From Trash to Treasure: Canning Stock

One of my favorite things to can is stock (chicken, veggie, ham, etc). {Also, stock is essentially the same thing as broth. I didn’t recognize the word stock until I learned to can}. Stock is delicious and so useful in many dishes, especially soup. It can be expensive to buy at the store, and homemade stock is much more nutritious because the nutrients from the marrow gets into the stock when you boil the bones.

But that’s not my favorite thing about stock. My favorite thing is that you make it from TRASH and it becomes something useful and delicious.

It is super easy as well. If you can boil water, you can make stock! The next time you make chicken, especially a whole chicken, save the bones, skin, etc. You can throw the bones in a freezer bag for another day when you have time to make stock. Then, fill up a big pot (a stock pot, if you have one). I scorched my cheap stock pot making jam, so I am using my water bath canner to make the stock. At heart, a WBC is just  a giant pot.

Empty your chicken trash into the stock pot and bring the water to a boil. Leave it at a low boil or simmer for awhile. I usually let mine go about two hours. Take out the bones, skin, etc. If you have pieces of chicken, you can strain those out to use for something else (or treat your kitty?), or you can just can the stock with the meat pieces in them.

{Nervous about canning? You can also freeze stock}

Chicken stock must be pressure canned. Use clean, hot jars, and have your lids simmering. Usually when pressure canning, I don’t sweat the jars being hot, but since we are going to pour boiling hot broth in there, the jars need to be hot to avoid breakage. Put three quarts of water into the pressure canner. Add your stock to your hot jars, add a lid and a ring, and into the pressure canner they go.

After checking to make sure the gasket is clear, put on the lid and turn up the heat.

Chicken stock with NO meat can be pressure canned at 10lbs pressure (more for higher elevations CHECK! For rural southside VA, 10lbs is fine) for 20 minutes for pints, 25 for quarts.

If you have meat in it, you should process it 75 minutes for pints, and 90 minutes for quarts. I always can mine for the longer time bc A.I don’t sweat chunks of chicken and B. I like to be extra careful.

After the time has gone by, turn off the heat and LEAVE the canner ALONE to depressurize. Once your gauge is at zero, or the little knobby is down, you can remove the lid. After the jars are completely cool, wash them, label them, and store.

This makes DELICIOUS chicken soup. If you become an avid canner (and you should!), you can have homemade chicken soup in no time with your collection of jars. Open a quart of stock, a pint of carrots, a pint of chicken, a pint of corn, a quart of potatoes, some beans, dump in a crockpot and turn it on. Soup’s on!706307_10101424123127693_1537310886_o

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