I’m a seasoned canner, but when it comes to my pressure canner – that’s another story altogether.
Alas, my freezer overfloweth, and something has to be done.
One thing you should know about me and my freezer:
Some people collect stamps. I collect chicken carcasses.
And leek greens. And pea pods. And pretty much anything else that would impart lovely flavour to a pot of water.
Every chicken dinner, every trim of the (appropriate) veggies, the bone from the Easter ham, rabbits, old laying hens, you name it – go into bags in my freezer waiting for a rainy day. Literally.
I just can’t bare to see it go to waste.
To me, stock is a miracle, worthy of an appropriate level of respect, awe and adoration. You can take next-to-nothing and turn it into a life-giving, healing, nourishing, filling, soul warming broth.
I mean really. What could be better than that?
But I digress.
My fear. My pressure canner. I am determined to overcome.
I want to be able to get all those stock ingredients out of the freezer and made into stock – stock that can sit on the shelf in the quiet of the cold room and make space in my freezer for more . . . You guessed it – ingredients for stock!
Here I sit, sipping a hot chocolate and typing away while a dragon hisses and spits behind me.
I turn my back to it boldly. Brash.
And jump up every two seconds to be sure it’s not about to explode.
If you, too, would like to face your pressure canning fear, be sure to watch for Pressure Canning 101, coming tomorrow.