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I’ve got a picky autistic son and those boxed potatoes are a life saver. I keep telling myself I’m going to make my sister’s Delmonico Potatoes recipe which is a similar dish but the boxed stuff is so much easier. So easy I have my son make it.

I’m going online to see if you can by the dehydrated potatoes in larger quantities than the small Betty Crocker boxes. I expect you can, but maybe without the sauce packets. Still ... they could come in very handy.

Looking at the 6 qt instant pot and thinking about trying to fit the ham bone, plus all other ingredients for navy bean n ham soup and it's just not big enough and the only other thing I have is a 16 qt pressure canner which is too big. Solution: Make ham stock and then make the navy been n ham soup with some of the stock.

(from The Pioneer Woman) The holiday is over. You finished the glazed ham and you’ve made every leftover ham recipe that you can handle. What’s left… is the bone.

How to make ham stock

Ingredients

1 ham bone or hock
1 yellow onion, peeled and cut into 6 wedges
2 carrots, cut into 2-inch pieces
1 stalks celery, cut into 2-inch pieces
1 head of garlic, halved crosswise
4 sprigs parsley
10 whole black peppercorns
1 bay leaf (optional)

Directions

1) Combine the ham bone or hock, onion, carrots, celery, garlic, parsley, peppercorns and bay leaf in a 6- to 8-quart pot. Cover with 3 quarts of cold water and bring to a boil over medium-high heat. Skim off any foamy bubbles from the surface. Reduce the heat to medium low and cook for 3 hours. (You just want to see a few bubbles rise to the surface here and there.)

2) Strain the stock through a ne-mesh strainer, then store in jars. The stock can be refrigerated for up to one week or stored in the freezer for up to three months.

Instant Pot times for this vary greatly, 30 min, 60 min, 60 min, 2 hrs. Maybe pressure cook for 30 and then swap to the slow cooker setting for a few hours.

Gave the USDA Home Preservation site a look to see about canning stock. I knew it could be done but didn't know or forgot that they don't use any veggies in their stock canning recipe. Simply sawed or cracked bones.

I have a hammer!

Might not be a bad way to go considering all the typical stock veggies are already ingredients to the soup I'm making.(onions, carrots, celery) I'll at least pre-cut the stock type veggies and throw the trimmings in the stock.

One problem I'm having lately is finding common veggies in the produce dept of my closest grocery store. Fresh green beans? Nope, only frozen or canned. Whole carrots? Nope, only pre-peeled and cut, or frozen or canned. That means no carrot trimmings for stock. They did finally start carrying bananas again.

Going to have to start shopping a different store which is on my way home from work and with my new position being Mon-Fri, 8-4:30, I don't mind stopping at a store on the way home.