Post by Loupy on Mar 29, 2014 15:41:41 GMT -7
How to Can Homemade Stock or Broth using a pressure cooker Canner
From: Jill @ www.theprairiehomestead.com/
Some of my favorite cooking staples like pinto beans and broth are low-acid foods. This means that you can’t safely use a water bath canner to preserve them. But, a pressure canner will do the job with no problem.
I’m loving having ready-to-go pantry staples at my disposal for the first time in years (I stopped buying their store-bought counterparts a long time ago).
If you are nervous about using a pressure canner, don’t be! It’s not as intimidating as you think. In fact, I’ve put together a 3-part mini-series showing you exactly what you need to know to prevent random explosions. (Just kidding– explosions are rare…)
Supplies:
• Pressure canner (I love my All-American Canner!)
• Pint or quart sized canning jars (I prefer pints)
• Matching lids and rings
Ingredients
• Beef or poultry bones
• Veggies for the stock (Onions, carrots, celery, garlic, etc)
• Seasonings for the stock (black pepper, fresh or dried thyme, rosemary, sage, etc)
• Apple cider vinegar
• A large stock pot or crockpot with lid
Instructions
Place beef or poultry bones in large stockpot or slow cooker.
Add veggies favorite seasonings, salt and pepper.
Add 1-2 tablespoons apple cider vinegar.
Cover with cold water and bring to a simmer, or set crockpot on low.
Allow stock to simmer from 8-24 hours.
Skim impurities from surface.
Strain stock into glass containers and cool in fridge.
Skim hardened fat layer from top.
Pour cooled skimmed stock into large, clean stockpot.
Bring to boil.
Get pressure canner heating up as you prepare jars and equipment.
Once stock has reached full boil, ladle into hot jars.
Leave 1" headspace, seal jars and place in pressure canner.
Process pints 20 minutes at 10 pounds pressure OR quarts for 25 minutes at 10 pounds pressure.
Once processing time is complete remove jars from canner and cool completely.
Enjoy ready-to-go broth in all of your favorite recipes!
**Important Notes
** Check your canner's owner's manual to find out if you need to make adjustments for altitude
Other notes...
My pressure canner recipe book indicates broth (chick and beef) should be canned at 11 pounds of pressure for 25 minutes. I don’t know how big of a difference the pound of pressure makes, but it should be noted that some pressure canners may call for different pressures.
I think it is important to have the broth boiling before placing it in the jars. I usually do mine in 2 days– let it boil all day, strain it and place in fridge overnight, and then bring the strained broth back to boiling the next day before canning it.
It’s important to use a pressure canner since the broth is a low acid food. The built-up steam allows the jars/food inside to reach high temperatures which a regular water bath canner can’t reach. This kills all botulism that might be present. Tomato soup is different since it contains acid– things like that are safe for water bath canners.
From: Jill @ www.theprairiehomestead.com/
Some of my favorite cooking staples like pinto beans and broth are low-acid foods. This means that you can’t safely use a water bath canner to preserve them. But, a pressure canner will do the job with no problem.
I’m loving having ready-to-go pantry staples at my disposal for the first time in years (I stopped buying their store-bought counterparts a long time ago).
If you are nervous about using a pressure canner, don’t be! It’s not as intimidating as you think. In fact, I’ve put together a 3-part mini-series showing you exactly what you need to know to prevent random explosions. (Just kidding– explosions are rare…)
Supplies:
• Pressure canner (I love my All-American Canner!)
• Pint or quart sized canning jars (I prefer pints)
• Matching lids and rings
Ingredients
• Beef or poultry bones
• Veggies for the stock (Onions, carrots, celery, garlic, etc)
• Seasonings for the stock (black pepper, fresh or dried thyme, rosemary, sage, etc)
• Apple cider vinegar
• A large stock pot or crockpot with lid
Instructions
Place beef or poultry bones in large stockpot or slow cooker.
Add veggies favorite seasonings, salt and pepper.
Add 1-2 tablespoons apple cider vinegar.
Cover with cold water and bring to a simmer, or set crockpot on low.
Allow stock to simmer from 8-24 hours.
Skim impurities from surface.
Strain stock into glass containers and cool in fridge.
Skim hardened fat layer from top.
Pour cooled skimmed stock into large, clean stockpot.
Bring to boil.
Get pressure canner heating up as you prepare jars and equipment.
Once stock has reached full boil, ladle into hot jars.
Leave 1" headspace, seal jars and place in pressure canner.
Process pints 20 minutes at 10 pounds pressure OR quarts for 25 minutes at 10 pounds pressure.
Once processing time is complete remove jars from canner and cool completely.
Enjoy ready-to-go broth in all of your favorite recipes!
**Important Notes
** Check your canner's owner's manual to find out if you need to make adjustments for altitude
Other notes...
My pressure canner recipe book indicates broth (chick and beef) should be canned at 11 pounds of pressure for 25 minutes. I don’t know how big of a difference the pound of pressure makes, but it should be noted that some pressure canners may call for different pressures.
I think it is important to have the broth boiling before placing it in the jars. I usually do mine in 2 days– let it boil all day, strain it and place in fridge overnight, and then bring the strained broth back to boiling the next day before canning it.
It’s important to use a pressure canner since the broth is a low acid food. The built-up steam allows the jars/food inside to reach high temperatures which a regular water bath canner can’t reach. This kills all botulism that might be present. Tomato soup is different since it contains acid– things like that are safe for water bath canners.
