How to pressure can chicken stock?

How to Pressure Can Chicken Stock

If you are a home chef who loves to cook with chicken stock, then learning how to pressure can it can be incredibly convenient and economical. Pressure canning chicken stock allows you to store it for long periods without the need for refrigeration or freezing, ensuring it remains fresh and ready to use whenever you need it. In this article, we will guide you through the process of pressure canning chicken stock, providing step-by-step instructions to help preserve your stock for an extended period.

Can I pressure can chicken stock?

Yes, you can pressure can chicken stock at home. It is a safe method of preserving stock for long-term storage.

What equipment do I need?

To pressure can chicken stock, you’ll need a pressure canner, canning jars with lids and bands, a canning funnel, a jar lifter, a bubble remover and headspace tool, a ladle, and a timer.

How do I prepare the chicken stock?

Prepare a batch of chicken stock by simmering chicken bones, meat, and vegetables in water with seasonings until it reaches a rich flavor. Strain the stock and remove any fat or particles.

What kind of jars should I use?

You should use jars specifically designed for canning, such as Mason jars. Ensure that the jars are free from cracks or chips, as this can compromise the seal.

How do I sterilize the jars?

Wash the jars, lids, and bands in hot soapy water, then rinse them well. Place the jars in boiling water for 10 minutes to sterilize them. Keep the lids and bands in hot but not boiling water.

How do I fill the jars with the chicken stock?

Using a canning funnel, carefully ladle hot chicken stock into the sterilized jars, leaving around 1 inch of headspace at the top of each jar.

What is headspace?

Headspace is the space between the top of the food or liquid and the top rim of the jar. It is crucial to allow for expansion during processing and to ensure an airtight seal.

How do I remove air bubbles from the jars?

After filling the jars with chicken stock, use a bubble remover and headspace tool to remove any air bubbles by sliding it down the sides of the jar.

How do I seal the jars?

Wipe the rim of each jar with a clean, damp cloth to remove any residue. Place a lid on each jar and secure it with a band, tightening only until finger tight.

How do I load the jars into the pressure canner?

Place a rack in the bottom of the pressure canner. Arrange the filled jars on the rack, ensuring they are not touching each other or the sides of the canner.

How much pressure should I use?

The recommended pressure for canning chicken stock is 10 pounds per square inch (psi) for weighted-gauge canners and 11 pounds psi for dial-gauge canners. Consult your canner’s manual for more precise instructions.

How long should I process the chicken stock?

The processing time for chicken stock in a pressure canner varies based on altitude and the size of the jars being used. Generally, pints should be processed for 20 minutes, while quarts require 25 minutes of processing time.

How do I know the chicken stock is properly canned?

After the processing time is complete, turn off the heat and allow the pressure canner to depressurize naturally. Once depressurized, remove the jars and let them cool. As they cool, a vacuum seal will form, resulting in a concave lid that does not flex when pressed.

Pressure canning chicken stock is a fantastic way to ensure you always have a supply of flavorful stock on hand. By following these guidelines, you can safely and effectively preserve your chicken stock, allowing you to enjoy homemade goodness whenever you desire.

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