43 lines
No EOL
1.4 KiB
Markdown
43 lines
No EOL
1.4 KiB
Markdown
---
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title: "Stock"
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draft: true
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---
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# Makes X ???
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### notes
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- ???
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## Ingredients
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- [ ] carrot cuttings and peels
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- [ ] celery cuttings
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- [ ] onion cuttings and peels
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- [ ] spring onion cuttings
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- [ ] parmesan rinds [^1]
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- [ ] chicken bones, cartilage and skin [^1]
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## Tools
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- stock pot
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## Steps
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- fill a 6 to 5 quart bag with ingredients as they are used in other recipes
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- store bag in the fridge
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- when the bag is full place ingredients in stock pot
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- fill pot with water and bring to a boil
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- boil ingredients for 8 to 12 hours, refilling the pot with water as needed
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- at time when the pot has boiled down to half the volume strain off remaining solids
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- store in quart size jars
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### Canning
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- place stock into canning jars
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- leave around 3 to 4cm of space at the top
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- place lid on can and secure gently with ring
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- place can into pressure cooker with 5cm of hot water
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- fasten lid on pressure cooker with the valve open
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- heat on high until steam is released from the valve
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- let pressure cooker steam for 10 minutes
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- close valve and allow the pressure cooker to build pressure
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- when the gauge reads 11 PSI reduce heat to maintain pressure
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- maintain pressure for 25 minutes
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- remove from heat and allow cooker to depressurize without opening valve (~45 minutes)
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- open valve to allow remaining steam to vent for 2 minutes
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- remove lid
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- remove jars and allow to cool
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#recipe/ingredient #diet/vegan/optional
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[^1]: Optional |