Here at Dog House Ranch we love to cook, which means we try to use the best ingredients, which means we make our own stock.
It’s not that hard. Consider Thanksgiving turkey. What can you do with the leftovers, especially the carcass? You make stock.
First, toss the carcass into a stock pot along with water, a chopped onion, a couple chopped carrots, the tops of the celery in the fridge, you know, the part you normally trim off and throw out, plus some salt, and pepper corns. Let it simmer for most of a day, and you have turkey stock.
Pull out the big pieces with a slotted spoon and strain it through some cheese cloth. Bring the strained stock back to a simmer.
While this is happening heat pint jars on a water bath.
Ladle the strained stock into the hot jars, I use a pyrex measuring cup, leaving a half inch or so of head room.
Wipe the rims using a damp bit of paper towel, add the lids and screw on the bands finger tight. (By the way, you no longer need to heat the lids.)
Next you process the jars of stock in a pressure cooker, 20 minutes for pints and 25 minutes for quarts, at ten lbs. pressure. Add 1 minute for every thousand feet of elevation.
Once the time is up, turn off the heat and allow the pressure to fall naturally. When the pressure has released, open the pressure cooker carefully, try to direct the steam away from you, and move the hot jars of stock to a towel to cool.
This year we also processed the left over cranberry sauce. It was easy since the water bath was already hot. We put the leftover sauce in hot half pint jars and processed them for 15 minutes in boiling water.