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How to Pressure Can Homemade Stock/Broth
A pressure canner (I love my All-American Canner!)
Pint or quart sized canning jars
Matching lids and rings
Beef or poultry bones
Veggies for the stock (Onions, carrots, celery, garlic, etc)
Seasonings for the stock (black pepper, fresh or dried thyme, rosemary, sage, etc)
Apple cider vinegar
A large stock pot or crockpot
Since I’ve already done a more in-depth beef stock tutorial, I won’t go into a lot of details here. Check it out for full instructions on using your slow cooker to make stock (it applies to chicken/turkey stock, too). Homemade stock is a beautiful thing- it’s frugal, infinitely more healthy than the psuedo-stuff at the store, and tastes heavenly!
Quick Stock Instructions:
Place your beef bones or poultry bones in a large stockpot or slow cooker. (I used one of my big pots for this, since my slow cooker gives me smaller amounts of stock and I wanted to make a full batch for my pressure canner.)
Add in various veggies that you have hanging around- even the slightly wilted ones. Toss in your favorite seasonings and a sprinkle of salt and black pepper. (There’s really no “wrong” way to do this…) Add 1-2 tablespoons of apple cider vinegar (this helps leach all the good stuff out of the bones). Cover with cold water and bring to a simmer, or set your crockpot on low.
Allow the stock to simmer anywhere from 8-24 hours. Skim off any impurities that may rise to the surface. When I use my slow cooker, I let it go over night. When using my range, I start it in the morning and pull it off after supper.
Strain the stock into glass containers and allow to cool in the fridge. The fat will rise to the top and harden. Be sure to skim it off before you proceed to the pressure canning step. (This is a two day process for me.)
Pressure Canning the Finished Stock
Pour your cooled, skimmed stock back into a large, clean stockpot and bring to a boil.
Get your pressure canner heating up as you prepare your jars and equipment. (Again, a full, in-depth tutorial on pressure canning can be found HERE.)
Once the stock has reached a full boil, ladle it into the hot jars. (You may use quarts or pints. I prefer pint-sized since most of my recipes call for smaller quantities.)
Leave 1″ headspace. Seal jars and place in the pressure canner.
Process pints 20 minutes at 10 pounds pressure OR process quarts for 25 minutes at 10 pounds pressure.
**Important Note** Depending on your altitude, you may need to process this at a higher pressure. Since we are at high altitude, I can everything at 15 pounds of pressure. Check your canner’s owner’s manual for details.
Once the processing time is complete, remove the jars from the canner and allow to cool completely. Enjoy using your frugal, nutritious, ready-to-go broth in all of your favorite recipes!
Home canned stock… It’s a beautiful thing!
Patti / NE Ohio
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