Saturday, November 30, 2013

First Bone Stock! :)

 Bones were added to deep pot and veggies added as well. The pot here contained chard, kale, onions, garlic, bay, oregano, peppers, apples, mushrooms, some other stuff, and bones. :)

 After 48 hours on the stove, the liquid was strained and separated from the leftover veggie and bone parts. This was fed to the chickens...recycle, reuse!!

 The broth or stock was poured into pint jars.

 Each jar was filled - four in all.

 Three were placed in the pressure canner. One was refrigerator.

These are the three pressure cans of stock or bone broth.

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