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.
