Canning your own stocks & broths is a great way to not only save some cash, but to control what is being consumed in your home. Even organic brands have unnecessary sodium and preservatives. You’re likely throwing away meat and veggies scrapes weekly that can be saved and made into stocks. Or maybe you cook chicken in large batches for meal prepping and have broth to spare.
Whatever the reason or source of the overage, congrats! Grabbing a jar of homemade stock from your pantry is a super cool feeling. But Beware! You may become addicted to it and end up like me, saving every scrap from your kitchen to make whatever stocks you can, just because you can.
Click this link if you need more information on Making your own meat or vegetable stock.
What you need
- Pressure Canner with lid and rack(s). This is essential as it bring the jars to much higher temps killing toxins that can cause serious health issues such as Botulism. These things that may be present in low acid foods.
- Large pot to sterilize lids and jars
- Jars in whatever size(s) you would like. A variety is always nice for different uses and dishes.
- Canning tools such has tongs, funnel & lids magnets.
*At the bottom of this article are links to view and purchase some of the items listed above.
Is Pressure canning necessary?
Yes. Any foods with a lower acid content must be pressure canned. Unfortunately, this is most items. Pressure canners are able to get to a much higher temperature than boiling water alone. This gives them the ability to kill toxins that can be in the foos such as the one that causes botulism, a serious infection that attacks your nervous system.
Getting Started
If you are working with homemade meat stock or broth, it always best to can after removing fat from the top. The easiest way it to refrigerate for a few hours or overnight. Once it’s cold the fat will be solid and sitting at the very top where you can simply scope it out.
This isn’t actually necessary, just recommended.
Now heat back up as you always can with warm liquids. This help prevent jars from breaking and makes sure the canning process doesn’t spend a portion of it’s time just heating the contents of the jars.
Pressure Canning Broth & Stocks
Here is the simply step by step process for pressure canning broths and stocks. Remember that no matter what type of stock you are working with, the basic process is the same. Which makes it super easy to get the hang of!
Heat Broth & Water
Start by putting jars and lids into water and boiling for 10 minutes. It may be necessary to do these in batches, depending on the number of jars and the size of the pot you’re using. I recommend a canning pot due to it’s large size.
Heating broth while you wait on the jars. Remember that we always want to work with hot warm liquids with canning.
Heat up water in Pressure Canner. How much depends on the manufacturer’s instructions but it tends to be roughly 3 inches. I know it seems low! Especially if you have been canning via water bath for a while where you have to cover the jars completely. Remember that the canner creates a pressurized environment that will process the entire pot as long as it has the proper water level and is closed up properly.
Fill hot jars
Now use the tongs to remove the hot jars from the pot. Best to place them on a towel to prevent sudden temp. Change.
Use the canning funnel and a large ladle to fill your jars. Be careful not to get burned by the hot liquid and jars! Leave about 1 inch of “headspace” at the top. If you are using small jars in your little variety pack, 1/2 to 3/4 space should be fine.
Wipe the rims with a clean rag or paper towel to remove all stock residue. We need a clean surface for the lids to seal to.
Place Lids & Rings
Using a magnet, remove the lids from the hot water bath and place carefully on the jars. The rings go last but do not tighten completely. Just a little nudge. They are mostly to keep the lids in place throughout processing.
Fill the Pressure Canner
Make sure the water in the canner is hot and boiling. We need everything to pressurize quickly once you set your timer. Using the the tongs, set the filled jars into the hot water in the canner. Put the jars onto a the canning rack to keep them from touching the hot bottom of the canner.
You can stack jars!! This even better as now you can fit more into the already quite large pressure canner. Keep in mind that it is never recommended to stock more the once, even if you’re using small jars. I tend to do quarts or 24 oz jars on the bottom with pints and half paints on top of those.
If you do stack jars, put a second canning rack on first to evenly distribute the weight of the second layer.
Processing
Process time and the weight used can vary depending on what you are pressure canning. However every stock or broth I have ever canned take 10 ribs of pressure and processes for 20 – 30 minutes. So I just use that as my rule of thumb, even it I have a few chicken stocks and a veggie stock or 2 to can. This will make it easier on you, as you can do everything in one batch.
Close the canner following manual
I cannot stress enough how important it is to properly close and tighten your pressure canner. These guys can be dangerous at worst and will not pressurize at best. Read the instructions that came with your canner and follow manufacturer guiltiness for safety.
Once the lids is secured properly, put on the pressure control weight and set a timer for 30 minutes.
Cool Cooker & Remove Jars
When the timer goes off, just turn off the heat. You can technically vent the pressure by removing the weight control and releasing stem, but I my friends am a coward when it comes to heat. Why risk it?! I’m good.
Simply turn off the heat and the pressure will slowly, naturally release. Even if you have other things to cook, the canner can be pushed to the back of the stove. After about an hour, you should be more than good enough to open the lid and pull out the jars. Believe it or not, the jars may still be hot so use the canning tongs to be safe.
Clean the canner
Some people assume that since the food isn’t going directly into the canner, no need to wash it. You’ll notice thought that it smells like whatever you have canned. Be sure to wash it out along with the weight and allow them to proper dry before packing everything away.
All Done!
Once your jars are cool, label and date. Feel proud of yourself as you put them away. Making and canning things is a cool skill that is slowly being lost and you have a reason to feel like a boss. Keep s*#t that up!
Items Needed-Resources
Here are some links to the items you will need to can broth or stock. You may already have them, if not check these out!
Canning Kit for beginners (With large pot)
Pack of 16 oz. Canning Jars & Lids
Until Next Time!
PJtxGirl
Frequently Asked Questions
Do I have to remove fat?
Not technically, no. However the fat can cause a lack of proper seal if it gets between the lid and the jar. To be honest, I don’t remove the fat every time. I’ve seen other preservers say that the stock can go sour, but I have never had that happen. To fair fair though, I use a lot of my stock of stock, hehe, before I’m able to make another batch. In other words, it’s not sitting around for any long length of time.
Are broth and stock the same?
They are not. Broth is mostly made from meat & stock is made from the bones. Stock is also cooked much longer and condensed to make a much richer flavor. In vegetables that are basically the same but stock is cooked longer to condense it down.
Once you start using and making your own stocks, you get a bit spoiled to the flavor. Whenever making a broth out of fresh chicken for something like chicken and dumplings, I end up condensing it or adding homemade bouillon to enhance the flavor.
Can you pressure can on glass tops?
Absolutely not! I had an Aunt and Uncle that broken their glass top with a pressure cooker. They simply cannot handle the weight. I believe it mentions that in the owner’s manual, but come on…who actually reads those?
How do you make stock from scratch?
Here is a link to an article on how to make you own stock. It’s not so hard but does take some time. Well worth it and you will not regret it!
How to make stock form a turkey or chicken carcass?
I make turkey stock every single year from thanksgiving turkey leftovers. It is by far my favorite broth. Check out this article on making Homemade Turkey Stock! You would make chicken stock stock in the same way, but on a smaller scale.
Is chicken stock healthy?
Yes! While you will need more then this to survive, if you make a rich stock using vegetable scrapes, you will have a liquid that is low fat & low in calories. It will also contain protein, vitamins, and minerals.
What makes a good stock?
The basics of a stock are honestly what make is it so good. It’s just primary protein source, veggies or veggie scrapes, and water. Some people will add aromatic herbs like bay leaves and thyme. I forgo the herbs to make the flavor much more versatile.
The main thing that makes a good stock is the use of bones and the condensing of the water, hence the flavor! Patience brings perfection!
Is Pressure canning necessary for broth & stock?
Yes. Any foods with a lower acid content must be pressure canned. Unfortunately, this is most items. Pressure canners are able to get to a much higher temperature than boiling water alone. This gives them the ability to kill toxins that can be in the foos such as the one that causes botulism, a serious infection that attacks your nervous system.
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