Meat Stock — NCHFP
Tested USDA/NCHFP pressure-canning directions for meat stock or broth.
Ingredients
Stock
- 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.
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Recipe Notes
Meat stock is low acid and requires pressure canning.
Exact source: https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/meat-stock/