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Home-canned Ramen Base

Updated: Feb 1

Hello everyone and welcome back to Wicked Quail and Pork Homestead- the blog. Be sure to follow us on Instagram and Facebook! We are a small family farm operating on a 3rd generation property. Prior to us purchasing the property from my grandfather, it was a beef farm. However, with 4 other beef farms nearby, and my strong opinion on chasing cattle and fixing fences.. we have changed it around a bit.

We have been raising swine for 8 years, we mentor anyone looking to get into the pork and piggo industry. Recently we switched to registered Idaho Pasture Pigs. We also have poultry, turkeys, ducks, quail. I think we may start leaning more towards the birds on the business end of things.

I am happy to say we have our meat rabbits back, that's one of my favorites due to sustainability and cost. We also recently brought in dairy sheep! Yum!

We are a small family with 2 kiddos, that love all things outdoors. We hope you enjoy all we have to offer, and we'd like to say.. Welcome, friend!

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Home canning is a way of life for many homesteaders. It is a way to provide healthy, preservative-free food for your family's specific needs and wants. Home-canning convenience food is a great way to take some pressure off of you as well. What's better is that canning jars (without the rings and lids) can be heated up right in the microwave!

There is nothing like needing a quick lunch and just grabbing a jar of soup off of the pantry shelf, popping off the top, and sticking it in the microwave for a few minutes. What's better is that you know what went into that soup and there are no odd ingredients that you can't pronounce.

My kids are OBSESSED with ramen noodles... and unfortunately so are both of us adults. I am a sucker for any food with an Asian touch anyhow, I think that culture really has captivated the most comforting flavors. Many people reach for a plate of meat and potatoes for a comfort meal, I reach for a nice noodle soup and some dumplings.

Regardless of preference, we needed a cleaner solution that would add real nutrients to our diet, we needed to use things like our homemade bone broth and fresh organic ginger root.

Canning ramen-ready broth base is very flexible and really up to you how you do it. Below are the ingredients I use regularly in mine, but have fun with this and go for it.

If you are uncomfortable canning with any of these ingredients because this is NOT an approved recipe, then just fill your jars 3/4 of the way and freeze it instead! Please do not take my word on this being a safe canning recipe, but first do your own research on canning and decide what's best for your family. We are very comfortable and flexible in the kitchen here.

Recipe & Instructions-

Step 1- Roast beef soup bones in the oven, generously seasoned. I like to season mine with high-quality salt, pepper, chili powder, herbs like sage, garlic, and onion powder. I roast on 400 until nicely browned and the marrow is oozing out.

After roasting, place them in a crockpot and cover with water. Cook for 12-24 hours on low. The longer you cook the beef bones, the more nutrients you will get out of them. Bone broth is a superfood!

Step 2- Sanitize pint jars and lids. Get them ready for filling. You can sanitize them in your dishwasher, I recommend doing this an hour before you want to get started so that they are ready to go!

~Ingredients that will go into the jar~

Beef from soup bones

Broth from soup bones

Rice Oil

Fresh or minced ginger (I prefer fresh and organic)


Shredded cabbage

Shredded carrots

Step 3- Fill your jar 1/3rd of the way full with the shredded vegetables.

Step 4- Add 2 medium-sized chunks of beef to each jar.

Step 5- Add 2 teaspoons of both the ginger and sriracha to each jar. Add 1 teaspoon of the rice oil. (I add more rice oil when I heat it up later on, my preference for ramen taste changes daily.)

Step 6- Finish filling the jar with broth. Leave one inch of head space. Wipe rims and put lids on like any other canning recipe.

Pressure can your pint jars at meat pressures and times for your elevation and area. (10 pounds of pressure for 75 minutes is mine) If you want to do quarts, it is typically 90 minutes, but again, check for your specific elevation. Quarts would be good to have if this is something both you and your spouse would enjoy for a quick dinner. My husband is a meat and potatoes guy, so he usually leaves my ramen alone.

I then add a boiled egg, chives, and noodles of choice when I heat it up for lunch. Sometimes I throw in some soy sauce and other things as well. It really depends on what type of ramen I am wanting on that day.

"Healthy" and "convenience food" don't usually go together. But in your own home, with your own ingredients, they absolutely can go together.

**Edited to add, anything you can, can also be frozen. So don't be intimidated by the canning factor here. Just freeze it!

**Edited to add, I have now tried this with seafood broth, that was lobster heads and legs boiled on low for 5 hours.

Also, a mixed chicken and vegetable broth. I made that by simmering a chicken carcass, celery, tomato, carrots, onions, salt, pepper, and herbs in my crock pot for over 12 hours. Are you not making your own broths and stocks? Why not? They are so easy!

It really doesn't matter which direction you go in, they all work great!

When it comes to the kids, I do leave out the sriracha because they don't enjoy spicy things. A good broth is a great way to get nutrients into your kiddo's diet without them knowing. My kids love it when I use the chicken and vegetable broth to cook they pasta in.

I hope this recipe inspires some of you. Until next time, happy homesteading!

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