Putting Up: Pressure Canning Chicken Stock

Putting Up: Canning Chicken StockJars of double-rich chicken broth made from Orange Circle Farm‘s flock, will serve as the basis of many a warming meal this coming winter. Along with canned tomatoes, these are a must for stocking my pantry with. Canning tips: Add 2 tablespoons of white vinegar to the pressure canner to prevent the filmy build-up of minerals from hard water on your jars, also known as scaling; defat the stock before filling jars to ensure a better seal and avoid rancidity; and make sure to remove the rings after processing and that the jars are clean before storing. After that, it’ll be like having my shelves filled with gold.

Resources
Chicken Stock (pressure canned), Ball
Vegetable Stock (pressure canned), Bernardin
Meat Stock (beef, chicken or turkey), National Center for Home Food Preservation
Using Pressure Canners, National Center for Home Food Preservation

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3 Responses to Putting Up: Pressure Canning Chicken Stock

  1. Pingback: Links: Cranberries, Mason Jar Cozies, and a Winner - Food in Jars

  2. Pingback: SURVIVALISTS BLOG | Putting Up: Pressure Canning Chicken Stock | Diary of a Tomato

  3. Pingback: Pan-Fried Noodles with Curried Chicken & Tofu | Diary of a Tomato

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