RECIPE: Home Canned Bone Broth (AKA Stock)

Coincidentally, I started on this large batch of broth on the eve of Earth Day, a time when there is quite a lot of discussion about food waste and sustainable agriculture. Here's a great way to cut down on waste, and get delicious soup stock in the process!

Let me start by saying there are exact recipes to follow out there on the internet for bone broth. This is not one of those! Over the winter, I collected up scraps from roasted birds and chopped veggies in gallon freezer bags and threw them in the chest freezer until I got enough to fill a 23 qt pot...

There is quite a bit of information out there online concerning the health benefits of bone broth. It makes an excellent medicinal base for soups during cold and flu season, and it's delicious! Making your own is definitely worth the effort!

Ingredients

3 gallon freezer bags of misc. poultry or beef bones
1 gallon freezer bag carrot, celery and onion scraps *

8 cloves Garlic

1 tsp. Thyme

1 tsp. Rosemary

1 tsp. Basil

1/8 tsp. Cayenne

Salt and Pepper to taste

* I used carrot peelings and tops, celery leaves and root ends, onion tops and bottoms. Onion portion should be equal to no more than one medium onion.

Put bones, veggies and garlic in a large stock pot. Pour enough water into the stock pot to just cover the bones and vegetable scraps. Bring bones to a boil. Turn heat down til the pot is just at a simmer, and continue to simmer for 12 hours. Add herbs and spices and simmer for an additional 30 minutes.

Let the broth cool til able to be safely handled and strain broth using a fine mesh strainer or colander to remove bones and vegetable scraps. Some tiny bits of meat and herbs may not be strained out, that's fine. You may want to let it cool enough to remove solidified fats from the surface if you are using beef bones.

Reheat the broth just to a boil, and fill sterilized canning jars leaving 1" head space. Process the jars of broth at 11 pounds of pressure for 20 minutes for pints, and 25 minutes for quarts. A 3/4 full 23 qt stock pot of bones and veggie scraps made 9 quarts of broth.

Seeds Arrived! Hurry, Spring!

Just last Friday eve I entered my Baker Creek, and they were already in my mailbox this afternoon! We've ordered from them for about 5 years or so now. The order is always received quickly! There is a full list of what all we ordered here, but I am especially excited about a few varieties in particular. I'll link to the order page for each if you're interested:

First, I FINALLY got around to ordering Mexican Sour Gherkins Cucumber. Pickled veggies are a staple in my every day diet, and I have been very curious as to how these might taste when pickled in Dad's Dilly Bean brine.

We have never really had good luck with large carrots, so we thought perhaps some of the smaller rooted varieties might be something worth trying instead. I wanted Parisienne, a sort of radish sized and shaped variety, and Brian was eyeing the narrower Little Finger, so we went with both! We were also given a second packet of Parisienne as our free gift! Can never have too many carrots.

Then, there are the grains, Golden Giant Amaranth and White Sonora Wheat. I am not sure exactly how they will fare in Zone 6a here, but I thought it was worth a shot. I'm really interested in grinding flour and making breads and tortillas.

Brian insisted we order the world's hottest pepper, the Trinidad Scorpion Pepper. An old classmate of mine commented that they are "ridiculously hot". In the past we've grown Habaneros, which are great in chili when used sparingly. I guess, we'll have to see!

I had mentioned maybe a week ago that I'd like to expand my herb garden and begin market selling at some point. Baker Creek has many herb seeds to choose from, although they don't specialize in them. I ordered 9 different varieties to add this year! At some point, I may put in an order to Richter's Herbs, who specialize in herb seeds and plants as well. I have a little research to do regarding the planting conditions of a few of them yet.

I was honestly in a pretty grumpy, cabin feverish mood this afternoon, but as soon as I saw that envelope in my mailbox, it was all good LOL Are you planting anything new this year? Have any advice concerning these I mentioned? Comment below!

You may order a FREE Baker Creek Seed catalog HERE.

RECIPE: Carrie's Homemade Chicken Soup

This savory soup is a favorite around Lil Raisin Acres, Brittney even requested it for her birthday dinner! It's especially popular during the dark, cold winter cold and flu season. 

INGREDIENTS:

10 c. Chicken Broth
1 can Cream of Chicken Soup*
1 can Cream of Celery Soup*
2 Carrots, chopped
3 Stalks Celery, chopped
1/4 c Onion, chopped
2 Chicken Breasts, diced
2 c. Egg Noodles
1/2 tsp. Basil
1/4 tsp. Garlic Powder
1/4 tsp. Rosemary
1/4 tsp. Parsley
Salt and Pepper to taste

*Substitute store-bought condensed soups with THIS recipe to avoid sodium and preservatives.

PREPARATION:

Combine broth and cream soups in a pot and bring to a boil. Reduce heat and add carrots, celery, onion and herbs, and boil for an 15 minutes. Add noodles and diced chicken. Return to a boil, and cook for and additional 10-12 minutes or until noodles reach desired consistency. Makes 12 servings.

RECIPE: Carrie's Stinky Cauliflower

A spicy and tangy experimental conglomeration of several recipes inspired by Vlasic Hot Cauliflower and Giardiniera. My brother and I referred to these items as "Stinky Cauliflower" as kids!

INGREDIENTS: 

VEGGIES:

Cauliflower

Carrots

Celery

Cucumber

Red Bell Pepper

SEASONINGS:

1 Jar Green Olives with Pimento, drained

6 Tbsp. Minced Onion

12 Cloves Garlic

6 Sprigs Oregano

6 Jalapeno Peppers, Sliced (OR 6 Tbsp. Crushed Red Pepper)

6 Bay Leaves

3 tsp. Black Peppercorn

6 Tbsp. Olive Oil

BRINE:

5 Cups Water

5 Cups White Vinegar

1/2 Cup Pickling Salt

Prepare 6 sterile quart jars with fresh sterile lids and rings.Chop/slice Veggies coarsely, set aside. Divide Seasonings equally among the 6 jars (1/6th jar olives, 1 Tbsp. onion, 2 cloves garlic, 1 sprig oregano, 1 jalapeno, 1 bay leaf, 1/2 tsp. peppercorn, 1 Tbsp. olive oil each). Pack Veggies into jars after seasonings, as equally as possible, leaving 1/2" head space.

Begin heating water to appx 140 degrees in your hot bath canner while combining Brine ingredients in a non-reactive pan. Bring Brine to a boil, then pour brine into jars leaving 1/2" head space. Place sterile lids and rings tightened to touch on jars and place them into hot canner using canning tongs. 

Place lid on hot bath canner and bring water to a rolling boil and place lid on canner (see directions to your individual model if using a pressure canner as a hot bath canner. Some parts may need to be removed first!). After the water begins to boil, set a timer for 10 minutes. Continue boiling vigorously.

After 10 minutes, carefully lift the canner lid away from you (to avoid steam burns) and let jars sit in hot canner for 5 minutes. Remove jars from canner with tongs and place jars on a towel where they will not be disturbed for roughly 24 hours. You should hear occasional "pings" as cooling jars seal.

Store for at least 2 weeks before serving. Will last about 1 year under desirable storage conditions. Makes appx. 6 quarts.

RECIPE: Grilled Potatoes

Potatoes are easy to grow,  and inexpensive to buy. They compliment practically any type of meat. Here's a quick and easy,  tried and true recipe we use often,  especially during the summer months as it's easily prepared on a grill as well as in the oven!

INGREDIENTS:

5-6 Potatoes, cubed (We use Red, but any will do!)

2-3 Green Onions, sliced

2 Cloves Garlic, minced (or 1/8 tsp. Garlic Powder)

1 Tbsp. Extra Virgin Olive Oil

Salt and Pepper to Taste

Herbs to Taste: Rosemary, Thyme, Parsley (Fresh or Dried)

Chopped Veggies: Mushrooms, Celery, Carrots

PREPARATION:

Preheat oven to 400, or set grill to Med-Low heat.

Lay one end of an appx. 2' length of Aluminum Foil on a cookie sheet. Place potatoes and veggies in the middle of the foil. Drizzle olive oil over the potatoes and season with herbs, salt and pepper. Toss lightly.

Cover the potatoes with the loose end of the foil, and gently roll up the edges, forming a sealed packet around them. Place foil packet directly on grill grates, or on a cookie sheet in the oven.

Bake for appx. 45 minutes or until tender, OR Grill for about 20 minutes and flip the packet over. Grill an additional 25 minutes or until tender. The steam escaping the packet will be HOT! Use caution when opening it!

Serve with Sour Cream, Ketchup, or BBQ Sauce. Serves 4 as a side dish. ENJOY!