Canning Chicken Stock

This weekend I ventured into canning the chicken stock that has been accumulating in my freezer. The hardest part of the process was figuring out how to work the pressure cooker. Other than that-it was a very easy and quick task.

Day before:

1. Thaw all the chicken stock in a large pot

2. Re-fridge the pot

Canning Day:

1. Skim off fat from the top of the chicken stock in the pot

2. Warm up broth to pouring consistency

3. Wash pint or quart jars (foods processed in a pressure cooker do not need to need to be in sterilized jars)

4. Check jars for cracked or chipped edges

5. Warm new lids in a pot of 180 degree water

6. Pour the broth through a cheesecloth into clean jars leaving exactly one inch of space at the top

7. Place new lid on the jar and screw on the band

8. Set the jars in the pressure cooker

9. Add 2-4 qts of water-depending on pressure cooker size and amount of jars being processed

10. Turn heat on high until steam comes out pressure cooker vent

11. Steam 10 minutes, then add 10# pressure

12. After about 15 minutes the pressure gauge will begin to rattle

13. Turn heat down slightly, but keep rattling consistent

14. Cook 20 minutes

15. Turn off pressure cooker

16. 2 hours later or the following day, remove jars from pressure cooker

17. Check to make sure jar lids have sealed by pushing on the top of each lid-they should be solid and not pop back

18. Wash the jars and label with contents and date

19. Store for use

How to make Chicken Stock:
http://thehomeexecutiveoffice.blogspot.com/2011_10_01_archive.html