Yield: 3 quarts
Canning Method: Pressure Canned
Ingredients:
- 6 cups bones with meat from beef, chicken, pork, turkey or venison
- 2 med. onions quartered
- 5 cloves garlic, crushed
- 3 stalks celery
- 2 whole carrots, cut into 3” pieces
- ¼ cup fresh parsley
- ¼ cup minced fresh rosemary
- ⅛ cup sage leaves
- ⅛ cup fresh thyme
- About 10-12 cups water, enough to cover
Directions:
- Place bones in a large Dutch oven. Add remaining ingredients. Cover with water. Bring a Dutch oven or stockpot to a boil.
- Reduce heat and simmer. Beef, pork and venison should cook for at least 4-5 hours on the stove. Poultry can be cooked for only 2-3 hours on the stove. Remove from heat when meat easily pulls off of the bone. Allow to cool. Strain and remove fat if desired.
- To can the broth, prepare pressure canner according to the manufacturer’s instructions. Add water to pot. Begin heating.
- Prepare jars, lids and bands. Fill jars with hot stock, leaving 1 inch of headspace. Apply lids and screw on bands fingertip tight.
- Place jars on the bottom insert. Fill canner and close lid. Allow steam to vent for 10 minutes.
- Then add the pressure regulator. Bring the pressure up to 11 psi and maintain it there. Process pints for 20 minutes and quarts for 25 minutes.
- After allotted time, remove from heat. Allow the canning pot to release pressure naturally. This can take up to an hour. When time, release remaining pressure. Remove lid.
- Allow jars to sit in the pot for about 10 minutes. Remove jars from the canner. Set them on a towel placed on the counter, undisturbed overnight.
- Check seals in the morning.
