The Canning Stocks and Soups

 

CanningIt may be the dead of winter and there’s nothing to harvest outside but I still have my mason jars and canner going. Winter is a season of hearty foods; beef roast, roasted chicken or ham to name a few. When the meat has been mostly picked from the bone I love to make soups and stocks.

Soup was never meant to be made in small batches as far as I’m concerned. After a little bit of this and little bit of that,  there’s a lot of everything. So I usually make a big pot of soup and can three to four quarts. I have such a hard time buying cans of soup, I don’t trust their ingredients (paranoid, I know) and the lining on the inside of the can leaches chemicals into the soup, not to mention soup is so easy to make.

I prefer homemade stocks for a lot of the same reasons. I do feel the store bought stocks are missing some important nutrition as well. I also can guarantee my stocks are made of grass fed animal bones.

Canning Soup
Canning soup is so easy too! When I make soup a make a huge pot, we have a meal of it and I can the rest. With an exception of noodles; I don’t can soups with noodles. A soup like Chicken Noodle, I make the whole soup without the noodles, can it then add the noodles when I’m ready to serve it. Whole wheat pasta tends to get mushy fast especially when canned. Pasta also absorbs a lot of liquid. Bean soups, and vegetable soups can great!

Basic Stock (from baked chicken, beef bone or ham bone
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Basic Stock (from baked chicken, beef bone or ham bone
Print Recipe
Ingredients
  • Bones from 1 baked Chicken or Beef Bones or Ham Bone
  • 1 each Yellow Onion chopped
  • 3 each Carrots chopped
  • 3 each Celery Sticks chopped
  • 4 each Garlic cloves smashed
  • 2 each Bay Leaves
  • to taste Salt and Pepper
Servings:
Instructions
  1. Place everything into a large pot and fill with water.
  2. Bring to a boil, then reduce to a simmer for about 6 hours. Adding water if needed
  3. At this point the stock is done.
  4. You can strain the stock and only keep the liquid, I just remove the bones. I like to keep the residual meat and vegetables because I usually use this for soup, if I make gravy or pasta I strain it as needed.
  5. To can the stock I pour it into quart jars, leaving 1 inch of head space and process for about 30-45 min.
Recipe Notes

This is a very a basic stock, using what I always have on hand during the winter.

In the summer adding fresh herbs to the simmering stock adds a lot of depth to the flavor.

I definitely recommend adding herbs as well as other root vegetables, and apples.

Apples add a really nice sweetness to the stock, usually ham stock.

Parsley goes great in chicken and beef stocks. Dill is good in chicken but I really like it with beef.

Options are endless so get creative!

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3 Comments

    1. I would assume you could use a pressure cooker. I do not own one. I can everything in the basic water bath canner because I find the time spent waiting for the pressure cooker to cool could be spent canning another batch. Not to mention they are kind of dangerous. So I don’t have any first hand experience but from what I’ve read it can be done, with a processing time of 60-75 minutes.

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