Soup Fixin's

When I butcher a rabbit, usually most of it goes into the freezer. But some of it goes toward making stock or soup fixin's.

I simmer the ribcage in a stock pot with something to make good broth. This time I used some tops from walking onions, some lovage (an herb that tastes like celery), and some parsley. I simmer it slowly until the meat falls off the bone.

Then I pick the meat off the ribcage and put it into jars. I add onion, celery, and carrots. Usually I use dehydrated veggies. They keep forever, and I don't end up running to the store all the time (20 miles one way) or throwing out veggies that have gone bad.

Then I fill the jars with the broth that the ribcage and seasonings simmered in. I use a gadget that lets me pour from the bottom while the fat floats on top. I pour the broth through a strainer to make sure little bits of bone don't go in the jar.

I process quarts 90 minutes at 10 lbs. pressure.

When I want some delicious home-made soup, I just open a jar and put the contents in a sauce pan with rice or noodles and simmer for about 20 minutes or until the rice or noodles are done. Add salt and pepper to taste. I use quite a bit of salt and a little crushed red pepper. It is DELISH.