Last batch of soup in the pressure cookers. All pots and pans (including the 10 gal stainless steel monster stock pot) washed. 4 batches x 2 cookers x 7 quarts = 56 quarts = 13.5 gallons. (Using every bit of the pig except the squeal)
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Replying to @MorlockP
Nice! I like to put fried chickpeas and chorizo in mine and ladle it over mussels
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Replying to @Meijinsann
mmmm mussels Chorizo might be a bit overkill, as this is made with mad pork flavor already (3 massive pig skeletons, cut up, roasted till toasty brown, simmered in water for 24 hours. All that huge amount of flavor concentrated down into < 10 gallons of broth.
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Replying to @MorlockP
Usually I use chicken stock for my tomato soup, I’ll have to try pork! Sounds delicious though.
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Replying to @Meijinsann
We've got a problem that we slaughter animals (and make stock from the bones) faster than we eat soup! I actually ran out of canning jars last night...and I distinctly remember purchasing 15 or 20 flats of 12!
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We've got chicken, turkey, and pork stock going back 3 years. We've got 4 flats of tomato soup, 3 of pumpkin soup, 1 of split pea...
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