have been making my own vegetable and chicken stock for several years. I
love it! There is something about knowing I can easily pull together a
soup or stew in the winter by just opening up the freezer.
couple weeks ago I roasted chicken for dinner.
Of course, the next day was spent simmering stock on the stove. It always ends up being a long day because I
am constantly watching the pot. I have
heard of people using their crockpots to make stock, but mine is not big enough
for the amount of stock I make at once.
ended up with 7 quarts of stock at the end of the day. It was a good day!
always freeze my stock. I don’t have a
pressure canner – although I am definitely considering it now. Imagine my surprise when I opened up the
freezer to make soup last week, and half of my jars were cracked. It was a complete surprise to me!
have never had a jar break on me until this year. It was also the first year that I had a jar
break while canning. I’m not sure where
I went wrong this time either. I always
make sure to leave enough headspace. I
also make sure to cool the stock before I put it in the jars and then transfer
it to the freezer.
time I used some regular mouth quart jars that we had gotten from our winter
CSA last year, where I typically always use the wide mouth jars. But, I also used some wide mouth jars. Both of my regular mouth jars were cracked,
and so was one of the wide mouth jars.
have used the jars too often to can goods, and then also freeze goods? I
am planning on making more stock this week, and crossing my fingers that the
jars do not break. It is incredibly sad
to have to throw away good food for fear of glass shards in it!
Linking up at the Homestead Barn Hop, Clever Chicks