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MEAT STOCK (BROTH)
Canned Meat Broths (Beef, Chicken, or Turkey)
Yield: Varies depending on carcass size and amount of meat
Ingredients
For Beef Broth
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Fresh, trimmed beef bones
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Water
For Chicken or Turkey Broth
-
Large poultry carcass bones (chicken or turkey)
-
Water
Optional: Salt may be added for flavoring before canning.
Preparation
Beef Broth
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Prepare Bones: Saw or crack fresh beef bones to release flavor.
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Simmer: Place bones in a large stockpot, cover with water, cover pot, and simmer for 3–4 hours.
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Strain & Cool: Remove bones, cool broth, and skim fat.
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Recover Meat: Pick any remaining meat from bones, add back to broth.
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Reheat: Bring broth with meat to a boil before packing.
Chicken or Turkey Broth
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Prepare Bones: Place large carcass bones in a stockpot. Add enough water to cover.
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Simmer: Cover pot and simmer for 30–45 minutes, or until meat easily strips from bones.
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Strain & Cool: Remove bones and large pieces. Cool broth, strip meat, and discard excess fat.
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Reheat: Return meat to broth and bring to a boil before packing.
Packing
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Fill hot jars with broth and meat, leaving 1-inch headspace.
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Wipe rims, adjust lids, and process promptly.
Finishing
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Process all broths in a pressure canner according to recommended times for meat stocks.
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Always adjust for jar size and altitude.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot and Raw |
Pints |
20 min |
10 lb |
15 lb |
|
Hot and Raw |
Quarts |
25 min |
10 lb |
15 lb |
