So I made some bone broth, just leftover Christmas Turkey carcass with dried garlic cloves simmering for 24 hours. I intend to always keep bone broth on hand- I just need to get organic chickens. Pressure Cooker for 20 minutes.
We got about 120 lemons for $30 and we are 3/4 of the way through canning the lemon juice for pies, etc. I learned the hard way, you can't overcook lemon juice- you loose the Vit. C. I put the jars in the Pressure Cooker for 10 minutes, but it was WAY too long and the juice came out orange and taste less sour. So Dang- but maybe still good for lemonade & desserts. The rest I Water Bath Canned for only 5 minutes, and they turned out great. I drink Lemon water everyday with fresh Ginger.
Also made some strawberry jam, but next is the orange juice & frozen peaches. I'm going to see if there are any good deals on Jars at GCF.
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