Once the fat is removed and the vegetables and bones are strained out, it should be just fine to pressure can. Don't add any salt as that should be added at the time of using it.

Thank you very much! I'm a total noob and a bit scared I'll mess up and poison my family, can't you tell? ;-)

I'm not quite clear if you wish to add the few vegetables to your stock when canning or if you're concerned that making stock with added vegetables is an issue.

Generally when canning stock you can add a few bits of meat from the bones to the jars and that's it. The processing time is relatively short because the stock is pure liquid. If you add meat or veggies it's more dense; hence, a longer processing time.

Practically speaking, by the time you've cooked the bones and veggies several hours any "goodness" has been extracted. The bits of meat and veggies generally are rather flat in flavor and not worth bothering with anyway.

Just strain and can plain as ksrogers suggested.

Carol

Here is a link that might be useful: Preparing and Canning Stock

To clarify, I was planning to can plain (thoroughly strained); I just wondered if it changed things if the stock was made with veggies in addition to meat/bones. :-)

Nope. Not a problem since it's being strained out.

Carol

I've never canned stock, but I do like to always have it around. After I cook every last bit of goodness out of the chicken/veggies, I strain it and degrease it. Then I put it in 1 cup-ish sized containers to freeze. Small bowls and the small containers from the deli work well. Then the 1cup stock 'cubes' go into a ziploc freezer bag.

My batches are small probably 5-8qt, which gets used in a few months. This is the easiest way I've found to always have handy portions of stock on hand for other recipes.

When making a chicken stock, use bay leaf and some rosemary and sage leaves while the stock is simmering. Not only do these bring up the flavor along with vegetables, but they give a nicer taste.

I agree - rosemary and bay leaf are absolute staples when I make stock.

I tend to stick to the traditional three - parsley, bay leaf, thyme. Sometimes I use marjoram or a bit of sage. Though I love rosemary, I avoid it in stock. Because it's resinous it can become very intense.

Make note of what herbs and spices work for you as you develop a repertoire of favorite canning recipes. Some flavors become stronger sitting in the jar, some dull.

Carol

If the broth is 'gamey' tasting, it can be fixed with juniper berries.