A Reader's Question - Canning Stock

I always love hearing from my wonderful readers, so first let me say thank you for taking time to leave me your thoughts. I had a question this morning that I wanted to answer as soon as time allowed this afternoon, so Christie this is for you. *grin*

"Christie said..Your pantry looks wonderful. Thanks for sharing. How do you do the different stocks? I've had some experience canning, but have never done stocks. Thanks"

I have a really easy method, at least for me it is when doing my stocks. I take my carcass (chicken, turkey, ham bone, etc.) and place them either in a crock pot or an electric roaster oven. Prepare the stock as normal (water, seasonings, vegetables) and allow it to cook on low heat for several hours or until it is the desired taste that I am striving for. Using my water bath canner I prepare my jars for sterilization and then ladle the hot stock into the hot sterile jars. Place seals and lids as usual and then place in a pressure canner. Depending upon your specific pressure, add in about water about 1/4 of the way up to the bottom of the rack inside the canner itself. You do not want to cover the jars with water as you would a water bath. Place lid on canner and allow to heat over stove burner until the correct pressure has been reached. Again, you will want to refer to your specific canner manual for suggested canning guidelines for pressure canning stocks. Then allow it to pressure can the stock for the required time. The time will depend on the variety of the stock itself as well as the size of your jars, just as if you were using a water bath canner.

Presto has a great Canning Guide that has a wealth of information for the home canner to use. Check it out HERE for more information. I hope this helps Christie. Again, thank you so much for asking and commenting. I certainly appreciate your time.