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.
Meat stock canning safety
| Method | Pressure |
|---|---|
| Pack | Hot liquid pack |
| Jar sizes | Pints or quarts |
| Headspace | 1 inch |
| Yield/limit | Yield varies by meat, bones, and water |
Safety boundary: Do not leave bones or excess fat, add thickeners, use larger jars, or water-bath can.
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: USDA Complete Guide to Home Canning via NCHFP
Meat stock timeline
- Prepare: Prepare stock from sound meat and bones, remove bones, cool, and skim excess fat.
- Pack: Reheat the defatted stock to boiling and fill hot jars.
- Process: Pressure-can pints 20 minutes or quarts 25 minutes.
Equipment for meat 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
- Pints or quarts Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Prepare and strain the stock.
- Remove all bones.
- Cool and skim excess fat.
- Reheat 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 procedure. Cool and skim excess fat, then reheat the stock to boiling before filling jars.
What is meat stock?
This tested process pressure cans hot, strained, defatted meat stock or broth.
Before you begin
- Remove every bone.
- Cool and skim excess fat.
- Do not add flour, starch, noodles, or dairy.
Altitude-adjusted pressure schedule
| Jar/product | 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/product | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 20 min | 10 psi | 15 psi |
| Quarts | 25 min | 10 psi | 15 psi |
Meat Stock — NCHFP
Ingredients
- prepared meat stock or broth skim excess fat before canning
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
- Prepare stock from sound meat and bones, remove bones, cool, and skim excess fat.
- Reheat broth to boiling.
- Fill hot 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 psi above.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.How to serve meat stock
Use in soups, gravies, sauces, rice, braises, stuffing, and casseroles.
Meat stock questions
Can vegetables be added?
Use the stock formula as tested; add vegetables when preparing the final dish or follow a separate tested soup recipe.
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.
Meat stock versus meat soup
Stock is strained liquid. Soup contains solid ingredients and follows a longer, separate process with specific fill rules.
Meat stock troubleshooting
Why is there fat on top?
Cool the stock and remove excess fat before reheating it to boiling for filling.
What if a jar does not seal?
Refrigerate promptly or follow authoritative reprocessing guidance within the permitted time.
Source & provenance
USDA Complete Guide to Home Canning, Guide 5, via NCHFP. Tested USDA home-canning process.
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.