Comments on: Canning Chicken Stock

By: Conference Calling

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By: Kristine Winniford

Kristine Winniford — Wed, 06 Jul 2011 22:12:50 +0000

Just a quick note, I stumbled upon your site trying to find the time on canning stock. I notice you only cook your stock for an hour. I have found that a good chicken stock takes a good 18-24 hours at a bare simmer(beef or lamb is closer to 48!) to draw out all the gelatin and important minerals. Also, I add a TBL. of vinegar to my pot (prior to cooking) and let it sit for 15 min. before turning on the heat. This also draws out lots of goodies from the bones. Your bones should crumble when they are done. The science behind this can be found through the book “Nourishing Traditions” by Sally Fallon or also through the Weston A. Price Foundation. For what its worth, it might be of use to others.

By: Krunal

Krunal — Fri, 03 Jun 2011 05:37:10 +0000

I’m going to refer you to the chicken broth post where we cover important steps like heating the lids and venting the pressure cooker.

By: Kiran

Kiran — Fri, 03 Jun 2011 05:36:49 +0000

I can’t wait to do this! I have always frozen my stock, but don’t like using plastic. Also the thaw time is a pain. This was very helpful. I will post back when I have done it.

By: Harshad

Harshad — Fri, 03 Jun 2011 05:36:31 +0000

Thanks I appreciate the blog on stock I am trying doing this on my own with no prior use of pressure cooker I like pictures to help me understand. Do you ever add vinegar to extract more calcium and minerals from the bones?.

By: Deepak

Deepak — Fri, 03 Jun 2011 05:35:55 +0000

Excellent! Glad to see there are other mad canners out there starting up in blogland. It should be fun when the fruits and veggies come in season!

By: tornados

tornados — Sat, 02 Apr 2011 15:50:31 +0000

I’m going to refer you to the chicken broth post where we cover important steps like heating the lids and venting the pressure cooker.

By: JoAnne

JoAnne — Mon, 29 Nov 2010 00:11:23 +0000

I can’t wait to do this! I have always frozen my stock, but don’t like using plastic. Also the thaw time is a pain. This was very helpful. I will post back when I have done it.

By: Donna Banks

Donna Banks — Sun, 22 Aug 2010 16:25:56 +0000

By: Tomatillo Salsa/Salsa Verde «

Tomatillo Salsa/Salsa Verde « — Wed, 26 Aug 2009 13:16:26 +0000

[...] 4) For pressure canners: transfer the jars to the pressure canner and pour in the water (Remember: the water will not cover the jars. It’s there to create steam.). Lock on the lid and turn on the heat. Evacuate the steam for 7 minutes, then put on the pressure regulator. Process pint jars for 5 minutes, quart jars at 10 minutes, either at 10 pounds pressure. There’s a step-by-step refresher on pressure canning on this post on chicken broth. [...]