Turkey Broth

Today I made and canned 16 quarts of turkey broth. I only use store bought broth in the rare case of if I run out of homemade because it is one thing that I think has high potential to be cross contaminated with at least one of Mandie's allergens (many have caramel color or other allergens in them).  I start off by roasting a turkey for dinner, then saving all of the bones, leftover skin, neck, liver, etc.  I cook up the liver, neck, etc, and toss those and the cooking water in a huge stock pot (24 quart).  Into the pot I add 2-3 apples, which I quarter, 2-3 quartered onions, a head of peeled garlic, 3-4 stalks of quartered celery (leaves and all), a handfull of fresh sage, and a few stalks of fresh rosemary. (You can add salt if you like, but I find we don't need it with the flavor of the fresh herbs.)  I fill the pot with water to about 1" from the top, and bring it to a boil.  I like to simmer my stock for a good 8 hours, until the bones and meat are very tender.  Strain out the bones/meat/veggies/herbs.  Pour into canning jars (I like quarts), seal, and process for 25 minutes at 10 lbs of pressure.  The house smells AMAZING, and the end result is totally worth it!  We eat turkey several times a year and I always make broth afterwards.  I also make broth the same way using whole chicken (that we've roasted and eaten).