How to Can Homemade Stock or Broth

how to can broth

Lest I give off the impression that I “have it all together,” let me assure you that I do not.

Case in point? Menu planning.

I know menu planning is a great idea. And it saves loads of time. And prevents tons of stress. And makes grocery shopping easier… But in 6 years of marriage, I have yet to make a meal plan and stick with it for more than about… say… a week.

Seriously. And it’s not for lack of trying.

So for the time being, I am choosing to focus on other areas of my life (like making sure the toddler doesn’t rearrange the furniture and the baby stays fed and clean…) and I am letting go of my dream of an elaborate menu.

But that’s all fine and dandy until it’s 4:30 pm and I have zero supper ideas and all my ingredients are still rock-hard frozen in the freezer…

Some of my favorite cooking staples like pinto beans and broth are low-acid foods. This means that you can’t safely use a water bath canner to preserve them. But, a pressure canner will do the job with no problem.

I’m loving having ready-to-go pantry staples at my disposal for the first time in years (I stopped buying their store-bought counterparts a long time ago).

If you are nervous about using a pressure canner, don’t be! It’s not as intimidating as you think. In fact, I’ve put together a 3-part mini-series showing you exactly what you need to know to prevent random explosions. (Just kidding– explosions are rare…)

So, read through the How to Pressure Can tutorials, then grab a chicken carcass or some beef bones, and let’s get to work!

How to Pressure Can Homemade Stock/Broth

Supplies:

  • 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!

How to Can Homemade Stock or Broth

Ingredients

  • • Pressure canner
  • • Pint or quart sized canning jars (I prefer pints)
  • • 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

Instructions

  1. Place beef or poultry bones in large stockpot or slow cooker
  2. Add veggies favorite seasonings, salt and pepper
  3. Add 1-2 tablespoons apple cider vinegar
  4. Cover with cold water and bring to a simmer, or set crockpot on low
  5. Allow stock to simmer from 8-24 hours
  6. Skim impurities from surface
  7. Strain stock into glass containers and cool in fridge
  8. Skim hardened fat layer from top
  9. Pour cooled skimmed stock into large, clean stockpot
  10. Bring to boil
  11. Get pressure canner heating up as you prepare jars and equipment
  12. Once stock has reached full boil, ladle into hot jars
  13. Leave 1" headspace, seal jars and place in pressure canner
  14. Process pints 20 minutes at 10 pounds pressure OR quarts for 25 minutes at 10 pounds pressure
  15. **Important Note** Check your canner's owner's manual to find out if you need to make adjustments for altitude
  16. Once processing time is complete remove jars from canner and cool completely
  17. Enjoy ready-to-go broth in all of your favorite recipes!
http://www.theprairiehomestead.com/2012/12/how-to-can-homemade-stock-or-broth.html

This post is shared at: Frugal Days Sustainable Ways, The Better Mom.

 

 


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Comments

  1. You are so right on this!! I started canning stock about a year ago. Love it. Quick and easy meals and much better than the store bought stuff. I will echo the need for a pressure canner on this. This is one piece of kitchen equipment I would not be without!!

  2. Thank you! I’ve been trying to cut back on our grocery bill, we use a lot of broth for cooking. My mother-in-law gave me her pressure canner, and I inherited my husbands grandma’s canning stuff. So far I’ve attempted applesauce and some jam. I can’t wait to give this a try!

  3. Susan Harman says:

    I have always put mine in the freezer in 1 c freezer bags. I have never even thought about canning it! Thanks for the ideas!

  4. So what do you do with the fat that you skim off? I’ve read that some whole foodies think it’s a healthy fat, and just mix it in. I use so much broth, but have so far just frozen it in jars. I will definately try canning it, without the fat, but can it be saved and used? Thx!

    • I’ve recently read (Nourishing Traditions) that animal fats or saturated fats aren’t the evil they’ve been made out to be and that vegetable and seed oils aren’t safe because they’re often rancid or will turn rancid when heated too much. I know that roasted potatoes are so much better when roasted in duck fat or lard so I reckon you probably could save the fat to roast veggies in at least. I have no proof that it would work but reckon it’s worth a try so thanks, I will be saving it and it saves me buying my duck fat for roasting. :oD

      • Yes– agree! I’m a big fan of natural fats, and shun the modernized, processed stuff. You could totally save the fat from the top of the broth. I just usually don’t since I render my own beef tallow from our cattle, and am usually swimming in plenty of fat for cooking. However, it’s totally an option! :)

    • I let the stock cool in the fridge for 24 hours or so, and then skim off the fat and then freezeit in a zip lock for future use. (you can pressure can the fat with the stock, but I like how the stock looks without the fat in the jars and I like to have the freedom to use the fat separately) Works great to saute veggies in, and I have also used it instead of other types of oil to make rou (sp??) for gumbo. Talk about superior nutrition and flavor! Sally Fallon would be proud…… :) One note is that if your meat is from feedlot/or conventionally raised, maybe just toss the fat instead of saving it, since fat is where a lot of toxins are stored. I’ve read somewhere that you can tell if chicken fat is quality (as in raised outdoors and loaded with vitamins A and D) if its softer and yellow. If it’s hard and white, toss the stuff.

  5. Do you find that when canning your chicken stock it tastes a little more sour than if it was frozen? I love the convenience of canning some stock so that I don’t have to wait for it to thaw if frozen. However, the frozen tastes better to me.

    • Stephen McRae says:

      I have had that problem as well. It seems no matter what I do to prevent the sour taste in my canned chicken stock it still tastes a little sour when I open the jar. And since I make it mainly for treatment of cold and flu viruses for family and friends, taste is crucial. I have searched every website I can find for an answer to this little dilemma, it would be a lot easier to store since electricity is not needed to store canned goods. It is hard enough to convince some folks to drink my broth to cure their cold or flu. If it has just the slightest sour taste it is impossible to get them to drink it down. To be perfectly honest, I won’t drink it either. I have been sick from eating bad meat before and am now very hesitant to ingest anything questionable. I can’t get past the smell of the soured chicken stock. I would love to figure that one out.

      • You might want to take a look at what you are adding to the stock, some herbs do not play well with others when can. Sage is one of them, it becomes bitter when canned. I will add onion skins, carrot peels, celery, garlic,

  6. [hillcountryhealthcoach.com website not up and running yet - but soon:-)]
    LOVE the tip about the ACV. Never knew to do that – will be adding that from now on.
    I’ve made my own stock for years. Freeze mine, and don’t have a pressure cooker…but that’s on my wish list now that you’ve shown how easy it is.
    A note about having the leftover veggies to use for stock/broth: I never seemed to have those on hand, and I couldn’t bring myself to buy veggies just for that, or use perfectly good veggies for that purpose. I compost all those ends and pieces. But then it dawned on me to save stock/broth type veggies in the freezer until I was ready to make broth. Seems so simple, don’t know why I never thought of it. I now have a container in the freezer that I throw the stock/broth leftovers and end pieces of veggies into as I gather them. Last stock I made had zucchini ends, celery parts, the “stem” part of the tomatos (without the actual stem/leaves), onion outer layers (not the outermost layer – but the next layer in), even some eggplant ends, and spinach that was about to go bad. I also freeze the chicken bones when we have a whole chicken…save up for when I have time to make broth all day.

  7. Deborah Jennings says:

    This looks beautiful! I really need to make some of this next Spring/Summer. I love canning anything! I want to can some chicken and beef, also. Hopefully I can make some stock out of it. I have been dehydrating jerky the last two days and plan on doing more tomorrow and the next day. It makes my whole house smell so good. I made some Cowboy Candy (candied jalapenos) for Christmas gifts, too. Love doing things like this.

    • Oooh Jerky- never made it, but it’s on my “to-try” list– yum! :)

      • Deborah Jennings says:

        Jill, making jerky is easy. And it can be used as food storage, too. I don’t have a specific recipe, so it is different every time. But I do use Worchestershire sauce, Soy sauce, and liquid smoke. You can add any spices you want, and if you want it hot, ground peppers. BBQ sauce, any marinade you prefer. I just use the 3 main ingredients (I don’t measure). Or you can look on the net and find all kinds of recipes. This makes my house smell so good!

        You can do this in a dehydrator or the oven if it will go low enough, or a sun oven. I use my dehydrator. ALOT! I also dehydrate from out garden, too. For long-term storage, you need to vacuum pack it.

        • My mouth is watering Deborah! I just love jerky– do you grind up the meat or just cut it into thin strips?

          • Deborah Jennings says:

            I just cut it into strips or have the meat market guy do it for me. They don’t charge anything for doing it. This last one I did cut his slices in two pieces as they were so thick and big. We don’t care for the jerky made with ground beef. If you like the kind you buy in the store, get a steak or a roast and have the meat market cut it for you. If they don’t know how to cut it for jerky, tell them about a quarter of an inch thick or less. This makes the best kind.

          • Good info Deborah– thanks for sharing with me! :)

  8. Deborah Jennings says:

    I do love sharing! You are more than welcome! Thank you for all you share! I am learning so much from you.

  9. Thanks so much for the link to the canner. I’ve been wanting one for some time and the hubby & I agreed when I could find it for less than $200, I could get it. Wouldn’t you know it was on sale for $199! Thanks!

  10. I love to make and can my own stock! It’s so easy to grab a pint or 2 of stock out of the pantry when I’m making a dish at the last minute rather than waiting for the stock from the freezer to defrost.

  11. Great job! Your jars of stock look great :) I would love to have you share your posts on The HomeAcre Hop!
    http://www.theselfsufficienthomeacre.com/2013/01/the-homeacre-hop-2.html

  12. I am so excited to find your site! Just this weekend I was telling my husband I needed to learn how to make and can stock!! I can’t wait to try it!

  13. Jill, so excited to learn I can jar my stock. I, too, don’t think ahead to defrost it. Jars will be fantastic! Last week my Presto pressure canner conked out, so I went ahead and purchased the brand you use. So excited to try it. My question: when you simmer the stock all day, is it covered? I’m guessing yes because the crock pot method is covered.

  14. My pressure canner recipe book indicates broth (chick and beef) should be canned at 11 pounds of pressure for 25 minutes. I don’t know how big of a difference the pound of pressure makes, but it should be noted that some pressure canners may call for different pressures.

    I never have leftover veggies, I feed ‘em all to my chickens so they can later make beautiful, tasty, chemical-free broth!

    • My Ball Blue Book says 10 pounds of pressure for 20 minutes (for pints). I’m betting either way would be fine. I always use 15 pounds of pressure since we are at such high altitude.

      • I wonder if it’s just the difference in canners. The 11 pounds for 25 mins was for quarts. I just made a batch this weekend, so was interested to see the difference. Mine never really stays on 11 pounds anyway, dang electric stove keeps things fluctuating between 11 and 15 right up until the last few minutes.

      • Sounds like you’re using a weighted gauge pressure canner that has 10 or 15 lb weights. On a dial gauge, the recommendation is 11 lbs (adjusting for altitude.) Those using a dial gauge should strive to keep the pressure between 1 pound above or below the recommended pressure.

        Have you tried using your pressure canner to make your broth? I use an 8 quart pressure cooker (not to be confused with the canner) to make the most delicious chicken broth in 20 minutes – no kidding. 12 minutes at low pressure, take it off the burner and let it cool down naturally. I never use vinegar and the pressure extracts unbelievable flavor from bones and vegetables. To make the large amount you’re striving for, you may use your pressure canner to make the broth.

        I think a pressure cooker is the most underused pot in the kitchen and worth investigating. Just remember that the pressure cooker may not be used for canning (but the canner may be used for cooking.)

  15. Two questions. Does it have to be boiling before you put it in the jar? I cooled mine in the fridge bcz I was too tired to finish it. And I have a canner that has the holes at the bottom that lets steam come out. It’s not a pressure canner. Is this safe to can the broth? I’ve used it to can tomato soup that I made and it worked fine. I am going to let it go for 40 minutes, since I didn’t have it boiling to start.

    • Hi Amy,
      Yes, I think it is important to have it boiling before placing it in the jars. I usually do mine in 2 days– let it boil all day, strain it and place in fridge overnight, and then bring the strained broth back to boiling the next day before canning it.
      I don’t think that canner would be safe to can the broth with– it’s important to use a pressure canner since the broth is a low acid food. The built-up steam allows the jars/food inside to reach high temperatures which a regular water bath canner can’t reach. This kills all botulism that might be present. Tomato soup is different since it contains acid– things like that are safe for water bath canners.

  16. Hi Jill,
    I’ve just recently discovered you and added you to my blog roll. This instruction on stock is great. I’ve generally frozen whatever vegetable/meat stock I happened to have from cooking, but never had enough. So I love your reminder that I could intentionally make stock and pressure can it. WIll add that to my preserving–which I could do now–as a winter task! I’m new to the blogging world, and so looking for kindred souls of sorts–writing on similar topics, and you seem to be one of them. I’m also a CSA farmer, so my “preserving life” goes beyond our own homesteading goals to those for whom we grow food. Anyway–I’ll be checking in… good job on your webpage!

  17. Linda Center says:

    Gramma here again – and I love to make my own stock also. Here’s something you might want to try and it is really good and gives the stock a lot of flavor. I save veggie trimmings (clean of course) including the brown skins from onions. Just keep a freezer bag handy and throw in the trimmings (into the freezer if it is going to be a while) until you are ready to make stock. On canning day, I take a big turkey roaster and fill it with my veggies, including some fresh carrots or whatever else I have, with some chicken or beef bones and roast on high heat until nice and brown. Add some water to the pan to pick up the browned bits and then throw everything into your crock pot for a slow cook. Proceed with straining, etc., then canning. It is rich and delicious. The roasting step adds SO much flavor, and you don’t have to slow cook it quite so long so it takes about the same time.

  18. I just bought a pressure cooker and am hoping that canning some stock will be my first successful experience. Thank you for the tutorial; I think it will be very helpful. A question – do I have to skim the stock before canning? I like having that added fat, especially for the growing children, but is it bad for canning? Does it lead to a higher risk of bacteria or spoiling or is it just a preference in taste? Thanks again!

  19. I make chicken stock all the time after I roast a chicken. However, I am curious if you have any tips for when you make stock with older laying hens (after they’ve stopped laying). When I have in the past, the stock doesn’t taste as good. Can you help? I have tried roasting them first, but soon I will have a LOT of them and it isn’t realistic to roast them all. Thanks for your help!

  20. So glad I found your site! Didn’t know about the ACV (vet says it is good for dogs’ joints).
    I make my own broth too–but I also make broth for the dogs (to add to their kibble). Basically, after our broth is done I reserve the carcass, solids & fat and start another batch. After a while I remove the carcass & all solids (fat too) and let cool. Meanwhile I add rice or oats to the broth & cook. All solids (& only the most crumbly bones) get pureed and added back to the broth. I only pressure can a few for emergencies~ i.e. lack of planning ~and freeze the rest. My Q: Do you think there is much nutrition left for the dogs?

    BTW Onion & garlic are toxic to dogs. Instead of adding these to the pot I just add some to each of our jars (raw) & then ladle our broth into the jars. I am sure it is not as tasty but Super Frugal wants the double batch. It is easy to strain off if needed but most times I don’t strain.

  21. I’m so glad my hubby found this and sent it to me. We have a pressure canner and we’ve been busy this summer canning applesauce, pears, salsa, grape juice and lots more, but I love the idea of doing broth. I cook mostly vegetarian and we do the veggie scraps in the freezer for broth idea too. In the past, I’ve frozen homemade broth but I don’t care for the taste. This is a perfect way to use those veggie scraps and all the extra herbs in the garden right now to make some veggie broth to have on hand. I assume it would be cooked at the same pressure/time as chicken stock?

    Oh, and we got our pressure canner on Amazon for under $100 a few months ago. It was $80 at the time but it’s gone up since it got some good reviews. It’s still way cheaper than most others and it’s less than half of what it was in the garden catalog that I first saw it at. I forget the name, but look around on Amazon. I love ours.

  22. Michele Bass says:

    I just got some reusable lids, Tattler brand, and I feel so much better about canning these essential items. I have always hated the waste and now I can reuse the lids too. Stock is a great idea, thanks. .

  23. Question , for the first time I canned chicken stock, I made stock put in fridge skimmed off fat, re heated put in jars pressured canned seals are fine, in the finished product there seems to be some fat still on the surface of the liquid will it be ok? or will it go bad before opening? I’m all about food safety.

    • I’ve had that happen before too, and have yet to have it spoil. :)

    • A little fat in the jar will not affect spoilage as long as the jar is properly sealed. The reason for skimming the fat is that too much fat will slip up the sides of the jar and under the lid while processing. Fat under the lid will cause a lid not to vacuum seal when you take the jars out of the canner.

  24. I am so glad the comments have been running on this topic for nearly a year– I canned a lot of broth for the first time last year, chicken, turkey, and beef. However, it invariably throws a great deal (inch and a half) of white sediment while setting in the pantry. Is this just fine particles from the broth that didn’t strain out? I am surprised at how much, and have feared to use it. So far I have been decanting the broth and throwing the sediment out. Suggestions?

  25. You can save on your fuel bill if you use your pressure canner as a pressure cooker to make the stock and then use the canner to can the stock.

  26. oh and thanks for the new pintables (recipes and record sheets)

  27. Tracy Callow says:

    You are so right on so many counts! I can’t ever get a weekday plan together, anyway, I never know what will be at the farmer’s mkt, our co-op, etc as we try to take food miles into account. We’ve been married 22 years and tried once a month cooking etc but enjoy quick, minimally cooked meals most nights when busy. I just pull out some recipes and try to pick from those during the week. Got my All American canner this Summer, had been wanting a pressure canner for 20 years and feel so liberated! After years of only canning tomatoes and jelly, I can make stock. Found out we couldn’t eat yeast due to allergies, and most commercial broth/stock has yeast extract. I made many batches of broth from our turkey this year, hubs said it was the best he ever tasted. Love the crock pot, love the canner!! Can my own pumpkin and beets and lots more. Funny that I’m still canning in December, but there’s so much I can process now. :-) Love all your info, thanks for helping us out.

    • Yeah, once a month cooking doesn’t work great for me, either. I wish it did, but I think I just do better flying by the seat of my pants, ha!

  28. I’ve seen one or two people ask this question but I didn’t see a response… I like leaving the fat in the broth. It’s one less step I have to take and I love the flavor! Is it required to remove before pressure canning?

  29. I don’t skim the fat off when I can the stock, but the the fat never gels on top again. Is the fat no good anymore? Did I screw up my stock.

  30. I started doing this several months ago and I agree, it’s fabulous! We have jars and jars of broth in the cupboard now, although they’re finally starting to dwindle as I learn to use broth in things other than soup.

    I don’t know about you, but for a long time I held off canning broth because pressure canning seems to do away with the gelatinous benefits and that worried me- what if it did away with the benefits of gelatin, too?

    I don’t know if this article is conclusive evidence, but it was what helped me decide that it was probably not all bad to can broth. Also, like my aunt says, “no ingredients in home canned foods is still better than anti-nutrients in store bought!”

    http://butterbeliever.com/choosing-gelatin-powder/

  31. Hi Jill, thanks for this post! Question: do you have to skim off the fat? I really like having it in the recipes I use the stock in. Also seems like you could go right to the canning stage if you didn’t skim. Maybe I’m missing something. Thanks!

  32. Has anyone used a pressure canner on a glass top stove? I’ve heard you can and that you shouldn’t. I haven’t tried yet but would love to with this recipe. Thanks for your input!

    • I know some folks do with no problem–however, it isn’t recommended by the manufacturers usually.

    • Check the manual to your stove or contact the manufacturer. I have a Hotpoint glass-topped stove and pressure canners are a no-no *if they’re the big ones*, because the stovetop just can’t take the weight of the full canner. Also, the base of the pot can be no more than 1″ wider than the diameter of the largest burner. I was told the absolute largest I could use was a 16-quart canner and they really didn’t recommend it, the person I talked to said a 12-quart or smaller is really better. My mother lent me her 1970s-era 8-quart Mirro canner – since it will hold 4 1-quart jars, that is the smallest size that the USDA recommends for safety. You can still find them on eBay so I will be getting one of my own for canning season next year. (There are old pressure pots sold on eBay that are as small as 4 quarts with manuals and boxes calling them “pressure canners” – they were intended for pints and half-pints – but the USDA advises against using the 4- and 6-quart size for canning and simply using those pots as pressure cookers instead.)

  33. I had to make room in my freezer for a big meat order so I wound up canning a whole bunch of stock. It really is easy, it just takes time.

  34. Could you can this without a pressure canner?? I have never tried canning anything so I don’t really want to invest in a pressure canner until I know what I’m getting myself into. Thanks!

  35. My broth gelled in the frig. I skimmed off the fat and heated up the broth and then canned it in my pressure canner. But the next day I discovered the jars did not re-gel. ITs liquid now. I read your post and the only thing I didn’t do was BOIL it. I just re-heated it till it was liquid again. Would that have caused it to not re-gel in the jars after pressure canning it? Now that its liquid, is it not as nutritious as it was gelled? Did your jars re-gel?

    • My pressure canned stock doesn’t usually re-gel either. (Although I don’t always get my regular stock to gel). I suspect it may have something to do with it being heated at higher temps, but haven’t been able to find anything saying it’s less nutritious.

  36. I’ve recently made bone broth from our Thanksgiving turkey, but I just froze it. How long is the shelf life for pressure canned stock? I’d love to have some ready to use instead of trying to thaw it out!

  37. I love all the comments. Just like to say to add the onion skin too, gives a little added color.

  38. Great, very helpful, well written article. I followed it (and the pressure canning series) step by step to can the broth made from our rabbits we recently butchered. We’re very excited to be incorporating the rabbits into our regular diet and making broth allows us to use them to the maximum potential!

  39. This may sound like a dumb question, but I’ll never find the answer If i don’t ask. Do the novels need to be raw or can they be from a left over roasted chicken?

  40. Thanks so much for sharing all your knowledge! I’ve read through the comments and I didn’t see this question, or I may have missed it, but is it necessary to bring your cooled, fat-skimmed, broth back to a boil before you can it? Is that for ease of getting it into the canning jar or is there another, more important purpose??;) Thanks!

  41. Hi Jill, Thanks for the wonderful tutorial! I did have a question and couldn’t find the reference in the pressure canner series. What does “Get your pressure canner heating up as you prepare your jars and equipment” mean. Do you start boiling the water in the pressure canner prior to adding jars and sealing unit so that jars are placed in boiling water when you begin? Thanks so much for your help! I am going to try this project this week as my freezer is full of chicken bones.

  42. Curious. Would a water bath work the same? I don’t have a pressure canner. I actually made stock last night and froze it but would rather can it.

  43. I am thankful for this information. I want to try canning my broth because freezing it has not worked so well for me personally. I have a question regarding the process you outline. The broth is made; then strained into glass jars (are these the actual canning jars that will be used, or just some glass container to be used for ‘purity’? and IF they are the canning jars: why is it necessary to after cooling and removing fat necessary to then pour stock back into a pot to boil only to then return to canning jars to process? Guess the main point that I dont understand is if the canning jars are used for the cool and fat removal step…..seems like just extra work to then return to pot, now wash and sterilize jars again to prep for canning. Thanks in advance….and thanks again for this info…I do intend to try this!

    • After I strain the broth, I place it in some large gallon glass jars (not canning jars) for the cooling process. I do that so I can remove the fat, plus I usually don’t have time to make broth and can it all in one day.

      • Okay, thanks that makes sense. Would stainless steel also be safe to use, I understand the why not of plastic. ;-)

  44. Karen herrmann says:

    You mention poultry and beef bones…would there be and reason not to can pork broth? Not the cured bones, but other bones like neck or a regular roast. We loves pork and noodles.

  45. Hi there, what elevation are you at? I am at 7200′.