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How do I? ...Can Meats

Selecting, Preparing and Canning Meat

Meat Stock (Broth)

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Beef: Saw or crack fresh trimmed beef bones (with meat removed) to enhance extraction of flavor.  Rinse bones and place in a large stockpot, cover bones with water.  Place cover on pot and simmer 3 to 4 hours.  Remove bones and cool broth; skim off excess fat and discard. If desired, remove any tiny amount of meat tidbits still clinging to bones and add back to the broth. Reheat broth to boiling and fill jars, leaving 1-inch headspace. Wipe rims of jars with a dampened clean paper towel.

Chicken or turkey: Place large carcass bones (with meat removed) in a large stockpot.  Add enough water to cover bones.  Cover pot and simmer 30 to 45 minutes or until any remaining tidbits of meat on bones easily fall off.  Remove bones, cool broth and discard excess fat. If desired, remove any tiny amount of meat trimmings still clinging to bones and add back to the broth. Reheat broth to boiling and fill jars, leaving 1-inch headspace. Wipe rims of jars with a dampened clean paper towel.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.

Table 1. Recommended process time for Meat Stock in a dial-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot Pints 20 min 11 lb 12 lb 13 lb 14 lb
Quarts 25 11 12 13 14

Table 2. Recommended process time for Meat Stock in a weighted-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
Hot Pints 20 min 10 lb 15 lb
Quarts 25 10 15


This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed July 2014.

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