Wednesday, December 22, 2010

Ham Stock, Part 2

Make sure to refrigerate the stock before using or canning.  The first pic shows the layer of fat on the chilled stock.  The middle pic is the lovely layer of grease.  The last pic is the gelled stock, full of flavor, not fat!

Update: 12/23/10  I botttled the stock today and got three quart sized jars.  I pc'd the jars for 25 minutes at 10 PSI @ sea level.  They are now ready to go into the cabinet to await some terrific bean or lentil soup.  The stock makes a great base for any of the bean soups.

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