DIY Homemade Stock: Broth from Roasted Chicken or Turkey 2


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Homemade stock is a pantry staple that you can make right at home.

When you live off-grid, storing food without freezing or refrigeration becomes the norm. A root cellar, loads of fermentation vessels, and a pressure canner will be your means of food preservation.

Homemade stock is simple to make. With a pressure canner, you can easily make it a ready-to-use shelf stable pantry item.

Because broth is such a staple food and because butchering chickens means more broth than we can eat up at one time, I turn to pressure canning. The process is dead simple once the broth is made, and when soups, stews, and sauces are on the menu, it’s easy to pop open a jar when we need it.

Just a quick note that broth, like all other low-acid foods, must be canned using a pressure canner. A water bath canner is not sufficient to safely preserve low-acid foods.

Homemade stock is simple to make. With a pressure canner and safe canning practices, you can easily make it a ready-to-use shelf stable pantry item.

How to pressure can homemade stock

Prepare the broth by covering turkey or chicken bones with cool, filtered water in a large stock pot. You can add vegetable scraps or parsley as well. Cover the pot and allow to simmer for at least one hour, or up to twelve hours. Allow the broth to cool slightly, strain and skim the fat, and return to a pot and bring to a boil.

[For more details on making homemade stock, read this.]

Meanwhile prepare your pressure canner by adding water and beginning to heat the water according to the manufacturer’s directions.

Carefully fill the jars, leaving 1-inch of headspace.

Homemade stock is simple to make. With a pressure canner, you can easily make it a ready-to-use shelf stable pantry item.

Wipe the rim of the jars with a cloth dipped in soapy water. Place clean lids and rings on jars and process as follows:

For a dial-gauge canner:

Process time          0-2000       2,001-4000      4,001-6,000    6,001-8000

Pints   20 minutes            11 lbs         12 lbs              13 lbs              14 lbs

Quarts 25 minutes           11 lbs         12 lbs              13 lbs               14 lbs

For a weighted-gauge canner:

Process time           0-1000 ft       above 1000 ft

Pints   20 minutes             10 lbs            15 lbs

Quarts 25 minutes            10 lbs            15 lbs

Allow canner to completely depressurize before opening canner. Remove jars and allow to cool completely. Remove rings and wash the outside of the jars with a cloth before storing in a cool, dark place.

Homemade stock is simple to make. A pressure canner makes quick work of processing chicken stock or turkey stock into a shelf stable pantry item for using in soups and stews.

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About Shannon Stonger

Shannon Stonger is the founder of the blog Nourishing Days, where she shares her family’s journey towards sustainability. She is the author of the sourdough baking book 100% Rye and released Traditionally Fermented Foods in May 2017. She holds a bachelor’s degree in chemistry and lives with her husband, five children, and various farm animals on their five-acre homestead in Texas.


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