Intro to Pressure Canning

[@DebLL357]

Thank you so much for making this video! My husband blessed me with the same canner that you have, and I’ve been so intimidated to try it, but after watching your video, I feel more confident to try it! Thanks again, you did a wonderful job explaining everything! New subscriber! 😊🙌♥️

[@honeyhillfarmky]

Here is my chicken broth recipe! ENJOY!
All ingredients should be ORGANIC
• 1-2 roasted chicken carcasses ( 1 turkey carcass)-smoked chicken/turkey has the best flavoring
• 1-2 Onions
• 1 head of garlic
• 2 ribs of celery (green leaves included)
• 2 carrots (unpeeled)
• 5 sprigs of thyme
• 5 sprigs of parsley
• 1 bay leaf
• 1-1 ½ tsp peppercorn
• 2 TBS cider vinegar (1 TBS per pound of bones)
• 2-2 ½ quarts water ( enough to submerge ingredients
1. Add bones to 6 quart crockpot
2. Rough chop carrots (unpeeled) and celery (include leafy tops) into 1-2 inch pieces.
3. Rough cut onion leaving skin. (skin will not only add nutrients but a nice color to the broth).
4. Cut garlic head in half ( leaving skin).
5. Add all ingredients to 6 quart crockpot (if smaller crockpot cut recipe in half).
6. Add enough water to submerge ingredients (2-2 ½ quarts).
7. Cover and cook on LOW for at least 12 hrs up to 24 hrs. (cook long and slow)
8. When done cooking, strain with mesh strainer or cheese cloth.
9. Chill in fridge in container and let sit over night so fat separates and solidifies.
10. Scrape fat off the top.
11. Transfer bone broth into ice cube tray.
12. When frozen transfer to freezer safe zip-lock bags ( 1-2 cups of broth per bag)