Learn how to preserve everything you might find at a farmers market — or in your own backyard — with the clear, easy-to-follow directions you’ll find in Mrs. Wheelbarrow’s Practical Pantry (W. W. Norton & Company, 2014) by Cathy Barrow. Recipes for delicious ways to eat up your stores are interspersed throughout the canning, smoking, curing and brining instructions, which progress from the easiest to the most complex recipes. The following homemade beef stock recipe is from chapter 2, “Canning Under Pressure: Groceries You’ll Never Have to Carry Home Again.” Use this and our other canning resources to keep your pantry stocked with fresh foods all year long.
You can purchase this book from the MOTHER EARTH NEWS store: Mrs. Wheelbarrow’s Practical Pantry.Beef stock smells so wonderful while cooking, I could be accused of making it for that reason alone. The tomato paste that roasts on the bones brings out the rich, meaty flavor and adds a deep, appetite-inducing color. This stock is hearty, expecially good as the base for onion soup, and pressure canning beef stock frees up room in the freezer.
• 10 pounds (4.5 kg) meaty beef bones, either shanks or ribs, or a combination
• 5 large shallots, halved
• 4 garlic cloves, halved
• 4 cups (32 oz., 900 g) roughly chopped carrots
• 1 large celeriac (12 oz., 340 g), chopped into large pieces
• 3 tablespoons tomato paste
• 1 tablespoon olive oil
• 5 quarts (160 oz., 4.7 l) cool nonchlorinated water
• 12 black peppercorns
• 3 dried bay leaves
• 12 parsley stems
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
2. Put the bones, shallots, garlic, carrots, and celeriac on the baking sheet. Combine the tomato paste and oil in a small bowl, then rub all over the bones and vegetables. Spread the bones and vegetables out and roast until well browned, about 40 minutes; rotate the pan halfway through.
3. Transfer the roasted bones, vegetables, and any juices to a large stockpot. Add 1⁄4 cup of the water to the baking sheet to loosen any tasty bits and scrape this fond into the stockpot. Add the peppercorns, bay leaves, and stems to the pot, add the remaining water, and bring to a boil. Reduce the heat, skim any foam, cover, and simmer gently for 6 hours.
4. Strain the stock through a colander into large bowls or jars. Refrigerate overnight.
5. Scrape the solidified fat from the stock and discard. Strain the stock through a fine sieve into the stockpot and bring to a boil.
6. Ladle into the clean jars. Wipe the jar rims clean with white vinegar. Place the lids and rings on the jars and finger-tighten the rings.
7. Process at 10 pounds of pressure: pint jars for 20 minutes, quart jars for 25 minutes. If you have a mixed batch, process for the full 25 minutes. Let the pressure fall and the canner cool before removing the jars.
8. Let the jars cool completely, then test the seal.
The stock is shelf stable for 1 year.
Want more pressure canning recipes? Check out How to Make Homemade Stock.
Reprinted from Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving by Cathy Barrow. Copyright © 2014 by Cathy Barrow. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.