Using a pressure canner at home allows you to preserve flavors for months instead of days. Don't let your leftover chicken go to waste, use this Homemade Chicken Stock Recipe and get canning! To learn more about home canning visit our comprehensive Home Canning Guide.
Makes about 8 pints (4 quarts).
3 to 4 pounds chicken parts (wings, thighs, backs, necks or feet)
4 quarts water
2 stalks celery
2 medium onions, quartered
1 tbsp salt (optional)
2 bay leaves
8-pint (4-quart) canning jars with lids and rings
1. Combine chicken and water in a large stockpot. Bring to a boil. Skim off foam. Add remaining ingredients. Return to a boil. Reduce heat and simmer 2 hours or until chicken is tender. Remove from heat, let cool.
2. Meanwhile, assemble pressure-canning equipment.
3. Remove chicken from stock, reserving chicken for another use. Strain stock through a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies. Skim off fat.
4. Heat stock to a boil.
5. Ladle hot stock into jars, leaving 1 inch of headspace. Wipe rims. Center lids on jars. Screw on rings.
6. Process filled jars in a pressure canner at 10 pounds pressure for 20 minutes for pints (25 minutes for quarts). Let cool, then remove rings.
Read More: Pressure Canning Basics: Fearless Food Preservation for more information on pressure canning for beginners.
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