Chicken Bone Broth

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Preserving Method: Pressure Canning

1. Preheat oven to 225°F . Combine all ingredients in a large stainless steel or enameled Dutch oven. Bake, covered, at 225°F for 7 hours.

2. Reduce oven temperature to 180°F, and bake 7 more hours. Remove bones from broth. Pour broth through a fine wire-mesh strainer into a 2-qt. glass measure or large bowl; discard solids. Skim fat, and add water, if necessary, until broth measures 2 qt. Wash Dutch oven. Return broth to Dutch oven; bring to a simmer.

3. Ladle hot broth into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180°F). Repeat until all jars are filled.

4. Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted gauge on vent; bring pressure to 10 pounds (psi).

5. Process 1-pt. jars for 20 minutes or 1-qt. jars for 25 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid.

6. Cool jars in canner 10 minutes. Remove jars and cool.