As we mentioned last week, we have altered the rules and are allowing the use of preserves – to show that a little extra effort yields an amazing product with less cost.
This week we used our homemade turkey stock made at Christmas. We preserved it by pressure canning (you cannot use a hot water bath for any meat related products) and followed the wisdom of the National Centre for Home Food Preservation on how to handle. We made 4.5 liters with leftover carcass and a few veggies. Total cost per liter was around $0.75.