Homemade stocks are not only healthier and more nourishing for you than store-bought ones, but they save you money and are SO easy to make. If you know how to chop veggies, sprinkle seasonings and pour water, than YOU GOT THIS! For real, it is that simple. Oh, the pressure canner, that aint no thing worth being intimidated over, I promise!!! It is so easy and effortless. Follow along with the video for instructions and tutorial purposes. In this section below, I will have typed out all the ingredients you'll need. Now let me say this, making stock is not a science. There is no one size fits all. You can add whatever you have on hand. Only have a carrot or two, throw them in. Only have an onion or two cloves of garlic, thats fine. Use what you have on hand. The recipes I will be listing are ones that have a great balance of flavor, but not every ingredient listed is essential. Many people just use bones and scraps of veggies they have saved up and froze over time.
Now - Get your pressure canner off the shelf. Dust the box off. Open it up. Remove your brand new pressure canner and go over the manual. Wash the canner out and lets get started, shall we.
Veggie Stock
Yields: 8 pints or 4 quarts
*wash the veggies first
6 whole carrots
3 onions (peel or dont peel) quartered
6 stalks of celery, coarsely choppes or leave whole
2 red bell peppers, seeded
2 tomatoes, cored and seeded
2 turnips, diced
3-4 cloves of garlic, smashed
3 bay leaves
1 tsp thyme
10 peppercorns
7 quarts of water
Combine all ingredients in a pot. Bring to a boil. Reduce heat and cover, simmer for 2 hours. Uncover and simmer for 2 more hours. Strain out veggies, strain stock over a sieve or cheesecloth. Ladle stock into hot jars, leaving one inch of headspace. Clean rim with vinegar. Place lids and rings on, finger tip tight. Follow manual for your directions or follow my video if you have a presto pressure canner. Pints process for 30 minutes, quarts 35 minutes. Let jars cool for 12-24 hours once removed from canner. Remove rings, wash jars, label and stock that pantry! You did it!!
Beef Stock
Yields: 4 pints or 2 quarts
4 pounds beef bones (soup bones, oxtails, knucklebones. (these create a lot of gelatin which will make your stock very nourishing)
3 carrots
3 celery stalks
1 onion
6 cloves garlic
10 peppercorns
salt, you can be the judge of this. I use up to one tbsp
fresh or dried herbs of choice, I think I did 1 tsp rosemary, 1 tsp thyme, 1/2 tsp sage, a bay leaf or two.
3 TBSP apple cder vinegar
cover it all with cold water
Brown bones if youd like (I always do this) at 350 degrees for 30-45 min. Try to remember to turn halfway through, not the end of the world if you forget.
Wash and chop up veggies. Coaresly chopping is what I do.
Add bones and veggies to pot, instant pot or slow cooker. Add seasonings. Cover it all completely with cold water. Add 3 TBSP vinegar at this point. Bring mixture to a boil, then reduce heat and allow to simmer, covered for 12-24 hours. The longer it simmers, the richer the flavor. Strain out all the big ingredients. Ladle remaining stock into a sieve or cheesecloth. Allow to cool to room temp. Place in fridge (quickest way) to allow it time to chill. A fat cap will settle on the top. Remove the fat layer and bring the stock to a boil. Pour hot stock into hot jars, 1 inch headspace. Wipe rims with vinegar and clean cloth. Place lids, rings finger tip tight. Place in pressure canner. Pints process for 20 minutes, Quarts 25 minutes.
Chicken Stock
Yield: 8 pints or 4 quarts
1 Chicken carcass
2 carrots
2 celery stalks
2 onions, quartered
10 peppercorns
1-2 bay leaves
1 TBSP salt
4 quarts of water
Wash and chop up veggies. Place chicken carcass in a pot, instant pot or slow cooker (your choice) Add veggies and water to it. Bring to a boil, covered. Reduce heat and simmer for 2-6 hours, covered. Remove large ingredients (bones, veggies) leaving behind your stock. Run through a sieve or cheesecloth. Place in the fridge to remove any fat OR just lightly skim over the top of your hot stock to skim off the foam. I ran out of time so thats why in the video I set it in the fridge overnight because it was so late. If you set it in the fridge overnight like I did, just bring the stock up to a boil. if you have time and just skim the top of foam off after it simmers, then youll strain the stock and then bring it back up to a boil. Ladle into hot jars up to 1 inch headspace. Clean rims with vinegar. Place lids and rings on finger tip tight. Follow your manual or my video to use pressure canner. Pints process for 20 minutes, quarts for 25 minutes. Let jars sit once done processing for 12-24 hours. Remove rings, wash jars and label.
You stocked your pantry with delicious, nourishing homemade stocks!!! If you like this type of video, hit that like button and please dont forget to subscribe on your way out. Thanks for hanging out with me!!