Make & Take: Can Your Own Turkey Stock

Is there anything more satisfying on a cold winter day than a bowl of homemade soup? Turkey Day is over, and hopefully you’ve saved those turkey bones to make your own homemade turkey stock to use in soups and stews and many other delicious meals. Save freezer space and instead line your pantry shelves with pressure-canned stock to use  during the chilly months ahead. 

Bring your own pressure canner (or we can provide one for your use during class) and a pot of homemade stock (we’ll provide you with the recipe in advance).  You’ll be guided through the pressure canning process step-by-step and will bring home several jars of stock.

Pre-Registration required.

Fee: $25, payable by credit card in the registration survey, or by cash or check made out to UC Regents before December 2.