1.4 KiB
1.4 KiB
| title | draft |
|---|---|
| Stock | 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
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Optional ↩︎