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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

For Your Information

Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.
  • [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
  • [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
  • [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
  • Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]

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Saturday, May 15, 2021

Canning Stock

I honestly don't cook with water if I can help it.  Why?  Water adds liquid but no flavour.  Stocks, juices, whey, milk and so many other liquids add that extra nutrition and flavour so necessary in pandemic cooking.  Meat stocks are one of the most frugal and easiest products to can.  It is the one product that I can never have enough of.

All meat stocks are canned basically the same way.  You need bones, filtered water, onion, carrot, celery, peppercorns and bay leaves.  For best flavour, roast the bones for an hour before making stock.  Always add a little apple cider vinegar to increase the calcium content of your stock.  Apple cider vinegar causes calcium to leach out of the bones increasing the nutrient density of the stock.  I use a pressure cooker to actually make the stock because it is a lot quicker but you can make stock in a stock pot or slow cooker.
 

When you buy beef or other meats in bulk, you get thinks like soup and neck bones.  Our friend is raising chickens for us so I get necks and feet.  I'm working on freezer clean-outs because we have new meats coming soon.  This is the time of year that I like canning stocks using bones from the freezer. 


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