Chicken Stock - Pressure Canning

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Preserving Method: Pressure Canning

*You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing.

  1. PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside
  2. COMBINE chicken and water in a large sauce-pot. Bring to a boil. Add remaining ingredients. Return to a boil. Reduce heat and simmer 2 hours or until chicken is tender. Remove from heat. Skim off foam.
  3. REMOVE chicken from stock, reserving chicken for another use. Strain stock through a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies. Skim off fat.
  4. HEAT stock to a boil.
  5. LADLE hot chicken stock into hot jars leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  6. PROCESS filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Chicken Stock Recipe | How To Make Chicken Stock - Ball® Recipes is rated 4.5 out of 5 by 13.
Rated 5 out of 5 by from Exactly right! I have started making stock and freezing it a couple of years ago. I finally broke down and got my pressure canner. I used this recipe, which is hardly different from what I've always done. As for salt....for crying out loud people!! Use it or not! You season your stock to YOUR tastes!! I PREFER mine with salt. So, taste it and if you like it, use it, or add more seasoning or whatever....it's a good start and you can play with it as much as you want.
Date published: 2018-03-19
Rated 5 out of 5 by from Thank you for the helpful website! This is a great recipe! I have done this several times over the years. I do the same thing another reviewer does and use chicken scraps that I have frozen. Roasting does impart a wonderful flavor to the stock.
Date published: 2017-11-27
Rated 5 out of 5 by from yum! I love convenience so I love this! Just remember: NEVER ADD NOODLES OR RICE!!! Save that for when you boil your soup for 10 min. Before eating! Look up USDA guidelines if in doubt about anything. Seriously, be safe.
Date published: 2017-09-25
Rated 5 out of 5 by from Water-bath Canning? Can I use a water-bath to can this recipe? Is the processing time different?
Date published: 2017-09-18
Rated 4 out of 5 by from Chicken stock questions I did the pressure part for 40 minutes since I live at 6200 feet, let it come completely down from pressure and when I took the lid off the canner, a few minutes later one of jars blew off pressure with stock ! Leaked geyser style out of jar. Kept doing it every few minutes without warning. Second jar did it too when I took it out of pan. Like a bubble came up from bottom. They were not over full. Did the temperature change cause this? I see you leave them in the canner for a while to cool, is that why?
Date published: 2017-08-25
Rated 4 out of 5 by from Fat in broth I did this recipe for the first time but somehow missed that I was to chill and remove fat before processing. Is it not safe to have the fat canned?
Date published: 2017-07-17
Rated 5 out of 5 by from I also roast then cook longer that is just my preference, I do pressure can this recipe as is and also the roasting just depends on my time frame.
Date published: 2017-05-06
Rated 4 out of 5 by from Question? Love the recipe, and simmering stock now. Here's my question, when canning stock, my canner is Presto, DIAL GAUGE, so the instructions say, 10# for 20 mins for pints. Is that for dial or rocker?
Date published: 2017-04-04
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