canning!

Turkey and Wild Spring Vegetable Broth.
Vegetables included Dandelion Greens, English Plantain, Wild Garlic chives, Clover, Chickweed, and Watercress.  I used frozen turkey bones and also added balsamic vinegar, some left over white onion ends which I keep frozen, and salt.  It is probably one of the best broths that I have made.  Add water just above ingredients, simmer all day, strain and pressure can 20 minutes for pints and 25 for quarts at 10 lbs.  This would be great to make chicken soup when you are sick!

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