Home Canned Ham Stock ~ How To Make Ham Stock ~ Pressure Canning ~ Easter Ham

#canningandpreserving #homecanning #ham

Get the most out of your Easter ham by using your ham shank to make delicious stock.

Leftover ham bone
1 onion, quartered
4 cloves of garlic, skin removed
1 T. peppercorns
1 bay leaf
Water to cover
Other optional additions:
carrot
sweet potato
celery
fresh parsley leaves or other herbs

Simmer 3-4 hours, strain then can or freeze.

Pressure can pints for 20 minutes, quarts for 25 minutes following all safe canning guidelines and manufacturer’s instructions for your canner, adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15

Canner I use ~ All American 915

Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.

This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.

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Enjoy!
xo~Carol

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Enjoy!
xo~Carol