How to Pressure Can Broth or Stock

Step 1

Take cooled broth or stock and skim off any fat (optional).

Step 2

Pour broth into a large stockpot and bring to a boil.

Step 3

While broth is warming, start heating up your pressure canner and place canning jars into a sink full of very hot water.

Step 4

Once broth is boiling, take one jar at a time and dump out hot water, place the funnel into the jar, and, using a ladle, pour boiling broth into your hot jar leaving one-inch head-space.

Step 5

Dip a clean towel into your white vinegar and wipe the rims of your jars to remove any residue. Then, running your finger around each rim, check for knicks or chips.

Step 6

Seal each jar with lid, tightening bands to fingertip tight.

Step 7

Place jars, one at a time, into the pressure canner. Seal pressure canner following the manufacturer's instructions and allow it to come to a full boil.

Step 8

Let the pressure canner release a steady stream of steam for about 10 minutes before weighting or adding your rocker/jiggler.

Step 9

Place the rocker or weighted gauge onto the pressure canner and process at 10 pounds of pressure for a weighted gauge or 11 pounds of pressure for a dial gauge (adjust for your elevation).

Step 10

Process pint jars for 20 minutes and quart jars for 25 minutes, maintaining 10 or 11 pounds of pressure the entire time.

Step 11

Turn off heat and allow pressure to release pressure naturally. Once pressure canner is down to zero pounds of pressure, allow jars to sit for 10 more minutes inside the canner.

Step 12

Remove the canner lid and carefully transfer jars onto a towel in a draft-free location.

Step 13

Allow jars to sit, undisturbed, overnight before labeling and moving to the pantry for long-term storage.

Step 14

Check the seal of each jar carefully, move any jars that didn't sea to the refrigerator within 16 hours of canning and use within a few days.