---
title: "Stock"
draft: true
---
# Makes X ???
### notes
- ???
## Ingredients
- [ ] carrot cuttings and peels
- [ ] celery cuttings
- [ ] onion cuttings and peels
- [ ] spring onion cuttings
- [ ] parmesan rinds [^1]
- [ ] chicken bones, cartilage and skin [^1]
## Tools
- stock pot
## Steps
- fill a 6 to 5 quart bag with ingredients as they are used in other recipes
- store bag in the fridge
- when the bag is full place ingredients in stock pot
- fill pot with water and bring to a boil
- boil ingredients for 8 to 12 hours, refilling the pot with water as needed
- at time when the pot has boiled down to half the volume strain off remaining solids
- store in quart size jars
### Canning
- place stock into canning jars
- leave around 3 to 4cm of space at the top
- place lid on can and secure gently with ring
- place can into pressure cooker with 5cm of hot water
- fasten lid on pressure cooker with the valve open
- heat on high until steam is released from the valve
- let pressure cooker steam for 10 minutes
- close valve and allow the pressure cooker to build pressure
- when the gauge reads 11 PSI reduce heat to maintain pressure
- maintain pressure for 25 minutes
- remove from heat and allow cooker to depressurize without opening valve (~45 minutes)
- open valve to allow remaining steam to vent for 2 minutes
- remove lid
- remove jars and allow to cool

#recipe/ingredient  #diet/plant-based/optional 

[^1]: Optional