Date Changed

March 30th 10:30  Here at ” The Farm”

Chicken Stock is one of those ubiquitous bases for soups, sauces, stew, and more. Chicken stock is different from chicken broth. Both are made with chicken, but stock is made from bones, which gives it a richer flavor. Broth is made more out of meat. How nice is it to have homemade stock on hand.  Grapefruit Marmalade. If you enjoy marmalade you will love this sweet and tart combo. For our meal, we will have egg plant parmesan  and a salad. For dessert we will have fruit crisp.

See you in class

Freeze it … for those cold winter nights !

100_2654You don’t have to know how to can to be a good preserver.

I love winter and the food that comes with the cold wet weather. My husband and I enjoy hardy soups, stews and chili. I like to make a big pot , but it usually is to much for just the two of us. So, did you know that  you can preserve that great meal for another cold wet day? Yes, pop it in the freezer for later.
Soups, stews and chili are always better a few days after making them, so let them sit in the refrigerator for a day or two.
Always use wide mouth jars for freezing, and never feel to the top leave 1 inch head space, because food expanse when frozen. I like to put a small piece of clear plastic wrap on top to keep the ice from build up on top of the food.
If you use small mouth jars you run the risk of the jar cracking from expanding.

What do you do after making soup. I like putting it into jars for the refrigerator. It is a great way to store it, instead of trying to fit a big pot or big bowl in the refrigerator.

The jar on the left is Tortilla Soup, Butternut Squash Soup, Venison Stew, Venison Chili, and Vegetable with venison meat balls. Chicken soup in the pot in the background.

Go warm up your home and make some soup.

Happy Preserving.