Saturday, August 15, 2015

Homemade Stock

I am pretty proud of this because it got me through mastering the pressure canner.  Seriously, that was a chore. Water bath is easier, guys.  But for meat, or stock, you are supposed to pressure can.  And my mother and grandmother both had one.  Well, I finally got BOTH working. Just took some parts for my grandma's (which she bought in like 1971 (that's the copyright on the owner's manual) for 42.95 (price on side).  This broth is pretty good, but I need to work on my spice mixture. So this is more a method at this point, if I get one I really like, I'll update.
Modified from The Prairie Homestead

Bones (turkey, chicken or beef)
Black Pepper
Herbs (I used thyme, fresh sage, bay leaves, parsley)
Apple cider vinegar (1-2 tbsp.)

Put bones into a crock pot.  Add veggies and seasonings.  Add cider vinegar (I did 2 tbsp. per crock pot...I had to use two for a turkey carcass).  Cover with cold water.  Put crockpot on low for about 24 hours.  I did this overnight. 
Strain broth into glass containers and cool in fridge.  Skim fat from cooled broth.  Pour back into a clean pot.  Bring to a boil.  Once boiling, put into sterilized jars.  Leave 1 inch headspace.  Seal jars and put in pressure canner.  Process quarts for 25 minutes at 10 pounds pressure. 

I got 4 quarts from my turkey.  I probably would have gotten more if I did it a little better. I am learning!

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