Stock vs. Broth

Stock and Broth what is the difference. I quite honestly don't know how many people know the difference and despite knowing the difference myself I use the words interchangeably. Broth is just the meat juice and water whereas stock uses vegetables in it usually onion, celery and carrot. There are many ways to make stocks and broths. I use two. I only make broths. When I make broths I use bone, skin, fat and water and cook them together until I get all of the meaty goodness out of them, skim the fat and can them. You can freeze them just as well. Method 1: Pressure Cooker(I think mine is a 12 qt pressure cooker) Make certain canning plate is in bottom of pressure cooker to avoid burning dump bones, skin and fat of poultry, or pork or beef into pressure cooker filling 3/4 full put water in to cover apply lid and 15 lb weight boil for 3 hours turn off, when steam stops coming out, remove weight, and open when able pour contents through colander skim off fat can or freeze as desired. *** Please adjust cooking time for the size of your pressure cooker Method 2: Crock Pot Fill crock pot with bones, skin and fat Cover with water Put lid on and cook for 3 days on medium heat, stirring occasionally strain out solids defat can or freeze as desired A few notes: The crock pot method is a little messier in that the solids have partially fallen apart, unlike the pressure cooker method where it pretty much comes out in one solid lump. When I can my stock I don't add any salt as I use the pressure cooker to seal it. I have no plans of doing posts on canning as I am still a baby canner who knows next to nothing. Though, if someone else on this list has experience and feels comfortable posting on it, Please feel free.