Pressure or hot water bath??

[bluegrassmom]

Chicken broth - which way do I can it? Have some I want to do today.

[Violet]

Must be pressure canned. The only things done in BWB is fruits, pie fillings, jams, and highly acidified pickled things.

All other foods are pressure canned.

 

Meat Stock (Broth)

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

 

Beef: Saw or crack fresh trimmed beef bones to enhance extraction of flavor. Rinse bones and place in a large stockpot or kettle, cover bones with water, add pot cover, and simmer 3 to 4 hours. Remove bones, cool broth, and pick off meat. Skim off fat, add meat removed from bones to broth, and reheat to boiling. Fill jars, leaving 1-inch headspace.

 

Chicken or turkey: Place large carcass bones with most of meat removed in a large stockpot, add enough water to cover bones, cover pot, and simmer 30 to 45 minutes or until remaining attached meat can be easily stripped from bones. Remove bones and pieces, cool broth, strip meat, discard excess fat, and return meat trimmings to broth. Reheat to boiling and fill jars, leaving 1-inch headspace.

 

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.

 

Table 1. Recommended process time for Meat Stock in a dial-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot Pints 20 min 11 lb 12 lb 13 lb 14 lb

Quarts 25 11 12 13 14

 

 

Table 2. Recommended process time for Meat Stock in a weighted-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft

Hot Pints 20 min 10 lb 15 lb

Quarts 25 10 15

 

 

 

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