Making stock involves taking meat or vegetable scraps out of the freezer and converting it to canned, shelf-stable stock. This is helpful for so many reasons, but one of the big ones is that freezer space is limited. Shelf space, not so much.
After making a big batch each of chicken and vegetable stock yesterday, today I could skim the fat off the chicken stock and can it. We did use a little last night to make soup, but I had just enough for 10 pints. Now the pantry is full and the freezer is...not empty, but a little roomier.
Happy Mother's Day!
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