Preserving Chicken Stock
Follow these instructions in order to preserve Chicken stock by canning.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: Preserving
Keyword: preserving chicken stock
Servings: 4 quarts
Calories: 681kcal
Cost: $5
- 2 gallons Chicken stock or use your own recipe
- Quart or Pint sized canning jars
- Lids
- Rings
Prepare the weighted – guage pressure canner, jars and lids for 30 minutes before the stock is ready.
Ladle the hot stock into hot jars leaving 1 inch of head space. Wipe the rim with a wet paper towel. Center the lid on the jar, screw the band on to finger tip tight.
Place the jars in the canner. Adjust the water level, lock the lid and bring to a boil over medium high heat. Vent the steam for 10 minutes. Close the vent. Continue heating to 10lbs of pressure. Process pint jars for 20 mins and quart jars for 25 mins.
Turn off the heat, let the pressure return to 0. Wait another 2 minutes then you may open the vent. Remove the canner lid. Wait for 10 minutes and then remove the jars, cool and store.
- You'll find that sometimes there is sediment in your stock, this won't hurt anything, it's just pieces of veggies and meat that didn't get strained out. To get a cleaner stock, barely simmer when making, ladel off the top and strain as well as you can.
- If a jar doesn't seal, keep the stock refrigerated and use within 3 days.
- It is fine to reprocess the jar with a new lid if it doesn't seal.
- Always wipe the jar lid well to help seal the jar well.
Calories: 681kcal | Carbohydrates: 67g | Protein: 48g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 57mg | Sodium: 2707mg | Potassium: 1987mg | Sugar: 30g | Vitamin A: 57IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 4mg