- Jun 4, 2015
- 554
- 254
Ok I want to know if what I was taught by my elder's and many in old country is used by others. I know my states small farm life is considered backwards by some of those that never been on old time farms.
when I cut up veggies I save celery ends, potato ends, carrot peelings n ends, onion ends, turnip peelings n ends, green n colored pepper ends ect , ect. I vac seal the items to make broth and sometimes seal with fat layer and sometimes have to boil n can.. I also do same with chicken n turkey parts and beef n pork trims of fat n bones. I buy chicken qtr.'s at 59 cents a pound but they there portion of back bone to trim along with excess skin n fat. I also spatch cock my whole turkeys so have plenty of livers gizzards n neck n backs ect. freeze till ready to do batches.
now meat stock like chicken is easy to can if you dont remove the fat layer, it settles on top in the jars and seal's the juice from oxygen which eliminates bacteria{bacteria needs oxygen to grow} and is why vac seal and canning keep longer. it can be then kept in cool for months and safe to use without boiling and cooling. I use my vac sealer with large mouth jar adapter to store so many things that i can buy big, like dry foods, beans, rice, peas, grains like barley ect ect ect..
i make soups n dishes in large batches n vac n freeze. to get some of stock i ask freinds n family to save n freeze ham bones for bean soups n split pea soup n beef n pork ect for stew's n soups.
when i was younger i just loved when we butchered chickens for fried feet. hogs for actual real head cheese{grandpa like little vinegar } n nuts. making sausage n cutting meat and washing hands in the windmill cow waterer .
ju
when I cut up veggies I save celery ends, potato ends, carrot peelings n ends, onion ends, turnip peelings n ends, green n colored pepper ends ect , ect. I vac seal the items to make broth and sometimes seal with fat layer and sometimes have to boil n can.. I also do same with chicken n turkey parts and beef n pork trims of fat n bones. I buy chicken qtr.'s at 59 cents a pound but they there portion of back bone to trim along with excess skin n fat. I also spatch cock my whole turkeys so have plenty of livers gizzards n neck n backs ect. freeze till ready to do batches.
now meat stock like chicken is easy to can if you dont remove the fat layer, it settles on top in the jars and seal's the juice from oxygen which eliminates bacteria{bacteria needs oxygen to grow} and is why vac seal and canning keep longer. it can be then kept in cool for months and safe to use without boiling and cooling. I use my vac sealer with large mouth jar adapter to store so many things that i can buy big, like dry foods, beans, rice, peas, grains like barley ect ect ect..
i make soups n dishes in large batches n vac n freeze. to get some of stock i ask freinds n family to save n freeze ham bones for bean soups n split pea soup n beef n pork ect for stew's n soups.
when i was younger i just loved when we butchered chickens for fried feet. hogs for actual real head cheese{grandpa like little vinegar } n nuts. making sausage n cutting meat and washing hands in the windmill cow waterer .
ju
