Stock Canning

The first item I prepared on this long weekend was to can the stock I had made while at work on Friday. Earlier in the week I made pulled pork for dinner and had the bone left over. I put it in the crockpot with vegetables and left it to slow cook all day. My DH said it made the house smell delicious.

When I got home from work I drained the stock into a large glass measuring cup (I usually get about 8 cups of stock). When it had cooled down I placed the drained stock in the fridge overnight. This morning it had a thick layer of pork fat on top. I pulled that off and reheated the stock.

Here is the set up just before I pour the reheated stock into the canning jars. The smaller pot in the foreground contains the stock. The larger pot to the right is my pressure canner. I had just taken the jars out of the boiling water.

In the end I was able to can 4 1/2 pints of ham stock. I also had a small amount of beef stock in the freezer from an earlier stock making session. I reheated the beef stock and canned 2 1/2 pints of that in same canning load.

20 minutes later I had a few jars to add to my stockpile of home canned stock.