I am always running a crockpot. If we eat meat with bones in it, the bones get put in a crockpot with water and cooked on low or keep warm for a day or two. When it's done, I can it up and put it away.
I also render fat and make spaghetti sauce in a crockpot. I use them to make the house smell nice with water and citrus fruit peels or essential oils.
But lately, I have to wonder how much energy are all these crockpots using. Last year, I actually measured one. I forgot the numbers. It wasn't overly important because most of my crockpots are different sizes and brands.
Then I heard people discussing the Instapot. I had no idea what it was so I looked it up. I like the idea behind it. I have my dad's old pressure cooker, but I am scared to use it due to its lack of a manual and age. (My dad passed on 9 years ago so I can't ask him.) Then it hit me: I could use the pressure canner to make the stock right in the jars.
The first time I tried this, I put a ham bone with fat in a half gallon jar and processed it for 25 minutes, the length I would process stock. When it was done, it looked pale and didn't seal. I tried it again, this time I processed it for an hour; its color looked good.
Next I did pork stock made from pork chop bones. In each jar I added some of the juice in the pan. I did the same with chicken bones. All the stock has turned out with a nice color.
It does look less pretty due to the bones floating around in it, but I am enjoying having less ( some times no) crockpots plugged in and taking up a whole counter.
My crock pot just broke. I thought it was impossible for these things to break. I'm pissed off because I just bought it last fall.
ReplyDeleteI had one crockpot fall right off the counter, like it jumped to it's death. Luckily, you can find them at second hand stores for a few dollars.
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