WSU Extension Q&A: Use pressure canner on turkey broth
Q. I am interested in making turkey broth with my leftover turkey carcass, then canning it. Is that possible?
A. Yes. It requires use of a pressure canner. The directions for preparation and canning of the broth are as follows: Place large carcass bones in a large stockpot, add enough water to cover the bones, cover pot, and simmer 30 to 45 minutes, or until meat can be easily stripped from bones. Remove bones and pieces, cool broth, strip meat, discard excess fat, and return meat to broth.
Reheat broth to boiling and fill jars, leaving 1-inch headspace. Wipe jar rims, adjust lids and process in a pressure canner. Process pints 20 minutes at 10 pounds pressure in a weighted gauge canner, 11 pounds in a dial gauge canner. Process quarts 25 minutes at 10 pounds pressure in a weighted gauge canner, 11 pounds in a dial gauge canner.
Adjust pressure for elevations over 1,000 feet. When processing time is complete, allow canner to cool naturally. After the canner is completely depressurized, remove the weight from the vent port, or open the petcock. Wait 10 minutes; unfasten the lid and remove it carefully. Tilt the lid away from you so that the steam coming out of the canner does not burn your face.
Q. I brought an insect into the Master Gardener office. They identified it as a masked hunter and said they had seen a lot of them this year. Can you tell me about this insect?
A. The common name for masked hunter is Reduvius personatus. It is not native to the United States but exists almost throughout all the states. It is a long, dark bug that camouflages itself in dust and dirt, and is a fierce predator of other pest arthropods. While this would be considered beneficial, the bite of a masked hunter can actually be painful. Thankfully, these are not usually in large numbers to warrant any control applications.
Q. How do my kids choose projects and publications for their 4-H club?
A. Club or group leaders will help youth choose projects according to their interests and ages. Some projects or publications are recommended for specific grade levels and are coded accordingly in the 4-H project book. They will be coded for:
- Primary: kindergarten through second grades (♦)
- Junior: third through fifth grades (✤)
- Intermediate: sixth through eighth grades (✹)
- Senior: ninth through 12th grades (❦)
Watch for the symbols throughout the project catalog.
Questions should be called in to the WSU Extension offices in Kennewick at 735-3551 or Pasco at 545-3511.
This story was originally published November 22, 2015 at 10:29 AM with the headline "WSU Extension Q&A: Use pressure canner on turkey broth."