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 many 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 (I talk more about my poor meal planning in this podcast episode).
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 beef 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. Read more here about Why Canning Safety is Important.
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 this pressure canning tutorial 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 tutorial, 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 (like these)
- Matching lids and rings (Try my favorite lids for canning, learn more about FOR JARS lids here: http://theprairiehomestead.com/forjars (use code PURPOSE10 for 10% off))
- 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). I also talk about making broth in my Heritage Cooking Crash Course with a video tutorial and tips.
Homemade stock is a beautiful thing- it’s frugal, infinitely more healthy than the psuedo-stuff at the store, and full of nutrients.
Watch my video below to see me in action as I make the broth.
Quick Instructions for Broth and Stock:
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 Broth aka Stock
Pour the 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. Affix the lids 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!
PrintHow to Can Homemade Stock or Broth
Ingredients
- • Pressure canner
- • Pint or quart sized canning jars (I prefer pints)
- • Matching lids and rings (Try my favorite lids for canning, learn more about FOR JARS lids here: http://theprairiehomestead.com/forjars (use code PURPOSE10 for 10% off))
- • 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
- Place beef or poultry bones in large stockpot or slow cooker
- Add veggies favorite seasonings, salt and pepper
- Add 1-2 tablespoons apple cider vinegar
- Cover with cold water and bring to a simmer, or set crockpot on low
- Allow stock to simmer from 8-24 hours
- Skim impurities from surface
- Strain stock into glass containers and cool in fridge
- Skim hardened fat layer from top
- Pour cooled skimmed stock into large, clean stockpot
- Bring to boil
- Get pressure canner heating up as you prepare jars and equipment
- Once stock has reached full boil, ladle into hot jars
- Leave 1″ headspace, seal jars and place in pressure canner
- Process pints 20 minutes at 10 pounds pressure OR quarts for 25 minutes at 10 pounds pressure
- *Important Note* Check your canner’s owner’s manual to find out if you need to make adjustments for altitude
- Once processing time is complete remove jars from canner and cool completely
- Enjoy ready-to-go broth in all of your favorite recipes!
Final Thoughts on Making and Canning Homemade Broth
Having homemade broth on hand for meal prep has been a life-saver. I also love that I can squeeze one more food item for my family out of food scraps. Homemade broth is super nourishing and the flavor is out-of-this-world delicious (especially compared to the stuff from the store).
If you’re new to cooking from-scratch meals, I hope you check out my Heritage Cooking Crash Course and also my Prairie Homestead Cookbook. My cooking course will teach you all sorts of handy kitchen skills (including: fermenting, cheese-making, canning, and more). My cookbook is full of simple and flavorful meals that will make your whole family happy.
Check out My Recipes That Use Broth:
- Rustic Sausage Potato Soup Recipe
- Slow Cooker Cheeseburger Soup Recipe
- Best French Onion Soup Recipe
- Slow Cooker Baked Potato Soup
- Simple Crowd-Pleasing Chili
- Butternut Alfredo Sauce Recipe
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!!
Is it ok to leave a little bit of the fat?
yes, fat is where the flavor is…but not much
I am just learning to can and to have less food waste. After the veggies have been cooked can the be frozen or canned after, if no one eats them?
Is it still gelatinous after processing?
The stock veggies are just shells at this point. All the valuable stuff has been rendered out. You can push them through a sieve to add texture to the broth or compost it.
I save them all in freezer bags in freezer and then make broth from the leftovers
Can I use the carcass of a rotisserie chicken like I get at Costco to make broth?
Yes you can use your rotisserie carcasses. If I were you, I would freeze the carcass if I only had one, then when I have accumulated 2-3 carcasses, I’d start making my broth. Better concentrated flavor when you have 2-3 carcasses.
Costco chicken seems to be missing something when I tried to make broth or stock.
Hi Mia, you might want to try allowing your carcass to cook down longer along with vegetable scraps. I will cook mine for at least 24 hoursor until my chicken bones are soft. If the flavor is still too diluted, you might have too much water. Allow some water to evaporate. I also wait until I have 2-3 carcasses in the freezer to ensure rich flavor.
I save rotisserie carcasses, celery leaves, carrot peels (scrub carrots first), onion skins and various other veggie craps and freeze them in zipper bags until i have enough for stock.
Is it safe to do this without the vinegar being added? Does it do anything for preserving?
Lately mine has come out gelatinous. Should I clean the bones more? I pick off what I can but leave some stuff for flavor. Appreciate it!
Most people want that gel on their broth. It means that you made a good bone broth that is full of extra nutrition. However, if you don’t want that in your broth, you can just skim it off.
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!
I pressure canned for the first time tonight and it is chicken stock. I left too much space in the jars and then read that this is bad. Can I redo them in the morning if I fill to the right level and use fresh seal lids?
So after canning, can I leave the stock in a cool pantry, if so how long. Since I don’t have room in my freezer.
If you’ve pressure canned it, and gotten a proper seal on the lids, then take the rings off (this may sounds silly to some, but I have had so many rings rust up on the jars and get ruined in my 18 years of pressure canning) and yes, store them in a cool pantry. I never keep my broths more than a year. (Because I generally use it up by then), but veggies, like green beans, I have eaten them after 3 years. (FDA just died a little when I said that, because they never recommend more than a year on anything) Freezing after canning would compromise the seals, when the liquid expands. That’s why we can it. To save that freezer space. Hope you have a good year canning! Have fun!
I bring my bones to a boil and then pour off the entire contents and rinse all the bones with clean water and clean the pot and then start again with clean water this cleanses the pot and removes a lot of the bitter scum that the bones will give off.
How to can semisolid chicken base not stock or broth. We made base however we can’t find how to can it in a pressure cooker help
I am not understanding what semi solid means. Bone broth will congeal once it is cooled. Is that what you mean? It kind of looks like jello
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!
You will find this so much better…ready to go…more freezer room..product in glass instead of plastic..or even glass that breaks easily in the freezer when moved around.
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! 🙂
Do you have to skim of the fat? Or can it be canned with the fat?
The Ball Blue Book recommends that you skim it, so that’s what I do.
You need to skim off the fat because if some of the liquid escapes durring processing then the fat /grease could prevent the lid from sealing properly.
Don’t forget about pork. I love a good pork stock and it goes great in fried rice and other recipes. Everyone forgets it can be done with pork bones too.
Until I read this post, I’ve always left the fat in my broth. However I have had problems with jars breaking during the process. My remedy was to put either pieces of chicken in the jar or some vegetables. Not as pretty of broth, but it kept the jars from breaking. I also canned for 1 1/2 hours, since that is what it said to do for chicken. I will be giving this a try. Removing the fat sounds like the way to go. I butcher 20 chickens at a time, parting out the choice parts and putting the back (shell) for broth. I use a water bath canner (hold 5+ gallons of liquid) to slow cook this broth. I normally do this outside on the deep fryer stand, so the heat is not in the house.
I save and freeze the chicken fat, as it makes dumplings very yummy when making chicken and dumplings. Just use in place of fat in dumpling recipe or as half of suggested fat.)
Also good for making gravy to go with any poultry meal. Especially fried chicken. ?
Note: ? Was suppose to be a smiley face…lol 🙂
How many pounds of bones do you need
How do store your beef tallow. I freeze mine is there another way?
I just made a bunch of venison bone broth and I am using the fat to make soap and candles.
Hello, great info here, thank you for your effort. Currently i have apprx. 12qts cooling for separation. Is refrigeration the ONLY way to preserve the fat. I do not want to pitch this fat.
Over the past four years I’ve just cooled and ladled 2-3cps into freezer bags and froze, keeping the fat with the stock. In pressie canning this patch and understand why the fat absolutely had to be removed before processing!!
Thank you in advance..
I cut the cleaned and solidified fat into sticks like butter; individually wrap in plastic wrap or waxed paper; then store in the freezer in a large freezer bag. I just take out a stick as needed for cooking.
I saved a bout a pint of chicken fat after processing some chickens that I raised. I skimmed it off the top of the pot of chicken and broth.
I froze the fat and use it to season vegetables such as green beans, etc. It has a good flavor and I understand that the chicken fat has some good nutrients in it. I feel happy to use a natural product instead of having to buy some type of oil or seasoning. I do use coconut oil and olive oil for many things, but the chicken fat is great for seasoning. I think I will try using it as the fat in dumpling dough and see how it does.
I can use coconut oil and avacodo oil & such. Animal fat is kind of hard on my heart but I don’t waste fat skimmed. I use it for flavoring in casseroles & such donated. Not everyone who is hungry has heart trouble .
I noticed in your picture at the top that there are some black specks floating in the top. I canned some chicken bone broth (roasted chicken bones first) And I have some black floaties in mine too. I have been racking my brain to figure out if this is normal or something concerning like mold. So it would seem like it’s normal if you experience this too? What are your thoughts??
Looks like seasonings in the picture above. Black spots do not not seem normal. Not sure I would trust it were safe.
My mother-in-law was raised on a farm in the early 1930s. Frugal doesn’t even begin to describe her. Nothing was ever wasted. She also made the best pie crust you have ever tasted. Flaky melt in your mouth pie crust whether it was fruit or meat pies. Her secret ingredient was chicken fat. She would use half chicken fat and half shortening. My pie crust isn’t as perfect as hers, but then I do not have 80 years of experience making them….. yet 😉
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.
Really interesting about the softer/yellower chicken fat. I didn’t know that!
So I made broth using some beef soup bones… can I reuse the bones one more time to make another batch of broth?? Iv read that you can reuse them and some things Iv read say you can’t
Yes normally you can use them twice for stock 1st use gets the meat juices and some marrow 2nd use gets the gelatine and more marrow etc 3rd use isn’t good stock unless you add more bones I often make the 2 batches and mix them then save the bones in the freezer to add to the slow cooker eventually where I do stock on the stovetop
I dont have a pressure canner, can i water bath can them instead? If so, How long would i leave them in for?
You cannot increase time to make up for lack of pressure. Stock cannot be water bath canned period. Please don’t do this. It must be pressure canned.
I put the fat from any kind of broth in a zip lock bag and flatten as much as I can before freezing the fat. When I am going to fry ANY food, I break a piece of fat off and throw it in the frying pan. My fat does smell like the meat it came from but it doesn’t seem to transfer that flavor to what I am frying.
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.
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,
yeah I agree. Also you could add some ginger to that as well for helping virus/flu etc. I don’t put a lot of things in mine because when I am sick if it has any strong smells I WILL NOT want to drink it even more. When you’re sick it’s bad enough to make yourself but when it’s strong tasting it’s much worse for me. So mine is really simple broth.
I haven’t research much yet on canning vs dehydrating vs freezing stock.
My question is with canning if it destroys the gelatin (and corresponding amino acids and good stuff we want from the gelatin) because of the high heat and pressure? Would that be a good reason to freeze or dehydrate the stick instead???
I happened to come across this thread just after researching that sour taste… sounds like it could be “flat sour”. It’s not dangerous or even sickening, well at least not more than it’s unappetizing taste and smell.
It’s mentioned in my canner manual and here: https://www.healthycanning.com/flat-sour/
has to do with the length of time the processed jars are left in heat.
HI!
I don’t have a pressure canner. Can I can this in a water bath?
No, stock has to be pressure canned.
It could also be the type of acid you are adding. I’ve read that vermouth or a white wine in chicken broth vs apple cider vinegar might be a better match to extract the geletin from the bones and provide a better taste. Also, I only add onion, celery, carrots, bay leaf and peppercorn to my broth. That way, other ingredients can be added at time of use.
It is most likely the herbs or combination of herbs you are using. Especially if you are wanting to use the broth as a healing broth, I prefer to can a very basic broth, very little seasoning, and then I can add fresh or dried herbs and flavorings as I want depending on what illness is going around at the time.
I had that problem when I used fresh parsley in the mix. That’s the only time it happened to me.
It could also be the amount of ACV that you’re using. Mine always has a touch of sour taste, but I use a fair amount of ACV in it.
[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.
Yes– very good tip about saving up veggie scraps in the freezer! I’ve definitely done that in the past!
Yes, this is how I do my veggie broth. Easy and you can monitor how much for use. I love adding fennel (as well as the usual suspects) to my veggie stock when cooking. It add such a wonderful flavor for soups!
I do the same thing! Great use for all those random veggie pieces that there’s nothing ‘wrong’ with but you wouldn’t want to eat 😀
Exactly! Like those onion and celery ends. 😉
If your using your stock or bone broth for
Soup or stew the only thing you need in it is nothing just water and bones ,and pressure cook it for 2hours or slow cooker
It for 24 hours ,you only put the onion carrot, cellry etc, in it if your just drinking the Juice , but if your making soup, put your vegetables in when your
Making it ,it’s a waste if your throwing it out ,you mainly want the bone broth , so it makes sense to add it then you will get the same out of it , it is just put in there for flavour for people who drink the broth as is , I make it both ways as I drink a cup a day of bone broth,
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! 🙂
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?
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! 🙂
I do love sharing! You are more than welcome! Thank you for all you share! I am learning so much from you.
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!
Wahoo! I know you’re gonna love it Lisa! 🙂
I have a large pressure canner out in my shed and haven’t used it because I have a glass top electric stove and am afraid of generating too much heat for longer periods in one spot and cracking the glasstop of the stove. Are my fears unfounded or should I just go for it?
I bought a single element hot plate for my pressure canner. I also have a glass top stove.
I haven’t canned broth yet but plan to try it.
Peggysue Brady, I called the manufacturer of my stove, gave them the model number, and asked if I could use a 925 on it. They assured me I could. Haven’t had any problems. I don’t overload the stove though. When I’m canning, I devote the stove strictly to that.
I have a glasstop stove as well and have had no issues with my pressure canner.
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.
Absolutely! I’m horrible about remembering to defrost stuff. 😉
Hi! I am so intrigued by canning broth! I’m a newbie at canning though–so if the broth is canned, it can just be stored in the pantry? You don’t need to keep it in the fridge/freezer? Thanks!
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
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!
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.
Hi Maria,
Yes, I do cover it when I simmer (whether it’s in the crockpot or just on the stove). Enjoy that canner!:)
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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.
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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.)
Yes– I have a weighted gauge model. And I am becoming increasingly convinced that I NEED a pressure cooker! 🙂
Love your website! With all the cooking you do I can’t believe you don’t have a pressure cooker! I have a six quart one and it’s gets used a lot! Especially for making bone broth. We have laying hens and butcher some every year when we get the new girls, this is what I use for bone broth. I roast them in the oven first till golden brown, then into the pressure cooker for about 45 minutes, strain and prep for canning….the browning makes a nice rich broth, so flavorful!
Sure your going to get a good soup.but your no where near getting all the good stuff out . With a slow cooker I go 24hours ,
With the pressure cooker I go two
Hours some times four, get the book , bone broth it will blow your mind ,
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.
No you don’t have to boil it again, as it’s. Not adding a thing ,water boils
At 220 degrees, and when you pressure
Cook it after your doing it at 250
Degrees , so it’s pointless to boil it
First then shuffle it around and pressure cook it , just pressure cook it in the first place .And your done
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!
Stock is so easy to make in a slow cooker or pressure cooker, that you just freeze
Your stock , it’s a lot easier than canning it after it’s made, as you can freeze it for two years ,I have some from
Three years ago that’s still good ,my freezer is full of bone stock
and chicken stock. Fish stock.thats my main food .
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.
Yes- I love the freezer bag idea! Your description is making my mouth water! 🙂
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!
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!
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.
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.
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. .
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. 🙂
This is My first time making chicken stock, the finished product is rich looking, minimal fat solids along the top. But I have 1/4″ of sediment on the bottom of each jar that is a shade lighter than the stock. Each jar sealed right away when removed from canner. But the sediment concerns me. Pictures of others canned stock doesn’t show this. I’m thinking it’s okay, right?
Yes the sediment is ok, just proteins or particles that were in the stock.
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.
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?
I’ve been canning over 40 years but last year finally started making meat stocks to can. My grandma always threw in the carcasses if chickens even with meat on them. I did 15 pints of turkey stock last night and pressure canned. After the jars cooled I noticed itty bits of stuff at the bottom of jars. Maybe minute specks of chicken? I did strain veggies, bones, chunks of any meat out with a colander. I did the 20 mins for pint jars. Are they now unsafe to eat if any bit of chicken is in there. Yikes. Thanks
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.
oh and thanks for the new pintables (recipes and record sheets)
You are very welcome LindaKay!
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!
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?
I found this website that explained it a little: http://www1.extension.umn.edu/food/food-safety/preserving/meat-fish/canning-meat-or-poultry-stock/
They said leaving an excessive amount of fat can cause it to rise up during processing and mess up the seal. I’ve never had that happen, but I suppose it’s a possibility.
Thank you so much for your response!
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.
Nope–it should still be fine. 🙂
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/
Agree! And thanks for sharing that link!
Oops, that should be “No nutrients in home canned foods is still better than anti-nutrients in store bought”. 🙂
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!
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.
I have some information re: canning on a ceramic smooth top stove. The weight of my water canner and the pressure canner ruined the stove top. After one summer of canning the heating elements stopped working. We bought a gas stove top. I am enjoying canning on that.
Yikes, that doesn’t sound good!
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.)
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.
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!
No, you have to use a pressure canner in order to preserve low-acid foods like meat or broth. Otherwise, it’s not safe.
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.
I’ve been making my own stock for several years and my chicken stock never forms a “gel”. After cooking for 8 hours and cooling in the refrigerator overnight, the grease raises to the top but never gels or gets hard. I just skim off as much as I can and then I take 2 paper towels at a time and lay in on the top of the stock and it pulls off the little bit of grease left floating on the top. Done it this way since I started. The stock turns out great.
Sometimes mine gels, sometimes it doesn’t. Lately, I’ve found adding less water has been the ticket. But even if it doesn’t gel, it’s still yummy.
It doesn’t re-gel after canning but its wonderful,
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!
I love all the comments. Just like to say to add the onion skin too, gives a little added color.
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!
I’ve never thought of doing rabbit broth– how neat!
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?
Bones, not novels. Silly autocorrect!
They can definitely be leftovers from a cooked chicken– I like to pick the carcass clean, and then toss it in the pot. 🙂 Also a good way to use that leftover Thanksgiving turkey.
Hi, I’m relatively new to home cooking. I don’t cook a lot of meat so my question in canning bone broth would be: does the meat have to be bones? Could I use chicken necks and backs with the meat still on them? As for beef, I presume my local butcher can sell me just bones ~
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!
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.
I just put the canner on the stove with the lid off and let the heating process get started (it takes a while). It speeds things up a bit. 🙂
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.
No– you must use a pressure canner to safely can stock since it is a low-acid food. 🙂
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. 😉
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.
I use pork neck bones all the time. I think it’s better than beef. I also heard that the more bone joints you use the more gel you get.
Hi there, what elevation are you at? I am at 7200′.
We are at 5200 feet.
You mentioned you are at high altitude and can everything at 15 psi so I was wondering at what altitude do you live? In Salt Lake we are at 4500′ and so I figured that your recommendations would probably work, but wanted to double check since I am canning homemade chicken stock for the first time. Thanks for all the info!
We are over 6000 feet here.
I don’t know you’ll see this question since your post was from a couple years ago, but am willing to give it a try…
My first question is: There was a comment listed about how the canned broth seemed to always taste sour compared to frozen broth, wondering if you knew why that was and any tricks to keep the canned broth from tasting sour? I would like to use it to have to just heat up a drink a few times a week for health reasons and don’t want to have to try and choke it down, I am hoping to enjoy it!
My second question relates to the fat skimmed off the broth. I would like try and save the fat somehow to use for roasting veggies and in place of other oils/fats as appropriate, but am wondering how to keep it without it spoiling? We render our pork fat from our butchered pigs into lard, and even have looked into doing the same with the beef tallow from our butchered cow but can you do the same with the skimmed fat? If so, what would be the best way to save the skimmed fat until I had enough to render down? Or would it be best to somehow save the skimmed fat, as is? If so, how might I go about “saving” it?
Thanks for any information/advice you can give!
I’m trying this as we speak! I nervously looked at my hand-me-down 22qt pressure canner for 3 months before I had the courage to use it. Thank you for posting this!! I already have my mom and a friend asking for batches.
Next, I’m going to try beans and salsa. Wish me luck!! 🙂
I have a pot of broth going as I type this. I always need to look up how long it takes in the canner, which is how I came across your post. Great instructions for newbies! I’d like to share that for the past couple batches I’ve added chicken feet to the carcass and veggies. This will always give you a gelatinous broth and the flavor is AMAZING. I have ulcerative colitis and this broth has helped tremendously. The broth will only gel when cold, so after canning you won’t see it. But after opening the jar and placing in fridge it gels. Google bone broth with chicken feet, great info out there.
Yes, chicken feet make for wonderful gelatin! 🙂
I am new to canning and have a batch of broth in the fridge ready to can tomorrow. When I finished simmering my broth I pulled out the veg’s and misc chicken meat scraps for the pups, but it occurred to me, the chicken bones were crumbley enough that I thought about tossing them in the food processor for the dogs. Sounded healthy as long as they were not a splinter hazard. Does that sound unsafe? If I had more space I even thought about canning the scraps to add to their food.
I am so excited to start making my own broth. I lost my job to down sizing 2 years ago, last year I started making big changes in learning more about homesteading. My mother in law passed away 1.5 years ago and last summer I inherited her pressure cooker. I had never used one and was quit scared. But once I learned where to set my stove it is so easy and I love it. I put up so many goodies last year. Green beans, potatoes, sweet relish, salsa, pickles…… I truly have found a new love. I have increased the size of my garden this year and am hoping to can many new things with homemade broth, beef, chicken and vegetable broths to be in my pantry as a staple from now on. Thank you so much for this recipe and great ideas!!!!
how long will the beef and yardbird stock last when canned? I am going to try this using a recipe for a Korean dish called Yook Gae Jang. Its a spicy beef soup with Korean vegetables in it. Very tasty if you like that sorta thing. Anyway, It just me an my wife and it takes a long time to make this dish. If I could can the broth, it’d make it sooo much easier. Im hoping that itl last at least a year. Do you think that is realistic? Also, canned meat is my next adventure…
Much Appreciated!
Yes– it’ll definitely be good for at least a year! Canned food will last longer than that, although the nutrition starts to degrade a bit the longer it sits. Your spicy beef soup sounds awesome!
This is My first time making chicken stock, the finished product is rich looking, minimal fat solids along the top. But I have 1/4? of sediment on the bottom of each jar that is a shade lighter than the stock. Each jar sealed right away when removed from canner. But the sediment concerns me. Pictures of others canned stock doesn’t show this. I’m thinking it’s okay, right?
Reply
I’ve canned chicken stock in the past and had some of the stock seep out of the jars during the canning process. As far as I know I did every jar exactly alike. Am I overfilling, not tightening the lids down tight enough, or something else?
Thanks for any help you might give.
Can you can the broth with bits of chicken in it? I have the carcus of tonight’s smoked beer can chicken in the slow cooker as I type. I’d like to keep the chicken bits in for soup down the road. Can this be done or should you can only the broth? Thanks
I can turkey and chicken meat in their baking broth or liquid, adding water when needed and sometimes veggies, for use as soup starter. I follow Blue Book recommendations for meat processing times and pressure with this product.
Hi Jill,
I would like to pressure can salmon stock as I don’t have electricity to run a freezer, but I have read that cooking salmon stock for too long can cause it to become bitter. Do you know if pressure canning the strained, cooled and reheated stock per your recipe would cause it to become bitter, or if it gets bitter only when you cook the salmon head/bones for too long? Thanks.
Does canning the broth change the nutritional value of the broth? I’ve canned broth before and it never comes out of the canner and gels. Even if my broth has a nice gel to it before it goes into the canner, once canned it never gels again. Made me start to wonder if the canning process is destroying the nutritive value of the broth. Do you have any thoughts about that? Thanks! Love your site!!
Thank you for giving such detailed instructions for canning broth. I’m new to canning and really appreciated your canning tutorial as well!
If you jar your own broth, it still needs to be stored in the refrigerator, right? (Forgive such a stupid question from a newbie.)
If you simply jar it, yes it would need to be refrigerated. If you pressure can it, you can store in pantry or cupboard.
Sorry for coming so late the conversation. The info on the ACV would have been welcome over the years. But it got me a little intrigued. If I were to add the ACV at the end of the cooking time rather than the beginning, how much would I need to make the stock acidic enough to water-bath can it? If it were acidic enough to do that would it seriously affect the taste?
Anyone?
I would add that much acid to broth, however if you look there are times for processing water bath I believe its 3 hours at a full boil for any type of meat or veg that isn’t pickled. Europe or over seas process water bath. However when you go to use the stock it must be cooked/ boiled for 10 minutes to kill any type of botulism in it.
How do I find the correct processing time? This says 20 minutes but the USDA guidelines say vegetables should be 75 minutes? This isn’t veggies, its the cooked broth, is that why the processing time is less?
How long will the chicken stock last once it has been canned? Do you have to keep it in the fridge?
Actually, Libby, Ball says 20 minutes for pints and 25 minutes for quarts. https://www.freshpreserving.com/chicken-stock—pressure-canning—ball-recipes-br1070.html
Thank you for the recipe/instructions and another thank you about the “print”page for it. Printer ink is so expensive and I hate the sites that have 3 or 4 inches of blah blah blah that I don’t need in my recipe!.
We’re so glad it was helpful for you Gail! 🙂
Since this post is years old..and still good there are miles of comments.. I went through a lot, but not all.. I did not see the comment..to use your oven as a place to simmer the stock..I can put mine on 170 degrees on up.. usually put it on 200..just below boiling.. never burns.. safe in oven.. frequently 6-10 hours.. stove freed up. Got this idea from Alton Brown.. this is how he reduces his Roux..for brick red gumbo.. I also use it for reducing tomatoes..prior to canning tomato ? sauce..
Thanks for sharing your tip! 🙂
my onion broth needs more flavor. any suggestions. also , how much water do i put in my pressure cooker? it has been on low in my stock pot for 7 hours..I used scraps and a bag of cooking onions, and filled the pot 2/3 full of water, thanks for any imput. I saw other sites that added onion soup mix, but I would rather stick with the plan of all natural ingredients.
This is my first time using my 16 qt. Presto.
Hi Jill, I am wondering about how good it is to cool the broth to get the fat out and then to boil it again to can it. What happens to all the vitamins etc by reheating the broth again to can? I get removing the fat but hesitant. Many thanks, Madeleine
I have a glasstop stove as well and have had no issues with my pressure canner.
Why do I never see instructions for using half-pint jars for pressure canning? Will they not hold up under pressure? For just the 2 of us, half-pints would often be more convenient.
Do you have to slim the fat off or is it safe to can it as well? I like to keep the fat content in my broth. Thanks
When I canned my broth, I still had some tiny chicken bits floating in it. Is that okay? Will that prevent the pressure canner from doing its thing? Once it was successfully canned, it had some soft white bits at the top, and the other sediment sank to the bottom. I skimmed off excess fat, but still got some bits left in it.
Thank you for this recipe! 2 questions–
1. Is the fat on top that you are skimming off different from the gelatizined portion? When I make broth and put it in the fridge, it completely gels from all the collagen and Im wondering if I will be able to distinguish that from the fat
2. Could I put my broth into a big pot of big bowl to cool over night and then let it gel? If Im making a big batch, it seems like a big ordeal to put it into a bunch of quart sized jars and then have to clean all of those again.
Thank you for your help!
Homemade broth is the secret to many dishes. I just made a big batch of broth from corn cobs because I love corn that much. Incredibly good stuff and you can’t buy it in any store. I will be packing jars of cut sweet corn with corn broth from now on.
I never would have thought of doing that with corn cobs. Interesting!
There is sediment in the bottom of my cooled stock after I have skimmed the fat and poured the liquid to reheat before putting it in the jars to pressure can. Should I include this sediment into the stock for my final product?
I would leave it out, but it won’t harm you if you include it.
I have been pre-cooking a lot of my meat in InstantPot on low pressure just to the point where it ready to be tenderly browned. The end result is the water in the InstantPot takes in all the collagen and fat of the meat. With 3 pounds of pork chops I end up getting 2 quarts of gelatinous stock, not to mention a cup of fat. Now the next step is to filter and pressure can this for use in stews.