Chicken Broth - Pressure Canning
Chicken stock is pure
liquid gold, and such a treasure to have around (seriously no pun
intended). It's a long process, one that
I probably won't do again unless there is an apocalypse and I happen to find
chickens. Lots of people do this on a
regular basis. Perhaps I wouldn't have
minded had I not tried to use chicken feet. It did make awesome broth, but man, that was gross to look at.
Chicken Stock is Hot Pack, Pressure Canning Only
Servings:
Prep time:
Cook time:
Ingredients:
Chicken carcass bones
with meat removed
Stalks of celery
2 onions, peeled, sliced in half
Canning salt
Instructions:
Take chicken bones or carcass, clean all meat off it. You can optionally roast the bones in a 300 degree oven for an hour prior to creating the stock.
Place the bones into a large pot and cover with water. Add the onions, celery, and salt, probably a tablespoon for 3-4 quarts. Bring to a boil, and cook for 30-45 minutes.
Strain all the bones/bits out and let the liquid pour into a large bowl, cool the stock by immersing the bottom of the pot in a cold dish or sink filled with ice for about 1 hour, then refrigerate overnight. This is allowed to sit for 24-48 hours ONLY.
On the day of canning, scrape all of the fat off and discard. Reheat to boiling and begin your canning process. Have clean jars and lids at the ready. Chicken Stock is 1" headspace.
Process in a pressure canner at 11 lbs., for the desired time per your altitude.
Remove from the canner, and place on a toweled surface and allow to sit for 24 hours. After 24 hours, test your seals by picking up the jar by the top - it should be securely attached and the button should be depressed. Clean the jars by removing the rings, and using a soapy cloth, wash it all down, rinse and allow to dry. Label your jars with a use by date - 18 months.
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