A jar of tested pressure-canned chicken or turkey stock is one of the quiet essentials of a useful pantry. It can become soup, gravy, sauce, risotto, or the base for a quick supper.
Yield: Varies
Ingredients
- Large chicken or turkey carcass bones, with meat removed
- Water
- Tiny meat trimmings from the bones, optional
Instructions
- Place the carcass bones in a large stockpot and cover with water.
- Cover and simmer 30–45 minutes, or until remaining meat tidbits easily fall from the bones.
- Remove the bones. Cool the broth and discard excess fat.
- If desired, return only the tiny meat trimmings that remained on the bones.
- Reheat broth to boiling. Fill hot jars, leaving 1-inch headspace.
- Pressure can pints for 20 minutes or quarts for 25 minutes using the tested altitude-adjusted pressure.
Notes
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.
Current guidance allows broth and stock to be used interchangeably in up-to-date pressure-canning recipes that call for broth or stock. Fully reconstitute concentrates according to the manufacturer’s directions.
Olive & Abbey finish: Add cooked noodles and chicken for soup, use as a gravy base, or combine with pantry vegetables and a freshly cooked starch.
Tested source: USDA Complete Guide to Home Canning / NCHFP Chicken or Turkey Stock