2016-05-11-16-45-18.jpgStock is so handy on your pantry shelf and the best thing about making your own is that you know what you have in it. 

Ingredients

Bones of your choice, chicken,turkey or beef.

1 carrot.

1 onion.

5 sticks of celery,chopped.

Herbs of your choice,I like parsley.

Method

Selecting meat, chicken,beef or turkey.

 

Meat Stock (Broth)

 

Beef: Saw or crack fresh trimmed beef bones, ask your butcher to prepare the bones for you. (with meat removed) to enhance extraction of flavour.  Rinse the bones and place in a large stockpot with veggies, cover bones with water.  Place cover on pot and simmer 3 to 4 hours.  Remove bones and cool broth; skim off excess fat and discard. If desired, remove any tiny amount of meat tidbits still clinging to bones and also remove veggies and add back to the broth. Reheat broth to boiling and fill jars, leaving 1-inch headspace. Wipe rims of jars with a dampened clean paper towel.

 

Chicken or turkey: Place large carcass bones (with meat removed) in a large stockpot.  Add enough water to cover bones and veggies.  Cover pot and simmer 30 to 45 minutes or until any remaining tidbits of meat on bones easily fall off.  Remove bones and strain liquid from solids, cool broth and discard excess fat. If desired, remove any tiny amount of meat trimmings still clinging to bones and add back to the broth. Reheat broth to boiling and fill hot jars, leaving 1-inch headspace. Wipe rims of jars with a dampened clean paper towel.

Adjust rings to finger tight or use your ball ring tightening gadget to screw on your rings.

Making sure your canner is the same temp as your jars fill your canner with jars one by one .

Lock on the canner lid and wait till the steam comes out of the vent. Wait 10 min till you add the weight and once the canner has come to pressure for your altitude start your timer.

Once your jars have been processed turn off your heat and don’t touch the canner till the gauge comes back to zero.

Carefully remove the lid on your canner and remove jars placing them onto a thick cloth away from draughts.

Leave for 12 to 24 hours before checking your seals and removing rings.

Wash jars in warm soapy water,date and store in a cool dark place.

 

 


 Recommended process time for Meat Stock.

 

Style of Pack Jar Size Process Time.

Hot Pints 20 min .

Quarts 25 min.

Check your canner manual for your altitude.

(Visited 58 times, 1 visits today)