Gardening, canning, pickling and everything related
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I’ve seen them, I just need to pay attention to them and pick some. Does anyone know if canned grape leaves work?
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calldoctoday Thanks, it sounds very interesting. I’m wondering if it is like my mothers. Never got that recipe, but a bit of a kick. She also always but boiled eggs in her marinara sauce, everyone thought that was the greatest.
Chef Now Boiled Eggs in Spicy Marinara sounds like a real winner!
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Chef Now Boiled Eggs in Spicy Marinara sounds like a real winner!
calldoctoday I know my brother-in-law, who is a passive as anyone I know fought for them. Something about that magical pairing that just works. She even put them inside her meatloaves.
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Tex_77 Yeah we trust Nebraskas food science department for sure! Send it and I’ll try to get it posted.
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Any one make there own chicken stock and then can it? I have all the bones left from my chicken sausage and wanted to make my own stock but can I water bath something like this?
detter22 Yes, I do it & just did a batch a week or so ago. However, Chef does it much better & regularly cans the broth rather than freezing it like I have been doing for years & just did the canned version. Check with Chef first. However, my version is get yo a big ol pot of bones & I mean big. Fill the pot with water to cover the bones. Put you a splash of clear (non mother) apple cider vinegar in there. Put the about 3-4 carrots or so chopped coarse, 1-2 two sweet or Bermuda onions chopped coarse, a bulb of smashed garlic cloves, Ahead of celery copped coarse, herbs like Bay leaves, Rosemary, Basil, Pepper Corns, Sage, & a little salt. ( Hope I did not leave anything out as I am doing this from memory rather than my recipe). Then simmer dem bones for a few days on lowwww…Then strain dem bones out of the broth along with all the other stuff. You can set the meat that falls off if you have enough & use it in something. Then drink a little of that good clear goodness & share some with anyone around. It is good stuff. Then transfer the broth into quart or pint mason jars & pressure can for at least 25 minutes at 10 pounds for quarts & 20 minutes at 10 pounds for pints. It sounds like it does not hurt to go over a bit. I blew a top last week for the first time in over 40 years, but I have hear from others, it has happened to them before & no harm & was great for chicken zoup in a hurry. Oh, in your case if dem bones was raw, smoke em or roast em a bit before simmering em. I never worry about that because most of mine came out of something smoked already as I have been doing this for years with the remains of various carcasses. We don’t want nothin from no body, but we try not to waste anything either! I hope that helps a bit &doesn’t make it confusing because it is real easy. However, check with Chef as well as he is real good at this, better than me.
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PS: I say the depends, because that can depend on how many bones you have & how big a pot o boiled bones you are makin.
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PS: I say the depends, because that can depend on how many bones you have & how big a pot o boiled bones you are makin.
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Any one make there own chicken stock and then can it? I have all the bones left from my chicken sausage and wanted to make my own stock but can I water bath something like this?
detter22 I would not trust a water bath. My suggestion for pints, 60 mins 10 or 15 pounds, quarts, 75 minutes at 10 or 15 pounds. I always do 15 pounds and have never had a problem.
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calldoctoday can I just do a normal water bath if I don’t have a pressure cooker?
detter22 Check with Chef first as he is the authority on this. However, I am pretty sure you need to do a pressure canning event for something like this at the minimum I recommended as bone broth is very low acid & more basic & has a higher likelyhood to spoil if not done right (with pressure).
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detter22 Yes, I do it & just did a batch a week or so ago. However, Chef does it much better & regularly cans the broth rather than freezing it like I have been doing for years & just did the canned version. Check with Chef first. However, my version is get yo a big ol pot of bones & I mean big. Fill the pot with water to cover the bones. Put you a splash of clear (non mother) apple cider vinegar in there. Put the about 3-4 carrots or so chopped coarse, 1-2 two sweet or Bermuda onions chopped coarse, a bulb of smashed garlic cloves, Ahead of celery copped coarse, herbs like Bay leaves, Rosemary, Basil, Pepper Corns, Sage, & a little salt. ( Hope I did not leave anything out as I am doing this from memory rather than my recipe). Then simmer dem bones for a few days on lowwww…Then strain dem bones out of the broth along with all the other stuff. You can set the meat that falls off if you have enough & use it in something. Then drink a little of that good clear goodness & share some with anyone around. It is good stuff. Then transfer the broth into quart or pint mason jars & pressure can for at least 25 minutes at 10 pounds for quarts & 20 minutes at 10 pounds for pints. It sounds like it does not hurt to go over a bit. I blew a top last week for the first time in over 40 years, but I have hear from others, it has happened to them before & no harm & was great for chicken zoup in a hurry. Oh, in your case if dem bones was raw, smoke em or roast em a bit before simmering em. I never worry about that because most of mine came out of something smoked already as I have been doing this for years with the remains of various carcasses. We don’t want nothin from no body, but we try not to waste anything either! I hope that helps a bit &doesn’t make it confusing because it is real easy. However, check with Chef as well as he is real good at this, better than me.
calldoctoday don’t forget to add chicken feet to the mix. They will give your stock/broth a good amount of body.
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calldoctoday don’t forget to add chicken feet to the mix. They will give your stock/broth a good amount of body.
YooperDog Absolutely correct. Did that with my last batch, I was very impressed just how much chicken feet add to the quality. I’m waiting for it to drop below 88’F to make a big batch of chicken and dumplings.
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calldoctoday don’t forget to add chicken feet to the mix. They will give your stock/broth a good amount of body.
YooperDog Hmm, I would have never imagined. Of course that would also mean I would have to either butcher all of our chickens or buy some chicken feet, since we always use the remains of an existing project or more rightly, several existing projects… I think I have seen them selling at the Piggly Wiggly, I cannot imagine they would be too expensive. I will have to try that some day.
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YooperDog Hmm, I would have never imagined. Of course that would also mean I would have to either butcher all of our chickens or buy some chicken feet, since we always use the remains of an existing project or more rightly, several existing projects… I think I have seen them selling at the Piggly Wiggly, I cannot imagine they would be too expensive. I will have to try that some day.
calldoctoday the butcher shop I use has them in the freezer section. I have seen them in Walmart, Hispanic and oriental groceries. Pretty inexpensive product, I don’t think that they will be going the way of brisket. LOL
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I finally found an All-American pressure canner (930) at a decent price, so I pulled the trigger. I gave it a practice run with only water the other day. Today, I processed 5 quarts of some greens from the garden. I figured that would be a cheap, easy, low risk way to give it a run with some actual food.
I must say that I am highly impressed with this thing. I look forward to canning up a bunch of stock!
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I finally found an All-American pressure canner (930) at a decent price, so I pulled the trigger. I gave it a practice run with only water the other day. Today, I processed 5 quarts of some greens from the garden. I figured that would be a cheap, easy, low risk way to give it a run with some actual food.
I must say that I am highly impressed with this thing. I look forward to canning up a bunch of stock!
TexLaw It’s the best out there. Hope you have grandkids to pass it down to. And all parts that wear out are available to keep it in top shape. Congratuations
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I finally found an All-American pressure canner (930) at a decent price, so I pulled the trigger. I gave it a practice run with only water the other day. Today, I processed 5 quarts of some greens from the garden. I figured that would be a cheap, easy, low risk way to give it a run with some actual food.
I must say that I am highly impressed with this thing. I look forward to canning up a bunch of stock!
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I finally found an All-American pressure canner (930) at a decent price, so I pulled the trigger. I gave it a practice run with only water the other day. Today, I processed 5 quarts of some greens from the garden. I figured that would be a cheap, easy, low risk way to give it a run with some actual food.
I must say that I am highly impressed with this thing. I look forward to canning up a bunch of stock!
TexLaw I bought my wife one 2 years ago and she still brags about it and she’s hard to please. I bet you’ll love it. Congrats
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I finally found an All-American pressure canner (930) at a decent price, so I pulled the trigger. I gave it a practice run with only water the other day. Today, I processed 5 quarts of some greens from the garden. I figured that would be a cheap, easy, low risk way to give it a run with some actual food.
I must say that I am highly impressed with this thing. I look forward to canning up a bunch of stock!
TexLaw Excellent choice, prudent decision!
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Had to do something about those Satsumas, Lemons, Persimmons, etc. before the cold hit this week. Canned up a whole lot of Satsumas with Ruby Red Grapefruit, & lemons, Satsuma Marmalade, Satsuma Bourbon Jelly, & froze up several quarts of Persimmon Puree. I lost one quart of Canned Satsumas in medium syrup as the bottom of one of my old Kerr
wide mouth jars blew out. I would have thought maybe one of those no name jars would have done it, but it happened to an old Kerr. Here are a few photos of some of this Canned Sunshine.
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