Turkey Bone Broth In The Instant Pot Canning Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking oil. Break up the carcass and place on the baking sheet.
• Roast in the preheated oven for 20 minutes.
• Combine celery, carrot, onion, and vinegar in a multi-functional pressure cooker (such as Instant Pot®). Add the roasted turkey bones and any liquid. Add enough water to cover the bones but not beyond the maximum level mark. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, in short bursts, about 5 minutes. Unlock and remove the lid. Remove solids and discard.
• Strain stock through a fine-mesh strainer lined with a double layer of cheese cloth. Refrigerate; skim off the fat before using or freezing.

Steps:

• 1. Place all ingredients into Instant pot.
• 2. Add water to max level.
• 3. Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
• 4. Set the Instant Pot to Program Soup/Broth. Adjust the time to 120 minutes.
• 5. When cook time has finished, press CANCEL; Let pressure release naturally and let broth cool a while.
• 6. When pressure is completely down and broth has cooled to a manageable temperature, with a slotted spoon, cast away the large pieces of bone and vegetables.
• 7. In a large container (I use Party Time Ice Cream containers, they are great for this) Place a mesh strainer over the top and pour the broth through. (There should be no vegetables, bone or meat in the broth.)
• 8. This recipe will make about 2 quarts or so of broth.
• 9. To freeze, divide broth into plastic containers and freeze for up to 3 months.
• 10. At this point you can either freeze the broth or can it.
• 11. To Can this recipe. Sterilize 9 pint size jars, rings and lids.
• 12. Pour broth into jars leaving 1 inch of headspace. Add 1/2 teaspoon of canning salt if you'd like. I prefer to keep mine unsalted until I cook with it.
• 13. Wipe rims jars with a clean wet cloth. Place sterilized lids onto jars and screw on rings to fingertip tight.
• 14. Place jars into a pressure canner on rack. Add hot water just enough to produce the steam needed to can.
• 15. Can at 10 lbs. of pressure for up to 1000 ft. above sea level and 15 pounds of pressure to over that. Can the jars for 25 minutes.
• 16. NOTE: Use a pressure canner for this step, NOT the instant pot!
• 17. When canning is done, allow pressure to come down naturally. Remove jars with canning tongs and allow to cool completely.
• 18. When cooled, label jars and put on a dark shelf in the pantry and store up to 1 year.
• 19. Your soups will taste amazing!

Steps:

• Combine carrots, onion, celery, garlic, peppercorns, salt, thyme, rosemary in a multi-functional pressure cooker (such as Instant Pot®). Cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 25 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid.
• Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.