Pressure Canning Fish Stock | The Canning Diva
Pressure canning fish stock for a light, flavorful stock uses fish bones and shellfish shells to create the perfect base for chowders and more
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Cooking tools:
- Pressure canner
- Fine-mesh sieve
- Cheesecloth
- Mason jar
- Canning lid
- Canning ring
- Stockpot
- Slotted spoon
- Ladle
- Cutting board
- Chef's knife
- Peeler
- Measuring cup
- Washcloth
- Stove
Ingredients
- ¼ cup olive oil
- 4 medium onions, diced (2 cups)
- 6 garlic cloves, smashed
- 8 celery stalks, chopped (4 cups)
- 8 large carrots, peeled and finely diced (4 cups)
- 1 bunch fresh thyme
- ½ bunch fresh parsley
- 8 pounds fish bones, heads, fins, ribs, and tails
- 1 cup dry white wine
- 16 cups boiling water
- 2 bay leaves
- 1 tablespoon whole peppercorns
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