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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