One of the things I consider when putting stuff up, is how and where I’m going to be storing things.  While there is “quickfire” appeal to stashing stuff in the freezer, I like to have things on the shelf to free up freezer space for things like meat and seafood.  That, and the fact that hub hates the taste of freezer jam, means that jams, chutneys and pickles go in jars, and get processed in the hot water canner!

So you want proof that I’m not just a johnny-come-lately to the canning bandwagon?  Well, I just replaced my shelves for the canned goods, and look what I found hidden in the back!  A jar of nectarine jam from 1999 — aged a full 10 years.

Back in the day, I used more sugar than I do now.  When you are canning, sugar is your friend, and helps both thicken (if you are not using commercial pectin), and helps preserve.  That and a good long bath in hot water, generally help keep the nasties at bay until such time as you’re ready to eat it (usually, that’s sooner than 10 yrs!).  Well, this puppy was still firmly sealed, and when I opened it, it smelled fine, no doubt due to the amount of sugar in each batch.  That being said, neither one of us is willing to muster up the courage to test it out!… yet.

On the “fresher” canned goods front, this last week has seen a 1/2 bushel box of peaches turned into jam:  with ginger, and plain:

And, a big box of Bartlett pears from Oldfield Orchard quartered and canned in rum syrup.

I spent an evening putting up the new shelves, and restocking with this year’s canning.  They’re nearly full now, with a bit more room for some more salsa and pickles!  Maybe some blackberry jam?

See you next time — gotta go stir the pot of tomato sauce on the stove!

Making your own chicken stock is not as hard as it is made out to be, AND with a pressure cooker, it is even easier, and faster.  I like using the backs, as it makes a more full-bodied chicken stock (the good stuff from inside the bones!!!).  I also prefer to use uncooked chicken parts, rather than the remains of roasted birds, as I think the flavour is cleaner and brighter.  Using the pressure cooker also results in a really clear stock .

I <3 my pressure cooker!

So, in 6 easy steps… in the time it takes to make dinner…

1. Unwrap the chicken parts
2. Toss the parts in the pressure cooker
3. Toss in some flavourful bits.  For this batch, I used 2 carrots, 1 onion, and the tops off of a fennel bulb that was being roasted for dinner.  Salt and pepper and 1 bay leaf.
4. Cover with water, put the lid on the pressure cooker and bring up to heat.
5. Cook at pressure for 30 minutes — release pressure either by letting it sit for 10 minutes or so, or run under cold water if you are in a hurry.
6. Strain the bits out in a colander, cool in the fridge and skim off the fat.

The result:  13 1/2 cups of chicken stock, 1/2 of which  went into the freezer and 1/2 into the fridge.

Benefits:  way better tasting than canned or tetra pack chicken stock; way cheaper (this batch cost <$2.00 total); total control over things like salt and fat content.

Give it a try sometime.  Dinner took about 1 hour in total to make (roasted in the oven), and the stock was all done except the refrigerating by the time dinner was ready.  I used some of this to make cauliflower soup the following day.