Catscankim
Well-Known Member
I started last year making jams and preserves and hot water bath canning them (which reminds me I only have two left LOL)
I make a lot of chicken and veggie stock that I usually either use right away or freeze it. I watched a lot of canning videos and I found that the only way to can any stock is to use a pressure canner. So I bought a pressure cooker/canner (Tfal). I am over the top in love.
First I made chicken stock in it. Veggies (the usual) and chicken go in. Because this thing is so huge, it was way more water than I usually use in my stockpot, but that's what it called for by roughly following the recipe book that came with the cooker. So ok...lets do it. 45 short minutes later, I had probably the best chicken stock ever, and A LOT OF IT. I have been making chicken stock/soup since I was a teenager (learned from my grandmother), and this was literally the best.
I strained it out into not one, not two, but three stockpots. 3x more than usual, and 100x more flavorful.
So my friend comes over in the meantime. I pulled all the meat off the chicken that I pressure cooked, added stock to the pot and left over veggies. Pressure cooked for 25 minutes. We had that for lunch. I had a lot of that chicken stew leftover, plus all of the chicken stock, but I also had a ton of veggies left....so I made a batch of veggie stock LOL. This is all one session (4 hours or so).
Now that all of the cooking was done, I froze some of the chicken stew because I want to eat it soon, probably after I finish typing lol. The rest I canned.
From one whole chicken (which I cooked whole), a bag of carrots, maybe 4 onions, 4 parsnips, and a bag of celery...garlic and a bunch of herbs, and a couple of jalapenos....
I got 6 quart jars of chicken stock, 1 jar of chicken stew (plus the stuff we ate and a bag in the freezer), 2 quarts plus 4 pints of veggie stock (I ran out of quart jars). Less than $25. I'm in love with this cooker/canner.
Anybody have other recipes?
I make a lot of chicken and veggie stock that I usually either use right away or freeze it. I watched a lot of canning videos and I found that the only way to can any stock is to use a pressure canner. So I bought a pressure cooker/canner (Tfal). I am over the top in love.
First I made chicken stock in it. Veggies (the usual) and chicken go in. Because this thing is so huge, it was way more water than I usually use in my stockpot, but that's what it called for by roughly following the recipe book that came with the cooker. So ok...lets do it. 45 short minutes later, I had probably the best chicken stock ever, and A LOT OF IT. I have been making chicken stock/soup since I was a teenager (learned from my grandmother), and this was literally the best.
I strained it out into not one, not two, but three stockpots. 3x more than usual, and 100x more flavorful.
So my friend comes over in the meantime. I pulled all the meat off the chicken that I pressure cooked, added stock to the pot and left over veggies. Pressure cooked for 25 minutes. We had that for lunch. I had a lot of that chicken stew leftover, plus all of the chicken stock, but I also had a ton of veggies left....so I made a batch of veggie stock LOL. This is all one session (4 hours or so).
Now that all of the cooking was done, I froze some of the chicken stew because I want to eat it soon, probably after I finish typing lol. The rest I canned.
From one whole chicken (which I cooked whole), a bag of carrots, maybe 4 onions, 4 parsnips, and a bag of celery...garlic and a bunch of herbs, and a couple of jalapenos....
I got 6 quart jars of chicken stock, 1 jar of chicken stew (plus the stuff we ate and a bag in the freezer), 2 quarts plus 4 pints of veggie stock (I ran out of quart jars). Less than $25. I'm in love with this cooker/canner.
Anybody have other recipes?
