Canning Stock

It seems like this time of year, I'm going through cans and cans of stock. I love making my own, but it takes up so much room in the freezer. So this year, I finally decided to can my own. I don't know why I've never canned it before, but I'm so glad I did this year!

My stock always varies a bit depending on what I have available, but it always starts out the same:

Onions
Carrots
Celery
Garlic
Salt and Pepper
Bay Leaves
Parsley (if I have it fresh)

From there, I can make veggie stock, or I can add chicken, turkey, or beef bones to make stock. I add enough water to cover the veggies and bones, cover and let it simmer.

I usually let the stock simmer for at least 6 hours to make sure I get all the good stuff out of the bones. Then, strain the stock and pour into hot jars, leaving 1 inch head space. Process at 10 lbs for 25 minutes for quarts or 20 minutes for pints.

If I have a jar that doesn't seal, I just pour it out into a container and toss it in the freezer.

I think I ended up doing about 50 jars in the last couple of weeks. It sounds like a lot, but with homemade noodles, soups, and couscous, we go through quite a bit of it.