TURKEY BONE BROTH IN THE INSTANT POT + CANNING

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!