Stocktopia 2016
You Must Be Liked!
We don't know why you are so lucky. We don't know what you did. Maybe you don't either! Whatever the reason, we must like you enough to include you in Stocktopia 2016. Maybe you did Kim or JD a solid this year, perhaps another year of fine friendship, perhaps you got a jar because that was easier than having to listen to you bitch for a year that you didn't get one. Whatever you did, it was pretty darn special because you got stocked!
Stocktopia 2016 is our second venture into overnight stock cooking. We started preparing for Stocktopia 2016 back in November 2015 when we put our first veggie tailings into a new plastic bag in the freezer. Over the year, this grew to six bags of carrots, cilantro, onions of all shapes and colors, celery, peppers bell and sweet (no hot), and various herbs and spices like rosemary, thyme, terragon, basil, etc. All of this was put in the stock pot. You can see one of the pictures above that it overfilled the top, but eventually melted down and got nice and cozy.
This year, we put the veggies and the oven roasted turkey left over into the pot for day one. Overnight, we got a bit of a boil going - we try and keep it just under a boil - so in the morning we added about 1/2 gallon of water back to the pot. That kept simmering for the day and in the late afternoon we took out what was in the basket and added water and a deep fried turkey carcass. We let that go overnight (no boiling this time) and all through the next day while we went out to an adventure course.
Stocktopia 2016 is our second venture into overnight stock cooking. We started preparing for Stocktopia 2016 back in November 2015 when we put our first veggie tailings into a new plastic bag in the freezer. Over the year, this grew to six bags of carrots, cilantro, onions of all shapes and colors, celery, peppers bell and sweet (no hot), and various herbs and spices like rosemary, thyme, terragon, basil, etc. All of this was put in the stock pot. You can see one of the pictures above that it overfilled the top, but eventually melted down and got nice and cozy.
This year, we put the veggies and the oven roasted turkey left over into the pot for day one. Overnight, we got a bit of a boil going - we try and keep it just under a boil - so in the morning we added about 1/2 gallon of water back to the pot. That kept simmering for the day and in the late afternoon we took out what was in the basket and added water and a deep fried turkey carcass. We let that go overnight (no boiling this time) and all through the next day while we went out to an adventure course.
After coming home from the course, we pulled all of the veggies, skin, bones, etc. from the pot and added a gallon of water back in. We pulled about a gallon and a half out of the pot, then replaced that with water again. The initial stock has a blue sticker on the jars, if your jar has one, that's what it means. The stock is unfiltered, so you may have some bits floating around in there, could be some small turkey bits, or seeds from the peppers. You can strain the stock prior to using if you like.
As this is our second year of canning, we learned some things and put the jars into a hot bath while we were pouring from the pot. Each jar was at least 165-F prior to being sealed. You should not have any issues with a bad jar, but it's always good to be careful. Jar lids should not have any play in them and should be concave. If you can press the lid up and down, if the lid is up, or, if you here any air escaping when you open the jar - or if the stock smells bad - please discard it. The lid should remain attached to the jar when you open it and should need to be pried off the jar when you are ready to use it. Stock jars should be stored in cool, dry places like cabinets or pantries.
We sure hope you enjoy Stocktopia 2016 and that you continue to do whatever it is you did to make our lives more enjoyable! Or that you learn to stop bitching. Either way, we win!!
Kim and JD
As this is our second year of canning, we learned some things and put the jars into a hot bath while we were pouring from the pot. Each jar was at least 165-F prior to being sealed. You should not have any issues with a bad jar, but it's always good to be careful. Jar lids should not have any play in them and should be concave. If you can press the lid up and down, if the lid is up, or, if you here any air escaping when you open the jar - or if the stock smells bad - please discard it. The lid should remain attached to the jar when you open it and should need to be pried off the jar when you are ready to use it. Stock jars should be stored in cool, dry places like cabinets or pantries.
We sure hope you enjoy Stocktopia 2016 and that you continue to do whatever it is you did to make our lives more enjoyable! Or that you learn to stop bitching. Either way, we win!!
Kim and JD