Thanksgiving 101: Making Stock From Your Turkey

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My favorite part of the Thanksgiving turkey is the carcass! Making turkey stock is so easy, delicious, and nutritious! Do not ever throw out your carcass again! Even if you aren’t hosing Thanksgiving dinner, you can ask the host what they are doing with the carcass. Don’t let them go in the trash! You also don’t have to wait until Thanksgiving to make stock, this can be done with any bones, so anytime you have a baked chicken or beef bones, don’t throw them out! If you don’t have time to make stock right now, just toss the carcass and all the drippings into the freezer.

In a large pot:

  • Carcass
  • Drippings, fat, veggies cooked with the turkey, etc.
  • Carrots (ends and peels work!)
  • Onions (ends and peels work!)
  • Celery (ends and leaves are great)
  • Herbs (I use thyme, parsley and bay leaves)
  • Other veggies of your choice
  • Salt and pepper
  • A tablespoon or 2 of Apple Cider Vinegar
  • Water to cover

As you cook during the week, save your veggie peels and ends for stock making. You can get a gallon size freezer bag and stick the veggies ends in until you’re ready to make stock. The apple cider vinegar helps draw out extra vitamins and minerals out of the bones. Bone broth is so good for you!

Let this cook for at least a few hours or you can even have it cook for a day or two. You can make it in a large crock pot or a large pot. Add more water if necessary. Be sure to keep taste testing to see if it needs anything. If it tastes too watery, let it cook down more. Keep in mind that bone broth will taste different than broth you make from a bouillon cube. Strain your stock. A tiny holed colander or some cheese cloth will do the trick. If you notice your stock is very oily/fatty, let the stock cool completely (put it in the fridge or outside if it’s cold enough). Skim off the fatty film and then bring the stock back to a boil.

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What to do with stock?

  • Make soup
  • Freeze the stock (ice cube trays work well for saving small amounts for cooking rice or flavoring other recipes)
  • Can the stock (I highly recommend the Presto 23 Quart Pressure canner)
  • Save the extra meat pieces for meals



Happy Thanksgiving + Black Friday Amazon Deals!

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I hope you all had a wonderful Thanksgiving! I love food, especially Thanksgiving food. Unlike many people, I go for the veggies! My plate is piled with string beans, corn, sauerkraut, and mashed potatoes (kind of a veggie… right?). I’ll eat one slice of meat and I won’t touch the rolls or pies! To me, there’s nothing better than a can (or 4) of Del Monte string beans simmered with onions and bacon grease. I’d take that over cake/pie/cookies any day! I can’t wait for leftovers for breakfast tomorrow 🙂

Some of you are probably out Black Friday shopping now or you’ll be up early tomorrow for the sales! Don’t forget that Amazon has fantastic deals this time of year. The best deals will sell out in seconds, so you really need to be on top of these things! I’ll try to post some of the hot deals, so make sure you’re following along.

You can head over now and view the 2013 Black Friday deals from Amazon. Don’t forget, Cyber Monday is right around the corner! Amazon posts Deals of the Day and Lightening Deals all the time. You’ll want to keep them out!

Don’t Cry Over Burnt Spaghetti Sauce

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This week has been one of my busiest weeks all summer. In addition to working outside the home for over 50 hours, I had 50lbs of peaches, 25lbs of tomatoes, and 10lbs of blackberries to can. On top of all that, I’ve been taking care of my chickens, trying to find time to blog, and shipping off some of the vintage goodies I’ve been picking up at flea markets and reselling online this summer.

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With the wonderful help of Savvy Momma and Nerdboy, we were able to put up 16 jars of blackberry jam, 4 jars of blackberry BBQ sauce, 24 quarts of peaches, 5 jars of pickles (it was 6 but 1 exploded), and 6 jars of peach honey. So you are probably wondering where the 25lbs of tomatoes ended up, right? They are in the trash. And not just 25 pounds of whole tomatoes, but 25lbs of hand picked, peeled, diced, cooked tomatoes with fresh herbs and garlic that my mom and I spent the entire day preparing. I was cooking it down on the stove (hotter than I should have) so I could quickly can it up before going to bed. I sat down for a minute at my laptop for the first time all day and that’s when I smelled it. The bottom of the pot (dang cheap, thin pots) scorched leaving my entire pot of tomato sauce smelling like smoke. It was awful. The smell was sickening all night long. I tried everything I could to save the sauce; I moved most of it to the crockpot, added a raw peeled potato, more seasonings, more garlic, sugar, lemon juice, wine… and even peanut butter (I read it online. I was desperate). Nothing helped. I let it cook in the crock pot some more in case some miracle would come in and save it. Finally, my mom pulled the cord of the crockpot, the sauce cooled down, and it was dumped outside. Are you shedding a tear with me yet?

It’s such a shame to waste all of those beautiful tomatoes and all that time we spent on them, but there was nothing I could do. We ended up with a lot of nice canned goods we’ll be able to use all year. It has already been a few days since the tomato sauce incident so I’m doing my best to forget it ever happened and to move on. I’ll be asking for a set of new big pots of Christmas. Nerdboy and I are tired of using an SOS pad to scrub the pots down after every.single.use. They are just so thin and don’t transfer the heat around the entire surface of the pot.

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Our next canning adventure might be apples if we feel like it in the Fall. I’m sure we’ll do a few more jars of stuff in between since I haven’t pulled out my Presto Pressure Canner in awhile (lets you can anything low acid, like soups, beans, and more!). I love that canning allows us a way to preserve food when it’s in season and then enjoy it all year. The peaches are so wonderful (though I wasn’t thrilled at the quality this year) you can eat them out of the jar with a fork, dump over vanilla ice cream, and of course, make a peach cobbler! To make peach honey, we made a “peach juice” from all the tossed peach skins and pits boiled in water. From that strained juice, I added some sugar and a little pectin for a thickener. It will make an excellent sweetener for hot tea and also a great sauce for pork or ham! I love using up the parts people normally trash to make a usable and delicious product! We did the same with apple skins and cores last year when we made apple jelly.

I’m off to grab some hot tea (with peach honey!) and maybe a brunch with eggies from my backyard. I have to go start yet another busy weekend! I need to sit down sometime soon and do some *gasp* school preparations that I have been waiting until the very last minute to complete.

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*HOT* Zaycon: Order Your $1.84/lb Chicken

Zaycon has opened up ordering for this year and if you’re interested, order before they sell out!

The price is $1.85/lb, which is a stellar price on boneless, skinless chicken breasts! This chicken is 100% natural chicken with no added hormones, additives or artificial ingredients.

Sign up here to view the dates and locations. (This sign up does not tie you to order anything) If you’re in Maryland, you should be able to find a pick up location in your area. They just opened up the order form for local orders! You’ll want to order as soon as possible because they do sell out!  You purchase a case (or more) 40 lbs of raw boneless chicken breasts for a very low price. You can split orders with friends and family as well.

If you haven’t heard of Zaycon, or need more info, please read here!

Making Pumpkin Puree and Pumpkin Butter

Now that Halloween and Thanksgiving are behind us, the pumpkins have to leave the front porch. We always buy a few pumpkins every year for decoration and usually one to carve. These pumpkins are the ones you’ll see at Walmart and Aldi’s around here for $3 – $3.96 each. You’d pay about $17 each for these guys at the pick your own farms around here, which is why Walmart and Aldi’s get my pumpkin business.

Normally, the old pumpkins get tossed in my garden to compost and the seeds regrow into pumpkin plants the following summer. And then the bugs eat my pumpkin’s vines. This year, I wanted to try something new to try to get my money’s worth out of these pumpkins. It took hours and hours, but I made 12 cups of pumpkin puree and 8 jars/containers worth of pumpkin butter.

Making pumpkin puree (or butter) really isn’t difficult, just time consuming. You should definitely give it a try instead of tossing your old pumpkins! Canned pumpkin at the store is pretty pricey, so this is quite the savings.

  1. I started with 3 large carving pumpkins. For best results, you’ll want to use a pie/sugar pumpkin, which are smaller and sweeter, but they are also much more expensive. My goal was to use up the pumpkins we already had, so I used the carving pumpkins. The taste isn’t quite the same, but it’s not bad.
  2. I rinsed each pumpkin off with water and then chopped them up into large chunks. Make sure you scrape out all the gunk and seeds. You can save the seeds for your garden or toast them later.
  3. Place your pumpkin chunks (skin and all) on a greased baking sheet. Skin side up. I could get 2 pans in my oven at a time. I think I ended up baking 7 pans worth of pumpkin.
  4. Bake each pan for about an hour on 375 degrees. You want the pumpkin meat to be soft enough to be scoopable with a spoon.
  5. Let cool so you don’t burn yourself
  6. Scoop out the pumpkin meat and sit it aside. The meat should easily separate from the skin. Compost the skins.
     7. Once you have a bowl of pumpkin meat, blend it to make a nice puree. I used my Magic Bullet because I didn’t feel like getting out my blender and I couldn’t find my food processor.
     8.Once it’s blended, you have pumpkin puree! I measured mine in 1-2 cup portions and put them in freezer bags to use for recipes later.
To make pumpkin butter:
  1. Dump the puree right into your crockpot
  2. Add sugar (I had about 14 cups of puree, and added 6-7 cups of sugar). Many recipes that I saw called for a 1:1 ratio of pumpkin- sugar, but I wasn’t doing that!
  3. Add spices to your liking: Cinnamon, Nutmeg, Ground Cloves, and Cumin
  4. Cook on low overnight with the lid propped open! You need the steam to be able to escape so that the butter can reduce down. I prop my lid with wooden spoons.
  5. In the morning, give it a stir and put it on high to finish it up. Add more sugar or spices if you want. There’s no strict recipe, just keep adding until you get the taste you want.
  6. The butter should be thick and dark.
  7. When you’re ready, turn the crockpot off and fill your jars or containers with the butter. You CAN NOT can pumpkin butter as it is too dense and not acidic. Your butter can be stored in the fridge for a few weeks or frozen. It is not shelf stable.

So there you go! It’s really not hard work to make your own puree and butter. Give it a try before you throw away your pumpkins next time! And let me know if you have questions!



Easy Homemade Caramel or Dulce de Leche from Sweetened Condensed Milk!

We just got a new coupon for $0.50 off any Eagle Brand Sweetened Condensed Milk, I hope you printed it! This coupon, paired with doubles and a sale should make for some very inexpensive condensed milk. So what can we do with all of it?!

There’s a very, very delicious “recipe” for homemade caramel out there and the only ingredient is Sweetened Condensed Milk! There are a few ways to make it, so take your pick.

First way, bring a large pot of water to a boil. Add the entire can of Sweetened Condensed Milk. The whole can, unopened, no holes, just the can. Make sure it is covered with a layer of water at all times. Lightly boil for 3-4 hours. You will probably have to add more boiling water to keep the can covered, so I would have another pot or tea kettle ready.

Second way, fill your crock pot with water and submerge the can of  Sweetened Condensed Milk. Set on Low for 8 hours.

When the time is up for either way, remove from water (Jar Lifters for canning work perfect) and sit aside to cool. Do NOT open the jar until it has reached room temperature or it will explode on you.

Third way, pour the Sweetened Condensed Milk into a double boiler and cook that way for about 2 hours.

Fourth way, create a “double boiler” method in your oven. See exact recipe below at the Eagle Brand website.

And then voila! Beautiful “caramel”, also known as dulce de leche. It’s perfect for dipping fruits or ice cream topping.

You can store leftovers in the fridge for quite some time. You can make a double batch and don’t open one can – it’ll last in the fridge sealed for months.

Now, I know someone of you will have something to say about the BPA in the can. By all means, I’m not expert of metal chemicals, but I have to address this because I’ll get nasty comments and emails about me killing my family with this caramel. Apparently, BPA doesn’t melt until a certain temperature which may not be reached while boiling the can, while BPA still leeches itself to food anyway the boiling may not cause too much of a difference. BUT if you’re concerned, open the sweetend condensed milk before boiling and dump it into a glass canning jar, place a lid on it, and can it like you would normally. I don’t know how long this method takes. I assume you could put it in the pot like in the first idea for 3-4 hours, but it might not take that long. Or just use method 3 and 4 since you don’t cook in the can with those steps.

So there it is! Super easy, super delicious! Print the $0.50 off any Eagle Brand Sweetened Condensed Milk coupon and pick it up next time you’re out!



Savvy Student Shopper’s Thrifty Finds

It was a slow week around here, but I bought something so I ought to share!

I went to the flea market last weekend, but there was nothing good. We left with nada!

I went to Value Village on Monday (25% off day) and found some Pyrex to buy! Unfortunately, it is the Early American pattern, which is one of my least favorites. I bough the 401 (the tiny bowl) because as I mentioned last week when I bought the other ugly brown 401, they are great for cereal/soup bowls! I collect cheap extras because one day I’ll have enough to stack them up in my cabinet and use them every single day. Maybe I’ll even have one 401 from every pattern 🙂 I felt really bad leaving the other bowl behind… after all, I was taking its “baby”! Luckily, my Pyrex pal said she wanted it via text so I bought it. The two bowls set me back $4.40 after discount and tax. Not shabby!

Nerdboy found these mini coke classes and thought they were pretty neat! (The apple is for size comparison, we didn’t buy an apple at Value Village). They aren’t antiques, but they are cute little things. Michael NEVER buys, let alone looks, while we go thrifting so I have to support his buys! The were $0.49 each + 25% off, plus still had the original stickers on the bottom.

I’m sure some of you wonder if I actually use all this Pyrex I buy, right? Well, we do use Pyrex almost every day! I love the 401 bowls, they are probably my favorite size dish. We use the refrigerator dishes for leftovers and just last night, we each cooked and ate our own baked ziti in cute 472-sized casseroles.

Did you have a better thrifting week than I did? Have any questions? Don’t be shy!

An Apple a Day Keeps the Doctor Away!

The Savvy Student Shopper and Nerdboy have been extremely busy! We’ve put up about 100 lbs of apples in 3 weeks. He’s a good guy! You can click on the pictures to make them bigger. I’ll be sharing more pictures and recipes once I get some time. It’s 2:30 AM and I have to wake up early to go thrifting. Good night 🙂

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*HOT* Zaycon: $1.69/lb Chicken -Ordering Starts Now!

Yahooo! Zaycon has opened up ordering for this year!

The price is $1.69/lb, which is a stellar price on boneless chicken breasts!

Sign up here to view the dates and locations. (This sign up does not tie you to order anything)

If you haven’t heard of Zaycon, or need more info, please read here!


Frugal Tip: What to do when you have 7 million zucchinis?!

Unfortunately the bugs destroyed my zucchini plants and left me with a very short growing time and only a few zucchini. But between the zucchini I picked from my garden and the few I picked up at the farmer’s market, I still have enough frozen zucchini bread and shredded zucchini to last us until next summer 🙂 If you have too much summer produce to handle -freeze it!

I made many batches of zucchini bread this summer. We always ate a loaf or two, and then I’d wrap up and freeze the other loaves. If I wasn’t feeling up to making bread, I would simply shred the zucchini, measure it based on the recipe I follow, and then freeze it up in portioned baggies! This January when we’re craving some fresh summer zucchini bread, I’ll be able to pull out my shredded zucchini and whip up a loaf or two!

If you want to be frugal, you must never let produce go to waste. It can almost always be cooked, frozen, dehydrated, or canned for a later day!

(Squirt sleeping on the counter!)