Ham Stock Pressure Cooker Food

HAM STOCK (PRESSURE COOKER)

Steps:

• Add all the ingredients to the pressure cooker.
• Lock on the lid and bring to pressure over high heat.
• Reduce heat to medium and cook for 1 hour.
• Let the pressure drop naturally.
• Remove the lid and strain through a cheesecloth lined colander.
• Cool in the fridge, skim off the fat, and use or divide up for freezing.

BEAN AND HAM SOUP (PRESSURE CANNING)

Steps:

• 1. Soak the beans overnight or do a quick soak.
• 2. Add the ham broth, salt, pepper, garlic, thyme and bay leaves to a stock pot and bring it to a simmer.
• 3. mix the beans, ham, onions, carrots, celery and cabbage together.
• 4. Fill the jars with bean mixture and leave 1 1/2 inch head space.
• 5. Fill the jars with simmering ham broth and leave 1 inch head space.
• 6. place the lids and rings on the jars.
• 7. Pressure can the jars for your elevation.

EASIEST HAM STOCK

Steps:

• Cook ham & use meat for meals for ~ a week.
• Take remaining ham & cut most of it off the bone, leaving some to cook with the stock.
• 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).
• Bring to a boil.
• Reduce heat to a simmer, let simmer for 3 hours, stirring occasionally.
• Remove ham bone, celery, & onion from stock. Discard celery & onion.
• Pick meat off of ham bone & set aside. Discard bone.
• Put meat back into stock & put into refrigerator to allow fat to congeal on the surface.
• Once fat is solid on the surface, remove & discard it.
• Reheat stock.
• Sterilize 5 quart jars & heat lids/bands.
• Prepare pressure canner.
• Once jars are sterilized, fill with stock (& remaining ham bits), leaving 1" headspace.
• Clean jar rims & apply tops & bands.
• Place in pressure canner & apply pressure canner lid.
• Heat until a steady stream of steam has been produced for 10 minutes.
• Place jiggler on top at 10 lbs. & once it starts rocking back & forth allow cans to cook for 25 minutes.
• After 25 minutes remove canner from heat & let cool until pressure vent falls.
• Remove jiggler.
• Wait 10 minutes.
• Remove lid & take jars from canner.
• Set on a clean, dry, flat surface & allow to cool for 24 hours.
• Remove bands, wipe jars down, and put away.