Today’s project, 3 1/2 gallons of turkey soup with smoked turkey stock. I pressure canned 12 quarts of stock from 5 hot smoked turkey carcasses 8 months ago. This recipe used 3. Plus 10 quarts of filtered water.

Once it is done, I just pour it into XL freezer bags, freeze it flat, cut the bags in half, vacuum seal the halves, and throw them in the freezer for 2 person servings.

You really can’t screw it up unless you add too much salt. Total cost: $30. Servings: 28. Just over $1 per serving for what would cost $4.25 per can at the grocery store.