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.
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?