Canning Homemade Chicken Broth/Stock
Published on July 12, 2022
Cook Time: 40 minutes
Serving Size: 10 servings
- •Half a pot of water
- •A whole chicken
- •1 tablespoon of the ￼Spices of your choice ￼￼( i used basil, parsley, garlic salt, minced onion, garlic, thyme, and rosemary)￼
- •Quart jars
- •A pressure canner
- •Fill a pot with half water, then add your chicken and your spices.
- •Cook until the chicken is done and it’s starting to fall off the bone. Then remove it from the stock and I like to can it also or use it in a meal.￼￼￼￼
- •Wash your quart jars in hot soapy water and let air dry.
- •Then fill your jars a little under the bottom ring. Make sure to wipe the tops of the jars so no debris or anything is on top to keep the jars from sealing.
- •Then put your seals on and your lids.
- •Feel your pressure canner about 2 to 3 inches from the bottom. Place your jars inside making sure the jars are not touching each other
- •Then put your lid on your canner, and turn your heat on about medium then wait till you see steam come out and place your weight on top.
- •You will know your canner is starting to produce pressure when you see the tab come up to seal the canner.
- •Then I set my timer when the pressure reaches about 10 to 12 pounds for about 40 minutes.
- •For pint jars you only have to pressure the can them for about 30 minutes.
- •When your timer goes off carefully remove your canner from the hot burner and let it cool until you see the tab go down that let you know the pressure is gone. Remove the weight and continue to let cool. Once no steam is coming you can remove your lid but I still let my jars rest so the jars can start sealing.
- •Then remove them from the water and let them stand on top of a cutting board or something so you don’t ruin your countertops with the heat. Make sure you check the tops that they are sealed and then you can store them for about six months.