Canning Meat or Poultry Stock (Broth)

University of Minnesota Extension guidance for preparing and pressure-canning beef, chicken, or turkey stock.

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Course Preserves

Cuisine American

Status To Try

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.

Keyword canning-meats-snacks

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