07/06/2026
I love making my own stocks... I make beef.. lamb.. venison... fish.... chicken... onion.
I know what's in them i can add as much or as little salt as I want... I can adjust the flavor to suit me...I can add garlic or tomatoes and herbs....honestly its soooo worth it.
The way I do it takes time but im ok with that.
In the winter I like to do it on the fire... low and slow... if doing them in the summer I just do them in the slow cooker.
The base is always the same... bones roasted it helps bring out the flavor... water...although in fish stock I always use white wine.... In Venison stock i have used red wine as well... I add carrots.. onions... celery but not the leaves as they turn your stock bitter...bay leaves... pepper corns. Apple cider vinegar.. its really important to.add this as it pulks all the goodness out of the bones.
Its also important to start with cold water as it heats slowly allowing stuff to float to the top so you can skim it off and giving you a clearer stock.
Then add whatever else takes your fancy.
I always do a taste test and adjust before I pressure can it.
You can do hot or cold pack. Pints processed for 20mins and quarts for 25mins
These jars are bigger than pints but smaller than quarts so were processed for the quart time of 25mins.
I got all these jars plus the half jar of tellow for around $15.... ill take that anyday.
If you dont have a pressure canner you can freeze it.
