Gardening, canning, pickling and everything related
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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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calldoctoday may just had a bad batch. I’m sure there is not the same level of quality control. All processes have variability. Might just have been bad luck for me. Also I can a lot of my BBQ sauce and lots of soup that I sell.
Chef Canned up several jars of Beef Bone Broth last night that has been simmering a few days. It turned out very good & everyone liked it better than usual. I thought it was just a little lacking on salt. Still cracking those gallons & gallons of pecans too.
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Chef Canned up several jars of Beef Bone Broth last night that has been simmering a few days. It turned out very good & everyone liked it better than usual. I thought it was just a little lacking on salt. Still cracking those gallons & gallons of pecans too.
calldoctoday looks like you have been busy. I did about a gallon of Turkey broth recently and I thought that was a lot. I have finally been lucky enough to find some lids, so now that you got me motivated I will have to get off my duff and get going so I can get out and do some ice fishing.
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calldoctoday looks like you have been busy. I did about a gallon of Turkey broth recently and I thought that was a lot. I have finally been lucky enough to find some lids, so now that you got me motivated I will have to get off my duff and get going so I can get out and do some ice fishing.
YooperDog Yes, I got lucky too & suddenly saw a bunch of Ball regular lids. They were gone in minutes though, unbelievable. I still need to get some more wide mouth lids though as I am down to about a dozen there. I think I will do the Turkey next, too. I have a few carcasses in the freezer from Thanksgiving, etc.
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YooperDog Yes, I got lucky too & suddenly saw a bunch of Ball regular lids. They were gone in minutes though, unbelievable. I still need to get some more wide mouth lids though as I am down to about a dozen there. I think I will do the Turkey next, too. I have a few carcasses in the freezer from Thanksgiving, etc.
calldoctoday I have to keep an extended supply available. I can all of our maple syrup or turn it into sugar. But I have learned that if I see them, I better get them. I have plenty of jars, if folks don’t return the jar they are off the list. Helps keep the cost down. LOL
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calldoctoday I have to keep an extended supply available. I can all of our maple syrup or turn it into sugar. But I have learned that if I see them, I better get them. I have plenty of jars, if folks don’t return the jar they are off the list. Helps keep the cost down. LOL
YooperDog I really need to make that ditto as I have a whole lot of repeat offenders out there. Something tells me they just do not respect it & it shows over the years. I think I need to start getting serious. That also sounds completely & totally amazing doing your own Maple Surple & then turning it in to sugar. Wow, I am really impressed!
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YooperDog I really need to make that ditto as I have a whole lot of repeat offenders out there. Something tells me they just do not respect it & it shows over the years. I think I need to start getting serious. That also sounds completely & totally amazing doing your own Maple Surple & then turning it in to sugar. Wow, I am really impressed!
calldoctoday what can I say I am cheap and got tired of paying for it. Actually the wife’s relatives had their own maple syrup business and we could buy it dirt cheap, but had to return the jars. Their kids didn’t want to continue the business so I learned how to do it. Just don’t like the store made kind.
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calldoctoday what can I say I am cheap and got tired of paying for it. Actually the wife’s relatives had their own maple syrup business and we could buy it dirt cheap, but had to return the jars. Their kids didn’t want to continue the business so I learned how to do it. Just don’t like the store made kind.
YooperDog I am with you 110%. If I had the ability to make my own & especially grow the trees too, I probably would not care for any store bought either. That must be amazing to even try some home grown maple surple.
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calldoctoday what can I say I am cheap and got tired of paying for it. Actually the wife’s relatives had their own maple syrup business and we could buy it dirt cheap, but had to return the jars. Their kids didn’t want to continue the business so I learned how to do it. Just don’t like the store made kind.
YooperDog That Ice Fishing sounds good too. I always wanted to go & was on assignment up your way or so about 20 years ago or so & a guy was going to take me out on the ice. Then I got a new assignment in Oklahoma all of the sudden & had to head for Oklahoma & never made it Ice Fishing. Tried some summer fishing though a few times in July both times(it was about 60 degrees) a long, long time ago & that was really good. I caught a big old Pike, toothy son of a gun. But what I really liked was the Walleye. Then I was up there more recently & they were selling Walleye in the grocery store. I was surprised.
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YooperDog That Ice Fishing sounds good too. I always wanted to go & was on assignment up your way or so about 20 years ago or so & a guy was going to take me out on the ice. Then I got a new assignment in Oklahoma all of the sudden & had to head for Oklahoma & never made it Ice Fishing. Tried some summer fishing though a few times in July both times(it was about 60 degrees) a long, long time ago & that was really good. I caught a big old Pike, toothy son of a gun. But what I really liked was the Walleye. Then I was up there more recently & they were selling Walleye in the grocery store. I was surprised.
calldoctoday with this cold weather and little snow the ice is getting thick, I want 4" minimum. I like pike pickled, they are a boney one, but also good fried up. Nothing beats fresh walleye, but I find it hard to decide between trout, salmon or walleye. Best part of ice fishing is the peace and quiet.
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calldoctoday with this cold weather and little snow the ice is getting thick, I want 4" minimum. I like pike pickled, they are a boney one, but also good fried up. Nothing beats fresh walleye, but I find it hard to decide between trout, salmon or walleye. Best part of ice fishing is the peace and quiet.
YooperDog I can only imagine!
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