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.