Sunday, May 5, 2013

Canning Chicken Stock

I had a small chicken carcass from our meals this week so I put it in a small stockpot along with 3 carrots and 2 stalks of celery that were in the fridge, covered with water, and simmered it most of yesterday.  Last night I strained into a bowl and put it in the fridge.  This morning I skimmed off the fat and jarred it up and pressure canned it.  It smells & tastes so great!


Canning Log 2013

6  24oz Beef & Veggie Soup
17 pt potatoes
3 pt chicken stock
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2 comments:

  1. LisaJune 4, 2013 at 5:40 PM

    Hi, I am wondering if you HAVE to pressure can this. Can't you just do a waterbath??

    ReplyDelete
  2. AimeeJune 6, 2013 at 7:33 PM

    Yes, to be processed correctly it need to be pressure canned.

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