University of Minnesota Extension guidance for preparing and pressure-canning beef, chicken, or turkey stock.
Canning Meat or Poultry Stock (Broth)
University of Minnesota Extension guidance for preparing and pressure-canning beef, chicken, or turkey stock.
Ingredients
- fresh trimmed beef bones for beef stock; saw or crack to enhance flavor extraction
- chicken or turkey carcass bones for poultry stock
- water enough to cover bones
Instructions
Beef Stock
- Rinse fresh trimmed beef bones, place in a large stockpot or kettle, cover with water, cover the pot, and simmer 3 to 4 hours.
- Remove bones, cool broth, pick off meat, and skim off fat. Return meat removed from bones to the broth and reheat to boiling.
- Fill jars, leaving 1 inch headspace. Adjust lids and pressure-process according to the tested schedule in the notes.
Chicken or Turkey Stock
- Place large carcass bones in a large stockpot, add enough water to cover, cover, and simmer 30 to 45 minutes or until meat can be easily stripped from bones.
- Remove bones and pieces, cool broth, strip meat, discard excess fat, and return meat to broth.
- Reheat to boiling and fill jars, leaving 1 inch headspace. Adjust lids and pressure-process according to the tested schedule in the notes.
Notes
Source schedule (University of Minnesota Extension, reviewed 2015): dial-gauge pressure canner — pints 20 minutes at 11 PSI; quarts 25 minutes at 11 PSI. Weighted-gauge pressure canner — pints 20 minutes at 15 PSI; quarts 25 minutes at 15 PSI. The source also notes altitude affects pressure requirements. Because canning guidance can be revised, verify the current USDA/NCHFP or Extension processing schedule for your altitude and canner type before use.
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Source: University of Minnesota Extension / William Schafer
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