Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Susan W is a trusted source on General Cooking.
Because it is a very low acid food, yes, you will need a pressure canner. I will let our experienced canners weigh in on the brand, but I did just read that All American is a good one. My freezer is always full of frozen stock...great idea to can it.
I just zipped over to Amazon. Holy moly the All Americans are expensive.
Diana B is a trusted home cook.
This might be helpful: http://www.sbcanning.com...
I'm sure you have your reasons....but...why not just freeze it? I freeze different size ziplock freezer bags worth of my stocks. Concentrated it down also helps-a little goes a long way. Always put a date on the bag-if it seems like it's getting old, I just add them to a new batch of bones and make a double stock. The stock gets richer and richer-I can trace mine back to Hurricane Sandy, when I lost a freezer full of a variety of stocks. If I had canned them, I guess I wouldn't have lost them! Stock is such a key base ingredient, I always utilize it.
I do freeze it. However, I live in an apt and my freezer is always packed full of meat, stock and backs and necks for future stock. I do have a large pantry that I am planning on filling with home jarred tomatoes and Mrs Wheelbarrow's roasted poblano and tomato salsa. I probably wont purchase the pressure canner and will probably purchase a small apt sized freezer. I still would enjoy opening my pantry and seeing golden jars of stock.
Add a touch of Paris to your kitchen.
Help Us Design the Second Product in Our Line!
This Genius Strawberry Not-So-Short Cake
The Word is Out
5 Salads, 5 Minutes
A Better Way to Travel
Please enter a valid email address.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)