Preparing and Canning:      Meat Stock (Broth)1

United States Department of Agriculture, Extension Service2

1994

Beef:   Saw or crack fresh trimmed beef bones to

enhance extraction of flavor.  Rinse bones and place in

a large stockpot or kettle, cover bones with water, add pot cover, and simmer 3 to 4 hours.   Remove bones, cool broth, and pick off meat.  Skim off fat, add meat removed from bones to broth, and reheat to boiling. Fill jars, leaving 1-inch headspace.

Chicken or turkey:  Place large carcass bones in a large stockpot, add enough water to cover bones,

cover pot, and simmer 30 to 45 minutes or until meat

can be easily stripped from bones.  Remove bones and pieces, cool broth, strip meat, discard excess fat, and return meat to broth.   Reheat to boiling and fill jars, leaving 1-inch headspace.

Adjust      lids      and      process      following      the recommendations in Table 1 or Table 2 according to the canning method used.

Table 1. Recommended process time for Meat Stock in a dial-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0 - 2,000 ft

2,001 - 4,000 ft

4,001 - 6,000 ft

6,001 - 8,000 ft

Hot

Pints

20 min

11 lb

12 lb

13 lb

14 lb

Quarts

25

11

12

13

14

Table 2. Recommended process time for Meat Stock in a weighted-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0 - 1,000 ft

Above 1,000 ft

Hot

Pints

20 min

10 lb

15 lb

Quarts

25

10

15

1.      This document was extracted from the "Complete Guide to Home Canning", Agriculture Information Bulletin No. 539, USDA.  Reviewed 1994.

2.      For more information on home canning, contact your local Extension Service agent.