MT OLIVE HOT MIX RECIPES

Steps:

• If the bones are cooked, place them in the Instant Pot insert. If the bones are raw, place them on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Roast in a 400°F oven for 20 minutes. Transfer the bones and any juices to the Instant Pot.
• Add the carrots, celery, onion, parsley, garlic, vinegar, and enough filtered water to just barely cover the bones.
• Secure the lid and select the soup/stew button for 80 minutes. Let the pressure release naturally, then remove the lid.
• Skim the fat from the broth and pour the broth through a fine-mesh sieve to strain out the bones and other solids.
• Allow the broth to cool to room temperature, then store in airtight containers in the refrigerator for 1 week, or freeze in silicone muffin molds and, once frozen, transfer to resealable plastic bags for 6 months. Reheat from frozen in a saucepan over medium-low heat for 15 minutes, until heated through.

Steps:

• Prepare your roots, fruits, and herbs and place them in a quart-sized glass jar. If you've never grated fresh horseradish, be prepared for a powerful sinus-opening experience!
• Pour the apple cider vinegar in the jar until all of the ingredients are covered and the vinegar reaches the jar's top.
• Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
• Store in a dark, cool place for a month and remember to shake daily.
• After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquidy goodness as you can from the pulp while straining.
• Next comes the honey. Add and stir until incorporated.
• Taste your cider and add more honey until you reach the desired sweetness.