How to Make and Can Homemade Stock:
Vegetable, Chicken, Beef
Never spend money on stock or broth again! It’s so simple to make and costs practically nothing!
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*This recipe assumes you know the basic steps and safety measures needed for safe home canning. If you do not, please do your research and fully understand the potential consequences.
You will need:
- Vegetable scraps
- Bones (chicken or beef)
- Water
Yes, it’s really that simple!
Start by saving the vegetable scraps you normally toss into the garbage or onto the compost pile. The typical vegetables for stock include onion, carrot and celery (ends, stems, peels). You don’t have to limit yourself to just that though! Whatever vegetables you use, go ahead and throw the scraps into a gallon size freezer bag. Vegetables to avoid: potatoes, summer squash, lettuce… anything that wouldn’t keep well in a freezer or has an unpleasant flavor when submerged in hot water for a long period of time. I have used mushroom stems, broccoli or cauliflower stems/leaves, pumpkin or winter squash, corn cobs, cabbage cores, spinach, garlic paper/ends… pretty much whatever your family likes will make a good stock.
Also save bones from roasted or rotisserie chickens (or turkey), beef bones, venison or any other bones your family meals usually turn up. Place these into gallon size freezer bags. I don’t suggest mixing the types of bones though, keep them separate.
Once you have at least one gallon bag full of vegetables and one gallon bag of bones, (2 gallon bags of vegetables if making vegetable stock) it’s time to make the stock.
Start with at least 2 gallon bags of ingredients into a slow cooker or stock pot. I am using my turkey roaster at 200 degrees F. Add enough water to cover the scraps. Cover with a lid and cook on low for at least 6 hours or overnight (when using a slow cooker and it is safe to do so… could alternatively allow to slow cook all day).
Do a taste test and add salt or pepper if desired.
Strain through a colander to take out the big bits.
Then strain through double layers of cheesecloth to remove the smaller bits. (This may be repeated a few times if desired)
Once the stock has been sufficiently strained to your liking, cover and allow to cool in the refrigerator for at least 2 hours or overnight.
When you are ready to begin canning, skim the fat and reheat the stock to a simmer.
Fill hot jars with hot stock and leave 1 inch of head space. Clean the rims of the jars with a paper towel dipped in vinegar to help cut through any oils that may sabotage the seal.
Working quickly place lids and tighten rings to finger tight. Use your jar lifter to load your pressure canner.
Process following your canners directions at 10lbs of pressure (or the pressure needed for your elevation) for 20 minutes for pints, or 25 minutes for quarts.
Once processing time is complete, cafefully remove the canner from heat and allow to cool slowly and depressurize. Remove jars from canner onto a towel lined counter and leave untouched for a full 24 hours. Check the seals, gently wash jars, label and store in a cool dark place until ready for use.
ENJOY!
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