Free? Free is GOOD!

Today I canned made 3 quarts and 1 pint of vegetable stock for free!  Yes, I said FREE!  When I made the Chow-Chow and Garden Soup last week, I saved the onion ends, cabbage cores, bell pepper tops and seeds, and potato peels.  I put them into gallon ziplock bags and when I had two full bags I made veggie stock.  I added the vegetables to a large stock pan and covered them in a lot of water, I mean ALOT.  Then I let it simmer for about 10 hours, maybe 12 (I didn't really count).  I didn't salt it because I don't like a lot of salt.  When it tasted right, I ladeled it into sterilized jars and canned them in the pressure canner for 80 minutes at 10 pounds of pressure.

I also beboned the chicken I roasted Saturday and plan to make Chicken Enchiladas tomorrow out of it.  I took the bones, de-fatted broth saved from the roaster, and a 2 pounds of chicken necks I bought for $1.21 and added it to a stock pot filled with water.  I let this simmer for about 6 hours.  I did salt this stock because it needed the flavor to balance out.  I will can this tomorrow.  It wasn't free like the vegie stock, but damn near. 

So, the plan for this week is:

Tuesday

• Can chicken stock
• Can peaches with honey syrup
• Make Chicken Enchilladas for the freezer

Wednesday

• Freeze Bell Peppers
• Make Salsa
• Can Salsa

Thursday

• Make Dishwasher Detergent

Friday

• Spill-Over Day