Jars of double-rich chicken broth made from Orange Circle Farm‘s flock, will serve as the basis of many a warming meal this coming winter. Along with canned tomatoes, these are a must for stocking my pantry with. Canning tips: Add 2 tablespoons of white vinegar to the pressure canner to prevent the filmy build-up of minerals from hard water on your jars, also known as scaling; defat the stock before filling jars to ensure a better seal and avoid rancidity; and make sure to remove the rings after processing and that the jars are clean before storing. After that, it’ll be like having my shelves filled with gold.

Resources
• Chicken Stock (pressure canned), Ball
• Vegetable Stock (pressure canned), Bernardin
• Meat Stock (beef, chicken or turkey), National Center for Home Food Preservation
• Using Pressure Canners, National Center for Home Food Preservation