PRESSURE CANNED CHICKEN STOCK

Processing: Pressure Canner 20 minutes (pints), 25 minutes (quarts)
Storage: 12 months+
Yield: 8-16 cups
    
Ingredients:
3 x chicken frames 
2 stalks celery, sliced
2 medium onions, peeled, quartered 
1 teaspoon black peppercorns
2 bay leaves (fresh or dried) 1 tablespoon salt
16 cups water, approximately
    
DAY 1 – PREPARE STOCK
1. Prepare ingredients and place into a large stock pot, covering with water. Bring to a boil then simmer for 2 hours, discarding foam as it rises to the surface.
2. Strain stock, reserving meat for another use and discarding all bones and vegetables. Cool stock for 6 hours (or refrigerate overnight).
    
DAY 2 – PRESSURE CAN STOCK
3. Prepare jars by covering in water and boiling for 10 minutes.
4. Place lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars so they stay hot.
5. Discard fat from the surface of the stock. Bring stock back to a boil to fill jars.
6. Immediately spoon the hot stock into hot jars, leaving 1 inch (2.5cm) headspace. Remove bubbles, wipe rims and seal.
7. Your pressure canner needs 2 inches (5cm) of boiling water in the bottom before adding the jars. Then place each filled jar into the canner. Put the lid onto the canner and turn onto high heat. Once the white steam is present (constant stream), vent for 10 minutes before adding weight and bring up to pressure (10lbs weighted, 11lbs dial gauge). Once pressure is reached, start your timer for 20mins (pints) or 25mins (quarts). Once the time is up, turn the heat off and allow pressure to return to zero. Then remove the weight and wait another 5 minutes before removing the lid and cooling jars overnight on a towel-covered bench overnight.
8. Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.

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