Favorite Blog Hops
Prudent Pantry: Pressure Canning Chicken Stock
Recently I have committed to not filling my freezer. As I’ve mentioned before we have a dozen chickens that will be ready for the freezer in another month and I need to make room for them. So rather than freeze some chicken stock I made I decided to use my pressure canner and can it. Soup or soup stock is quickly and easily canned. Soup or stock should always be cooked ready for serving, then poured into a clean, hot Mason jar, leaving a one inch head space.
If you have a pressure canner follow the directions for your specific canner. Chicken broth MUST be canned with a pressure canner; a water bath canner will not work.
My Pressure Canner
I made a nice chicken broth from a roast chicken we had recently. I simmered the carcass in a large pot, covered with water, for 3 hours. I then strained the broth and picked the meat off the bones. I had enough meat to actually make another dinner. Once the broth was chilled I removed the fat that had collected on the surface. It was then ready to can.
Just like any other canning process I heated my jars to sterilize them.
canning, prudent pantry
I also reheated the chicken broth to a boil. Once the jars were hot I filled the jars, leaving a 1 inch head space. I placed lids on all the jars. The jars were then placed in my pressure canner and I followed the directions processing at 11 pounds of pressure for 20 minutes since these were pints. In 25 minutes I have pints of chicken stock ready for the pantry.
Chicken Broth, ready for the pantry.
Linked to: LauraWilliamsMusings , ThePrairieHomestead
Link to On The Home Front
Just copy and paste the code above!
Great post! Thanks for linking up at the Carnival Of Home Preserving!
I made chicken stock on the weekend, but as it is scorching hot here right now, I put it in the freezer instead of using my brand new pressure canner. Do you know, can I thaw it out when it cools down a bit here, re-boil it, and then pressure can it?
Natalie,
Yes you can (no pun intended!), that’s exactly what I did. It was too hot when I made it so I put the stock in the freezer. When the weather cooled off I thawed the broth, heated it up and then canned it.
Thank you so much for emailing me the answer in addition to posting it here. I got it much faster that way. Awesome…I plan on pressure canning it when it cools down then…as it is, I have some of the broth in my freezer and ended up having to take most of it to the freezer where I work because I ran out of room in mine. Yay!
I sooo want a pressure canner so I can can (hee hee) my chicken broth! Without fail we have power outages and I lose so much of my frozen broth=( Thanks for sharing this!!!
Great post, I canned broth a couple year ago when we had a whole bunch of meat chicken that instead of freezing whole we pieced them out. I took the carcass and boiled those then did just the same as you. We loved it!!!
Thats it. I’m pulling my stock from the freezer this week, and pressure canning it! WIth Hurrican season and power outages every year, I’m not gonna lose a batch this year! Timely post!
Jan, It’s a great way to free up your freezer!