Crock Pot Chicken Stock for Pressure Canning
Ready In: 12 hrs 20 mins
Serves: 16
Yields: 1 gallon
Ingredients
- 5 lbs chicken bones, with skin (add extra wings if you can, they help richness)
- 2 celery ribs, chopped (no leaves)
- 2 carrots, chunked
- 1 medium onion, yellow, halved with skin on
- 10 peppercorns
- 1 small bay leaf
- 1 garlic clove
- 2 teaspoons canning salt
- 1 teaspoon saffron thread
- 1 gallon water, filtered (or fill to the top of your crock pot)
Directions
- Put everything in your crockpot on low heat overnight or about 12 hours. You can leave it longer if you want.
- When you are ready to pressure can, strain everything through a seive.
- Re-strain the stock through several layers of wet paper towels once or twice. This will give you very clear stock and will help to de-fat it without refrigerating.
- Use in your favorite recipe or:.
- Pour into sterile jars, adjust caps and process in a pressure canner only at 10 - 11 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
- Let jars cool on their own away from a draft. Wash jars, label and enjoy!
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