Remember those ham bones I saved? Well, after Jon carved up the ham roast for me I saved the bones to make pork bone broth. Healthy, yummy goodness that can be used in soups or with a delicious pot of beans.
To prepare my stock I first roasted the following in the oven at 425 for 30 minutes:
2 teaspoons vegetable oil
2 medium onions, cut into 1-inch chunks
2 medium carrots,cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
6 cloves of garlic
2 to 3 pounds ham bones (shank, hock, or left over from spiral ham)
Next, I placed these in my 6-Quart Crock Pot along with:
10 black peppercorns
1 sprig thyme
1 bay leaf
1/4 cup Apple Cider Vinegar
4 quarts cold water
The broth cooked for about 24 hours before I strained the liquid through a mesh strainer into a clean pot, pitching the vegetables. Next I filled my sterilized Ball Wide Mouth Quart Jars, wiping the rims with vinegar.
I processed the quarts in my Pressure Canner at 10 lbs for 60 min. For my $12 investment at Aldi's, I finished out with 8 packs of sliced ham, 6 packages of cubed ham and 7 quarts of ham stock!
She rises while it is yet night
and provides food for her household
and portions for her maidens.
Proverbs 31:15
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