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“A simple stock that is pressure canned in order to be shelf stable. It's an all day or 2 day project but great for hurricane season!”
13hrs 30mins
5 quarts

Ingredients Nutrition


  1. Cook ham & use meat for meals for ~ a week.
  2. Take remaining ham & cut most of it off the bone, leaving some to cook with the stock.
  3. To a large pot add ham bone, 3 stalks of celery washed & snapped in half, 2 onions, skin on, chopped in half, & 5 quarts of water (or enough to cover ham bone).
  4. Bring to a boil.
  5. Reduce heat to a simmer, let simmer for 3 hours, stirring occasionally.
  6. Remove ham bone, celery, & onion from stock. Discard celery & onion.
  7. Pick meat off of ham bone & set aside. Discard bone.
  8. Put meat back into stock & put into refrigerator to allow fat to congeal on the surface.
  9. Once fat is solid on the surface, remove & discard it.
  10. Reheat stock.
  11. Sterilize 5 quart jars & heat lids/bands.
  12. Prepare pressure canner.
  13. Once jars are sterilized, fill with stock (& remaining ham bits), leaving 1" headspace.
  14. Clean jar rims & apply tops & bands.
  15. Place in pressure canner & apply pressure canner lid.
  16. Heat until a steady stream of steam has been produced for 10 minutes.
  17. Place jiggler on top at 10 lbs. & once it starts rocking back & forth allow cans to cook for 25 minutes.
  18. After 25 minutes remove canner from heat & let cool until pressure vent falls.
  19. Remove jiggler.
  20. Wait 10 minutes.
  21. Remove lid & take jars from canner.
  22. Set on a clean, dry, flat surface & allow to cool for 24 hours.
  23. Remove bands, wipe jars down, and put away.

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