Canning chicken stock: How to guide for pressure canning homemade chicken stock. Food preservation techniques we should all know, great for preppers. Canning your own homemade food, such as chicken stock, is a great way to ensure that you know what you're eating. Sure, walking down aisle 2 of the grocery store and picking up a tin of chicken stock makes life simpler, but what is in that chicken stock? Often, the ingredient list shows that very little chicken is actually in your chicken stock, in fact, it's mostly salty water. And what's up with those dried cubes thingies? Yuck. I want my chicken stock to actually taste like chicken. By making my own homemade chicken stock and pressure canning it, I ensure that I have a steady supply of real food.
Canning or preserving your own food is one of those arts lost to the convenience of the super market. Homesteaders would have to find ways of storing their harvest for future use. Canning was an obvious choice for food preservation as food, such as chicken stock, could be stored for years without the need for refrigeration. That said, recently there has been a resurgence of those that want to take back control of what they eat by making and preserving their own food. I am one of those people that have discovered the joy of preserving my own food. Join me in this video and I will show you how to get started.
This video is meant to be a basic guide to get you started with canning and preserving. As an example, in this video I will show you how to can your own chicken stock. I used the Presto 23 quart pressure canner, however, each brand or model of pressure canner is different. This means that the techniques learned here can be used in just about any canning or preserving project, but make sure you follow your pressure canner manual's recommended settings.
Even though it is rare, improper food preservation can lead to sickness or even death. This video is meant only as a guide so ensure that you consult with your pressure canner manufacturer's manual.
There is nothing more rewarding than opening your own jar of chicken stock and making a comforting bowl of chicken noodle soup, so lets get started.
Canning jars and lids
Start by sterilizing all of your equipment and work area. Proper sterilization is an extremely important step, so be sure to read your pressure canner's manual.
After sterilization, use the canning funnel to fill each jar leaving a 1 inch space at the top.
Place a lid and ring on each jar and lower them into the pressure canner.
Following your pressure canner's manual, process your chicken stock at the appropriate psi for your elevation.
At the end of the processing time, remove the jars from the pressure canner with the canning tongs.
Once cool, check that each of the jars is fully sealed but pressing on the tops of the lids. If you hear any clicking then the jar did not seal. You can reprocess the unsealed jars or keep in the refrigerator for up to a week.
Sealed jars can be stored in a cool dark space for 6 months to 2 years. If any mold or unpleasant smells are present in or around the jars, this is an indication of food spoilage and the jars should be disposed of.
For more tips and projects visit my blog http://www.getforked.ca.