Sunday, April 29, 2012

Lots and Lots of Stock

As I mentioned before, I was inspired by the book An Everlasting Meal to start saving vegetable scraps for stock.  Well, finally my freezer was full and I had time to spend the day in the kitchen.  I made two batches:  vegetable and chicken.

The vegetable stock was a combination of:  onion, carrots, celery, tomato, potato, parsnip, kale, asparagus, mushrooms, parsley, leftover salad, peppercorns, bay and salt.  This simmered for about an hour and a half and I ended up with 7 pints of vegetable stock.  These were processed in the pressure canner for 30 minutes at 10 pounds.

For the chicken stock, I used up the bones of two chickens I'd roasted last weekend.  The bones and a little meat had been frozen, along with the necks and organ meats, and I combined these with carrot, onion, celery, parsley, kale, and broccoli scraps and then salt, peppercorns, bay and thyme.  I let it simmer while the vegetable stock was in the canner, and now I am canning the chicken stock in 2 batches.  There are 14 pint jars in the canner currently and I think maybe there is enough for 5 or 6 more jars.  That should last me a while!

As an added bonus, I'm taking out whatever usable meat there was in the stockpot and setting it aside to make a little something.  Not sure what, just yet... maybe just a bowl or two of soup.

1 comment:

  1. I usually just leave my meat in my stock and make wonderful soup with it. I haven't made any "just vegetable" stock but sounds like a good idea. Maybe after the pigs are gone because right now they get all the vegetable stock.


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