The kitchen has smelled delicious for the last few days as a large pot of lamb stock has simmered for the last 48 hours. Freezing and canning season are just around the corner, not to mention we will be processing our meat birds very soon. I have been trying to make some room in the freezer so I pulled out a large bag of bones to cook and can up some stock.

Today I strained it and canned 7 quarts of a gorgeous stock the will add nutrients and a rich flavor to soups and dried beans!