Originally Posted by Mike Johnson
... I always throw the leftover carcass under the broiler to crisp up a bit and then boil till reduced by half and then fill up to top and boil back down to half again.
... Safety is the #1 concern when canning and I NEVER take short cuts. I wish you the best of luck and if you have any questions feel free to send my a p.m.
...Oh yeah 1 more thing its addictive and you will be always needing more jars. I had to build a pantry to hold all my stuff.
Thanks for your post Mike. The reluctance to throw away left over carcasses is exactly why I am exploring this avenue too.
Yes, safety must always be the #1 consideration though it does not hurt to question established practice especially when looking to vary the conditions from those under which the practice was originally established. It is not about taking shortcuts but more about exploring the possibly of making established process more efficient - akin to the industrial revolution. The US Department of Agriculture documentation is the best I have to go on at the moment and so I will however if you don't ask questions you will never extent current knowledge.
Thanks for the offer of PM - I am sure that I will be picking your brains very soon
The jar storage space is already a problem here but in a slightly different way. I have already filled up all my fridge and freezer space with stock and so have had to resort to throwing carcasses away again !!!