This morning I skimmed the fat off the top and simmered it for about 2 hours to condense it a little bit.
|I pressure canned the pints at 15 psi for 20 minutes. |
One didn't seal so it's in the fridge and I'll use it to make some Turkey soup this week.
If we don't finish off the turkey by Sunday, I'll be canning the rest of the turkey, too.
I'm not letting any turkey go to waste this year!