Saturday, September 14, 2013

Canned Organic Chicken Stock

We normally save the bones from organic chicken that we've eaten and freeze them until I'm ready to make soup or stock.  But this time the freezer was full and it wasn't really soup weather, so I canned most of the stock using this recipe, mostly.  I did my bone broth as usual - lots of chicken bones with bay leaves, a little salt and pepper and 1 T apple cider vinegar per quart of water added.  I had so many chicken bones that I put them all in my new 16 quart stock pot.  It was the perfect size.  After simmering for 24 hours, we strained out the bones (which we bury in the heart of the compost pile to add phosphorus and calcium to the compost.)  The saved stock, I reboiled and canned as directed.  I had originally added 10 quarts of water, but this boiled down a bit.  In the end I had 7 quarts canned plus about 1-2 quarts that I made into a quick lentil soup.

Monday, September 9, 2013

Horticultural Oil at Community Garden Again

The Bagrada Bug situation was slightly better on some kale, worse on some others and worse on the peppers.  I sprayed again with the horticultural oil.