Whoa it has been a looonnnnggg time since my last post. A little too long if you ask me. It seems another year has come and gone. It amazes me how time flies when you get older and time seems to stand still when you are young. I was looking at my blog and noticed that I had told you I would post how to can your chicken stock. So here goes. In the last blog post I told you how to make chicken stock in your crockpot. (this is also the same for turkey stock. I always save my turkey carcass from thanksgiving. Then make a batch of turkey stock. I use it the same way as chicken stock.) Now to can your chicken stock you have to have a pressure canner. It is not safe to can in a water bath. So, first you need to put your jars and lids on to boil. This is going to sterilize them. You also want to keep your chicken stock hot. You can do this by leaving it in your crockpot after your strain it. (and wash out your crockpot so none of the things you just strained out get into your stock.
Next, you will get one of your jars out. Put a funnel in the jar to help your stock to go into the jar and not your counter. Then fill up your jar with stock up to an inch of the top.
Make sure you wipe the lid off with a cloth or paper towel dipped in vinegar. This gets all the particles of stock off the lid to help it seal better. After that put your lid and ring on your jar.
After you have canned all your chicken stock place in your pressure canner per your canner's instructions. Remember to vent for 10 minutes before putting on the weight. You will can your chicken stock at 10 lbs for 20 minutes for pints and 25 minutes for quarts.
And voila' you have homemade chicken stock! Till next time have a blessed day and a Happy New Year!
