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Super Soup Stock

Farm.Fares's picture
Ingredients
  Peppercorns 2 Tablespoon
  Onions 3 , quartered
  Garlic 6 Clove (30 gm)
Directions

MAKING
1) In a 7 quart pressure canner, add the bones soup meat, onions, peppercorns and garlic, cover with cold water.
2) Cover the pressure canner and bring up the steam, exhaust air, close valve when the pressure reaches 15 pounds.
3) Adjust the heat to hold at 15 pounds and cook under pressure for 4 to 8 hours.
4) Remove from heat and allow the pressure go down on its own.
5) Cool the stock until it can be handled easily and the fat rises to the surface.
6) Skim off the fat, remove the bones and strain through a cheesecloth, returning bits of lean meat into the stock.

SERVING
7) Use the 8 quarts Super Soup Stock as required.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Interest: 
Holiday, Healthy
Ingredient: 
Meat
Preparation Time: 
25 Minutes
Cook Time: 
360 Minutes
Ready In: 
385 Minutes

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