Pressure Canning Ham Broth Food

HAM SHANK BROTH

Steps:

• Soak the ham shank in cold water overnight, then drain. The next day, pour hot water from the kettle over the ham to scald it. Discard the water.
• Put the ham in a large saucepan and cover with cold water. Bring to the boil, then simmer the ham for 2-3 hrs until very tender.
• When the meat is almost cooked, heat the olive oil in a large saucepan and cook the onion over a medium heat for 6-8 mins, or until softened. Add the leeks, carrots, swede, celery, potatoes and dried herbs, if using. (If using fresh, don't add at this stage.) Pour in more cold water to just cover the veg. Season. Bring to the boil over a medium-high heat and cook for 15-20 mins until softened. Meanwhile, put the barley in another saucepan and cover with boiled water from the kettle. Boil for 8-10 mins over a medium heat until starting to soften. Drain. Set aside.
• When the ham is cooked, drain the liquid, saving one cupful. Trim the fat from the ham and slice the meat into large chunks. Add the meat to the pan of vegetables and pour in a little of the reserved stock, but not too much, as it will be salty. Top up with enough cold water to cover everything and bring to a simmer.
• Add the barley and lentils and cook for 20-25 mins until tender. Around 5 mins before the end of cooking, add the peas and the fresh herbs, if using. Season to taste with salt and black pepper. Serve with steamed cabbage and crusty white bread, if you like.

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.

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.

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.