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!
Recipe by The Prairie Homestead at http://www.theprairiehomestead.com/2012/12/how-to-can-homemade-stock-or-broth.html