How to Make Homemade Stock or Broth

by Thrifty Sue 29 views0

How to Can Homemade Stock or Broth
With all the nasty colds and flu bugs going around, I’ve been reaching for my essential oils a lot lately! Click here to find out more.

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Lest I give off the impression that I “have it all together,” let me assure you that I do not.
Case in point? Menu planning.
I know menu planning is a great idea. And it saves loads of time. And prevents tons of stress. And makes grocery shopping easier… But in 6 years of marriage, I have yet to make a meal plan and stick with it for more than about… say… a week.

Seriously. And it’s not for lack of trying.
So for the time being, I am choosing to focus on other areas of my life (like making sure the toddler doesn’t rearrange the furniture and the baby stays fed and clean…) and I am letting go of my dream of an elaborate menu.

But that’s all fine and dandy until it’s 4:30 pm and I have zero supper ideas and all my ingredients are still rock-hard frozen in the freezer…
Some of my favorite cooking staples like pinto beans and broth are low-acid foods. This means that you can’t safely use a water bath canner to preserve them. But, a pressure canner will do the job with no problem.
I’m loving having ready-to-go pantry staples at my disposal for the first time in years (I stopped buying their store-bought counterparts a long time ago).

If you are nervous about using a pressure canner, don’t be! It’s not as intimidating as you think. In fact, I’ve put together a 3-part mini-series showing you exactly what you need to know to prevent random explosions. (Just kidding– explosions are rare…)
So, read through the How to Pressure Can tutorials, then grab a chicken carcass or some beef bones, and let’s get to work!

Read More: Reblogged from The Prairie Homestead

What uses can you find for homemade stock and broth on hand?