I’ve been looking forward to using my pressure canner for the first time. I had some frozen chicken carcasses so I simmered them for a few hours with bay leaf and peppercorns. Into the fridge to set the fat to be skimmed.

 

 

 

 

 

 

 

 

Bringing the stock and water that will go into the canner to a boil.

 

 

 

 

 

 

 

 

 

Ladeling the stock into quart jars.

 

 

 

 

 

 

 

 

 

Into the canner. It’s big, 23 quarts! Those 4 little quarts look a bit lonely.

 

 

 

 

 

 

 

 

 

25 minutes at 11lbs pressure.

 

 

 

 

 

 

 

 

 

All done and cooling. Another staple for the winter.

 

 

 

 

 

 

 

 

 

Not quite as bad as watching paint dry, but just as rewarding. Perhaps more important than the stock is the expereince and confidence I now have in using the pressure canner.

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener

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