Another awesome use of a pressure canner. When you consider what constituted soup for the average prisoner in Auschwitz, a quart such a stock could really yield a lot of soup in a pinch. The last quarts I did were made with 5 carcasses and 4 of them were the remnants of hot smoked turkeys given to us as gifts. That smoke flavour has made for the best turkey soup I’ve ever built.

Looking forward to pressure canning bone broth too.