Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 (Tek) 9/28/84 based on 9/17/84; site hercules.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!vax135!cornell!uw-beaver!tektronix!teklds!hercules!barrys From: barrys@hercules.UUCP (Barry Steel) Newsgroups: net.cooks Subject: Re: How do you make stock? Message-ID: <661@hercules.UUCP> Date: Sat, 9-Nov-85 11:33:20 EST Article-I.D.: hercules.661 Posted: Sat Nov 9 11:33:20 1985 Date-Received: Mon, 11-Nov-85 06:11:40 EST References: <7303@ucla-cs.ARPA> <12892@rochester.UUCP> Reply-To: barrys@hercules.UUCP (Barry Steel) Organization: Tektronix, Beaverton OR Lines: 14 Summary: >not sure, add *just* a *little* salt at this point, since a little salt >can really bring the flavor out. Warm up clean jars with tap water, then >replace tap water with boiling water, put lids on and turn upside down for >five minutes or longer. When the stock is ready, pour the water out of the >jars and put in the boiling stock. This is easier if you pour it into a >large (we use a 4 cup) measuring cup (also rinsed with boiling water). >Clean lip if you spilled stock on the jar, and put lids on, then wash outside >if necessary. Let cool, then label (date!) and put in fridge. Ours keep >for at least a month done this way. Why not just pour the cooled stock into quart-size plastic containers and freeze? That is what I do and it keep just fine. I sure is a lot easier. barry steel