Canning Meat Broth

Meat Stock (Broth)

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Beef: Saw or crack fresh trimmed beef bones to enhance extraction of flavor. Rinse bones and place in a large stockpot or kettle, cover bones with water, add pot cover, and simmer 3 to 4 hours. Remove bones, cool broth, and pick off meat. Skim off fat, add meat removed from bones to broth, and reheat to boiling. Fill jars, leaving 1-inch headspace.

Chicken or turkey: Place large carcass bones with most of meat removed in a large stockpot, add enough water to cover bones, cover pot, and simmer 30 to 45 minutes or until remaining attached meat can be easily stripped from bones. Remove bones and pieces, cool broth, strip meat, discard excess fat, and return meat trimmings to broth. Reheat to boiling and fill jars, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.

Table 1. Recommended process time for Meat Stock in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	20 min	11 lb	12 lb	13 lb	14 lb
	Quarts	25	11	12	13	14

Table 2. Recommended process time for Meat Stock in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	20 min	10 lb	15 lb
	Quarts	25	10	15

http://nchfp.uga.edu/how/can_05/stock_broth.html

My home is 2533 ft.

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How to make mini chicken pot pies

Gently press bread rounds (3 1/2 inch circles cut out of a slice of bread) into a greased muffin pan, so that the bottom and sides are covered. The bread may not go all the way to the top of each form. Toast bread in the oven 8-10 minutes at 350 degrees.
Bring pie filling to a simmer in a medium saucepan. Remove toasted bread cups from pan. Fill each bread cup with chicken filling and serve.

Southwest Chicken Fingers

6 lbs boneless chicken breasts
4 eggs, lightly beaten
6 cups plain dry breadcrumbs
3 T ground cumin
3 T granulated garlic (minced)
2 T chili powder
1 T salt
1 T cayenne pepper

Cut chicken into strips. Place eggs in a shallow dish. Combine remaining ingredients in a large bowl. Dip each piece of chicken first into the egg and then into the breadcrumb mixture. Place breaded chicken pieces onto a baking sheet. Cover with plastic wrap and freeze until solid. Once frozen, divide evenly among 3 freezer bags. Seal and freeze.
Thaw overnight in fridge. Bake chicken fingers on a greased baking sheet for 30 minutes on 350 degrees until chicken pulls apart easily.

Molasses Rum Chicken

 6 lbs boneless chicken breasts
1 1/2 c blackstrap rum or dark rum
3/4 c BBQ sauce
2/3 c lime juice
3 T molasses
3 T hot pepper sauce
2 T vegetable oil
1 T salt

Divide chicken evenly among 3 freezer bags. Combine all remaining ingredients in a large bowl. Divide the marinade evenly over the chicken. Seal and freeze.
Thaw overnight in the fridge. Grill chicken, occasionally turning, for 30 minutes until 170 degrees.

Homemade Jerk Seasoning

1 t cayenne pepper
1 t ground allspice
1/2 t black pepper
1/2 t ground cinnamon
1/2 teaspoon dried thyme
1/2 t ground nutmeg

Chicken Broccoli Casserole

6 lbs boneless chicken breasts
1/2 c butter
1 lb fresh mushrooms, sliced
3/4 c flour
1 T chicken bouillon granules (will try using chicken stock)
1 T curry powder
3/4 t black pepper
2 c water
4 c milk
2 T lemon juice
6 cups broccoli pieces (about 1.25 lbs)
6 c shredded cheddar cheese (about 1.25 lbs)
1 1/2 cups dry bread crumbs

 Cut chicken into bite sized pieces and cook in a large skillet over medium heat until no longer pink, about 30 minutes. Remove from heat and cool. Divide cooled chicken evenly among 3 gallon freezer bags.
Melt butter in a large saucepan over medium heat. Add mushrooms and saute until softened, about 5 minutes. Add flour and stir. Mixture will be lumpy. Cook, stirring, for 2 minutes. Stir in bouillon, curry powder and pepper. Gradually add water and milk. Cook, stirring constantly, until sauce thickens, about 10 minutes. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool sauce.
Divide cooled sauce evenly over the chicken in each bag. Measure 2 cups of broccoli pieces into each bag of chicken and sauce. Seal bags.
Measure 2 cups cheese and 1/2 cup breadcrumbs into 3 quart sized freezer bags. Seal bags.
Place one chicken bag and one breadcrumb bag into a labeled gallon freezer bag. Seal and freeze.

Thaw overnight in fridge. Place chicken mixture in an ungreased baking dish and sprinkle with breadcrumb mixture. Bake, uncovered, at 350 degrees for 35-40 minutes, until sauce is bubbling and cheese is melted.

Slow Cooker Beef Stew

Slow Cooker Beef Stew

4c Reduced Sodium V8 juice
3T quick cooking tapioca
1T sugar
1/4 tsp pepper
2c frozen cut green beans
2c fresh baby carrots, halved lengthwise
2 celery ribs, thinly sliced
1 small onion
1.5 lbs beef stew meat cut into 1 inch cubes


In a large bowl, combine the V8, tapioca, sugar and pepper. Let stand for 15 minutes. In the slow cooker combine the beans, carrots, celery and onion. Top with beef. Add V8 mixture. Cover and cook on low for 9- 10 hours until beef is tender. Serve over Noodles.

Tomato Soup for Canning

TOMATO SOUP (FOR CANNING)

3 1/2 to 4 qt. tomatoes, cut in wedges 3 1/2 sprigs parsley or 1 tbsp. dehydrated flakes 1 1/2 onions, sliced or chopped 1 tbsp. salt 2 1/2 tbsp. sugar 3 1/2 tbsp. butter 2 1/2 tbsp. flour 1/2 tsp. pepper Boil tomatoes (skin and all, in wedges), parsley and onions; strain through a colander. Add remaining ingredients, making a paste with a little of the juice and cook until creamy.Ladle juice into jars, wipe rim clean and seal with hot lids. Process 20 minutes at 10 pounds pressure in pressure cooker. Makes approximately 7 pints.

Making spaghetti sauce for canning

Helpful Hint:

After you puree your tomatoes for the sauce, before canning, you should refrigerate it overnight.  The sauce will sink to the bottom and the juice will come to the top.  Then you skim off the juice before cooking the sauce down more.  Saves time.  Plus you can use the juice to can like a stock base for soups so would can that also.