Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Why aren’t more of us making stock at home instead of opting for those oversized juice boxes of industrially produced, homogeneously flavored liquid? After all, the ingredients are practically free, and the work involved is minimal.
This is the true tale of Buttercup the Magical Cow and making Beef Stock in a pressure cooker. I've included directions for canning the stock as well.
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