Easy Recipe for Canning Your Own Stock
Traditional broth, stock, and bone broth are all commonly used in the kitchen as a foundation for various delicious dishes. While many people use these terms interchangeably, each of these items has unique characteristics based on their ingredients, seasonings, and cooking times. In this guide, we’re going to look at the differences between broth, bone broth, and stock. We’ll also share a simple recipe to can your own stock right at home.
The Differences Between Stock and Broth
Several things make stock, broth, and bone broth unique creations. Stock is made by simmering animal bones (which often contain a few meat scraps), as well as mirepoix (which is carrots, celery, and onion), and water for two to six hours. Instead of creating a gelatinous or thick texture, the stock is smooth. Most of the time, the stock is unseasoned and can be used as a base for soups, gravies, sauces, and other items.
The next thing we want to talk about is broth. The broth is different from stock because it’s made by simmering meat (whether with or without bones) and mirepoix in water. However, it’s usually cooked for a far shorter time of less than two hours. The broth is usually seasoned and creates a flavorful but thin liquid. In many recipes, broth or stock can be used.
Finally, we come to bone broth. This is like stock but tends to be cooked for a much longer time of 12 to 48 hours. This is done to extract all the collagen-rich gelatin found in the bones. In most cases, bone broth is unseasoned. However, it can sometimes be flavored with things like apple cider vinegar. Bone broth is versatile like stock and traditional broth and can be sipped or used in cooking. Bone broth is my preferred method to use for all of my soups, stews, and roasts.
The Many Benefits of Homemade Stock
One of the things that people love about homemade stock compared to the storebought version is that it has a much more intense richness and flavor. When great ingredients are simmered for a long time, the flavor is taken from aromatics, veggies, and bones to create a complex liquid base that you can use for a variety of dishes. The freshness of the stock improves the aroma and taste of all your favorite recipes.
In addition, an advantage of homemade stock is the ability to customize it based on dietary requirements and personal preferences. You can choose the ingredients you want to use so your stock can be made for specific recipes or flavor profiles. You could go with a classic chicken stock with tons of spices and herbs or try a vegetable stock with tasty produce. Either way, you can experiment and try new things with your flavor combinations.
A final reason to consider homemade stock is because it’s eco-conscious and budget-friendly. Rather than buying packaged broth or stock, which is often expensive and has a ton of additives, you can make homemade stock with simple items that you can get from your garden or a local market. Using leftover vegetable trimmings and bones that would be tossed lets you reduce food waste to create a more sustainable food system.
An Easy Recipe for Canning Your Own Stock
If you want to can your own stock, there’s no easier option than creating chicken stock in a pressure cooker. The great thing about canning is that it lets you preserve stock for a long period, which ensures you always have this versatile base available for all your adventures in cooking.
Ingredients:
- Chicken bones (either purchased specifically for stock or from roasted chicken)
- Mirepoix (carrots, celery, and onions)
- Water
- Optional: herbs and spices, such as thyme, peppercorns, and bay leaves
- Canning jars with lids
Instructions:
- Prepare the pressure cooker using the manufacturer’s guidelines for safe operation.
- Place the chicken bones, mirepoix, and any spices or herbs into the pressure cooker.
- Fill the pressure cooker with water, making sure the ingredients are fully submerged.
- Secure the lid on the pressure cooker and put it on high pressure.
- Cook the stock for about 45 minutes to an hour, giving the flavors time to meld and the bones time to release what’s inside them.
- After the cooking time, gradually release pressure making sure to use the provided instructions.
- Use a fine mesh strainer and separate the solids from the liquids to create a flavorful and clear stock.
- Let the stock slightly cool before you transfer it to sterilized, clean canning jars.
- Leave a bit of space in every jar for the expansion that happens during the canning process.
- Seal the jars with lids and process them in a pressure canner using the guidelines for your specific altitude.
- After canning is done, store the stock in a cool, dark place for long-term preservation.
Learn More About Canning Stock and Other Delicious Foods
Stoney Creek Farm offers Canning 101 classes in April, May, June, and July. These classes offer an exciting way to learn more about preserving food and creating a connection with the ingredients you eat. The classes provide hands-on experience with water bath canning, pressure canning, blanching for the freezer, and other preservation methods. Working through the class, you’ll learn about food preservation and become more aware of the nutritional benefits of the things you eat.
With sustainability and food security being major issues today, learning to preserve your own food is a great skill and takes you on the path to self-sufficiency. Adding canned goods to your pantry gives you a supply of food year-round. You can also share homemade canned food with friends and family members as a way to create a sense of community and connect with other people.
Whether you’re new to canning or have been doing it forever, you’re sure to learn something in the Canning 101 classes. Taste jams, jellies, and pickles, while learning how to stock your pantry and get an educational experience you’re sure to love. To join the next class or have your questions answered, simply email Leigh Funderburk at StoneyCreekFarmTennessee@gmail.com This is one opportunity you do not want to miss.
