Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
The amount of salt, monosodium glutamate (MSG), and hydrogenated oil (trans fat) store-bought bouillon contains just isn’t something I want to feed my family. Why make a soup from scratch only to then add a highly processed ingredient?
Stored properly, this powder will last for years, and will lend depth and complexity to soups, stews and any other dish where you might use commercial bouillon.
How to preserve that glut of wild mushrooms for another delicious day! And how to make a beautiful, rich, dark, flavourful mushroom stock in the process.
Homemade chicken stock preserved in the pressure canner is an economical and time-saving item to have on hand. Far superior to store-bought stock, one batch will leave you with as many as 8-10 pints of stock ready to use at a moment's notice.
Why aren’t more of us making stock at home instead of opting for those oversized juice boxes of industrially produced, homogeneously flavored liquid? After all, the ingredients are practically free, and the work involved is minimal.
