I finally figured out exactly which burner and pot to get a nice simmer going, but I can't use the big big pot. Alas. Smaller batches it is! I used cheesecloth this time, so it's less cloudy overall!
Beef Stock!
I finally figured out exactly which burner and pot to get a nice simmer going, but I can't use the big big pot. Alas. Smaller batches it is! I used cheesecloth this time, so it's less cloudy overall!
6 Comments
f1error@lemmy.world · 2 pts · 104d
I make and use chicken stock and ham hock stock frequently. I've been thinking about adding beef stock to my pantry; this might push me over the edge.
khannie@lemmy.world · 2 pts · 104d
What's the "use by" on these?
RebekahWSD@lemmy.world · 3 pts · 104d
The National Center for Home Food Preservation says at least a year.
It's honestly more, "did the seal seal? did the seal fail at some point after canning? does it look okay? smell okay? was stored without the rings on?" and the rings are still on because they just came out of the canner. But awhile! I have apple butter from a couple years ago and it's still good!
khannie@lemmy.world · 2 pts · 104d
Nice one. Thanks.
I've found myself with leftover chicken stock recently and have ended up dumping it out of lack of knowledge.
Agreed on sugary stuff. Jams I'd happily keep for years.
Looks good btw!
RebekahWSD@lemmy.world · 3 pts · 104d
It looks better than before I used cheesecloth! The non cheesecloth one was still strained, but it was certainly cloudier! This just looks so lovely!
khannie@lemmy.world · 2 pts · 104d
It does look lovely in fairness. I would totally lob that in a bowl and have it with fresh baked bread and butter. Nom nom nom.