Super Soup Stock

Preparation info

  • Difficulty


  • Makes

    8 quarts

Appears in

Farm Journal’s Country Cookbook

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
  • 3 onions, quartered
  • 6 cloves garlic


  • 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 steam. Exhaust air, close valve when pressure reaches 15 pounds. Adjust heat to hold at 15 pounds. (Good idea to watch for about ½ hour to be sure pressure is maintained steadily.)
  • Cook under pressure 4 to 8 hours. Remove from heat. Let pressure go down without opening petcock. Cool stock until it can be handled easily, and fat rises to top. Skim off fat.
  • Pick out bones with kitchen tongs. Use slotted spoon to remove big bone fragments and chunks of fat and gristle; strain through cheesecloth, returning bits of lean meat to stock.