Super Soup Stock

Preparation info
  • Makes

    8 quarts

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Wonderful to have in your freezer


  • 10 lbs. soup bones
  • 1 lb. soup meat chunks
  • 2 tblsp. peppercorns


  • Crack bones. Put into 7-qt. pressure canner, being careful not to fill above “full” mark. (If using 7- or 8-qt. pressure saucepan, use half this recipe.)
  • Add soup meat, peppercorns, onions and garlic. Cover with cold water. (Stock will be highly concentrated, so it’s best to add salt later, when you make soup.)
  • Close pressure canner cover; bring up stea