Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Chicken or turkey stock canning safety
| Method | Pressure |
|---|---|
| Pack | Hot liquid pack |
| Jar sizes | Pint or quart |
| Headspace | 1 inch |
| Quantity | Yield varies with carcass and water quantity |
Safety boundary: Do not add vegetables or thickeners, leave excess fat, use larger jars, or substitute water-bath processing.
Processing details
- Method
- Pressure
- Pack style
- Hot
- Jar sizes
- Pint or Quart Jars
- Headspace
- 1 inch
- Processing time
- Pints: 20 min; Quarts: 25 min
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Chicken or turkey stock timeline
- Prepare: Cover carcass bones with water, simmer 30–45 minutes, remove bones, cool, and skim excess fat.
- Pack: Reheat broth to boiling and fill hot jars; tiny meat trimmings may be returned after bones and fat are removed.
- Process: Pressure-can pints 20 minutes or quarts 25 minutes.
Equipment for chicken or turkey stock
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Pint or quart Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Simmer carcass bones covered with water for 30–45 minutes.
- Remove bones, cool the broth, and skim excess fat.
- Reheat the strained stock to boiling.
- Fill with 1-inch headspace and pressure-can.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Tested NCHFP pressure-canning recipe. Poultry stock is low acid and requires pressure
What is chicken or turkey stock?
This tested process pressure cans defatted hot stock made from chicken or turkey carcass bones.
Before you begin
- Remove every bone before filling.
- Cool and skim excess fat, then reheat to boiling.
- Do not add vegetables, starch, flour, noodles, or dairy.
Altitude-adjusted pressure schedule
| Jar/style | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 20 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Quarts | 25 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar/style | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 20 min | 10 psi | 15 psi |
| Quarts | 25 min | 10 psi | 15 psi |
Chicken or Turkey Stock — NCHFP
Ingredients
- chicken or turkey carcass bones meat removed
- water enough to cover bones
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- As needed Canning jars Pints or quarts; quantity depends on stock yield.
- As needed Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Place large carcass bones in a stockpot and add enough water to cover.
- Cover and simmer 30–45 minutes or until remaining meat tidbits fall easily from bones.
- Remove bones, cool broth, discard excess fat, and optionally return tiny meat trimmings to broth.
- Reheat broth to boiling and fill jars leaving 1-inch headspace.
- Pressure process pints 20 minutes or quarts 25 minutes; dial 11/12/13/14 psi by altitude, weighted 10 psi through 1,000 ft and 15 above.
Recipe Notes
Private Notes
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Tried this recipe?
Share your results how it turned out.How to serve chicken or turkey stock
Use as a base for soups, gravies, sauces, rice, stuffing, braises, and casseroles.
Chicken or turkey stock questions
May vegetables be added before canning ?
No. This process is for poultry stock; add vegetables when preparing the final dish.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
What if pressure drops?
Restore the required pressure and restart the full processing time.
Poultry stock versus poultry soup
Stock is strained liquid with possible tiny meat trimmings. Soup contains solids and must follow the separate soup process and fill rules.
Chicken or turkey stock troubleshooting
Why is there a fat layer?
Cool the broth and remove excess fat before reheating it to boiling and filling jars.
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Chicken or Turkey Stock”. Official USDA/NCHFP tested home-canning guidance.
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Typical canning season
Season: All Year
Months: January, February, March, April, May, June, July, August, September, October, November, December
How much of the main ingredient should I grow?
Not applicable as a garden crop; plan purchases or harvest separately
This recipe does not have a reliable garden conversion. Plan a purchase or harvest separately, and do not use garden estimates to alter the tested recipe.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.