Turkey went on sale and I bought two 12 pounders. I live by myself and am never going to eat a whole turkey! However, I am canning them in one pint jars for soups, stews and such. The first one went down yesterday as 12 pints of meat in broth. Considering my pressure canner only holds 4 pints, it is slow going. Still, for $5 at the thrift store, a bargain. I left a lot in the soup pot and just added the second turkey and more spices. I will probably get another 12 pints or so of meat in broth.
Then the fun begins. I will take the bones out and bake them until they are brown and toss back into the pot, adding onion, garlic, white wine, bay leaves, peppercorns, a few vegetables, and simmer at least 24 hours. When it is really good, I will strain the stuff out and reduce the remaining broth. Then I will can that too. I use no salt at this stage, only when I cook with it later.
When I started peeling garlic, some of the cloves were already sprouting.
So, incorrigible gardener that I am, I quickly ran outside and planted 5 softneck garlic cloves. Hard to let a sprout go unplanted.
Back to kitchen duty! I do not want to leave a pressure canner unattended. I am also taking kitchen duty as an opportunity to study herbals.