An explanation of recent posts - it that time of year for slaughtering, butchering and processing. With that my mind is on this subject and with converting to a new digital cookbook I am entering this info into it. It has a very simple export feature so makes it nice to share'
Basic meat stock
5 pounds meaty meat bones and scraps
3 ounces carrots
3 ounces celery
3 ounces onion
2 cloves garlic
2 bay leaves
6 sage leaves (or 1 teaspoon ground or rubbed sage)
6 sprigs thyme (or 1/2 teaspoon dried thyme)
1/2 teaspoon peppercorns
about 3 1/2 quarts water
This recipe is geared to a 8 quart instant pot. It could be done in a regular pressure cooker (mine are aluminum so a no-no in this house) or with a long simmer in a pot on the stove top (12 to 24 hours). Scale it up or down to fit your needs. I have found that although the instant pot gives smaller batches then the simmer method it seems to be a lot less monitoring and worry. Right now I have access to two instant pots so life is good. Also the stock out of the instant pots seems clearer right off the bat.
Place all the ingredients in the instant pot but the water. Add the water to the maximum fill line. Pressure cook for 2.5 hours (turn off the keep warm option) and wait until done and naturally depressurized. Filter through 3 to 4 ;layers cheese cloth. Allow to cool to refrigerator temperature (or lower) as this will allow a solid fat cap to form (at this time of year in Wi this means putting outside over night) and discard the fat. After this you could call it good or reduce it down by simmering on the stove top (I do 50%). filter again if you wish and then use, freeze or can.
I have used this with venison, pork and chicken. The venison and the pork were scrap from family butchering and the chicken I buy leg quarters on sale and just throw those in as is. Beef I do not have access to any trimmings or bones so out of luck there. Thinking maybe turkey next time on sale.
The pressure canning times for this is 20 minutes pints and 25 minutes quarts at 10psi.
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Basic meat stock
5 pounds meaty meat bones and scraps
3 ounces carrots
3 ounces celery
3 ounces onion
2 cloves garlic
2 bay leaves
6 sage leaves (or 1 teaspoon ground or rubbed sage)
6 sprigs thyme (or 1/2 teaspoon dried thyme)
1/2 teaspoon peppercorns
about 3 1/2 quarts water
This recipe is geared to a 8 quart instant pot. It could be done in a regular pressure cooker (mine are aluminum so a no-no in this house) or with a long simmer in a pot on the stove top (12 to 24 hours). Scale it up or down to fit your needs. I have found that although the instant pot gives smaller batches then the simmer method it seems to be a lot less monitoring and worry. Right now I have access to two instant pots so life is good. Also the stock out of the instant pots seems clearer right off the bat.
Place all the ingredients in the instant pot but the water. Add the water to the maximum fill line. Pressure cook for 2.5 hours (turn off the keep warm option) and wait until done and naturally depressurized. Filter through 3 to 4 ;layers cheese cloth. Allow to cool to refrigerator temperature (or lower) as this will allow a solid fat cap to form (at this time of year in Wi this means putting outside over night) and discard the fat. After this you could call it good or reduce it down by simmering on the stove top (I do 50%). filter again if you wish and then use, freeze or can.
I have used this with venison, pork and chicken. The venison and the pork were scrap from family butchering and the chicken I buy leg quarters on sale and just throw those in as is. Beef I do not have access to any trimmings or bones so out of luck there. Thinking maybe turkey next time on sale.
The pressure canning times for this is 20 minutes pints and 25 minutes quarts at 10psi.
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