Pressure canner only. Get out that shoehorn!

Carol

Yep - pressure canning only, sorry. If you want to review the instructions, I linked them below. You'll find the recipe for stock listed under each type of meat.

Dave

Here is a link that might be useful: Meat stock instructions - NCHFP

Thanks for clearing that up. (Note to self, bigger freezer or consider...pressure power!)

I went to the link but see that this recipe includes actual meat jarred up with the broth. "Chicken or turkey: Place large carcass bones with most of meat removed in a large stockpot, add enough water to cover bones, cover pot, and simmer 30 to 45 minutes or until remaining attached meat can be easily stripped from bones. Remove bones and pieces, cool broth, strip meat, discard excess fat, and return meat trimmings to broth. Reheat to boiling and fill jars, leaving 1-inch headspace. "

I myself simmer turkey/chicken bones with a few veggies and herbs for a good 3 hours (ham hocks for maybe 4). There is little actual meat in the pot. The resulting (mostly) clear stock then jells up overnight in the fridge. At that point I usually freeze it. It would seem to me that a 30-45 minutes simmer as indicated above would most likely result in a really 'weeny' broth with little substance.

Has anyone jarred up a meatless broth?

(Meanwhile she opens up a wordprocessing window and starts letter to Santa....)

Kris

I make rich stocks long-simmered, usually with a variety of chopped or roasted vegetables, meats and herbs, which are then strained out of the broth. It's chilled, fat is skimmed and it's canned.

Personally I don't feel the meat after such long cooking has much flavor or nutrition.

Pretty standard method. The processing time remains the same regardless.

Carol

I should have clarified my response. Regardless of whether you include the meat bits or not, it's still going to have to be pressure canned for the same time. It can't be boiling water bathed, regardless. It's a low-acid product and there's no way to get around it.

Carol

The link is just the basic required guidelines.

As Carol said, you don't have to leave the meat in and yes, of course you can simmer it longer (just no less). But you still have to skim and remove the fats (fats can be frozen but they can't be canned) and you have to PC the product.

Dave

Got it. PC if canned. Thanks all for clearing that up. (She grabs shoehorn....)

Be sure to remove as much fat as you can. This is usually accomplished by refrigerating the strained broth over night, then lift off the solidified layer of fat. To add more flaver to a broth, add garlic, onion, celery, carrots, a few whole peppercorns, and even bayleaf, along with any other items that you like. These vegetables all get strained out after the broth is simmered for a while with the meats and bones. The more its simmered, the more flavor. Avoid adding any salt. If you want it to be more concentrated, you can also leave off the cover to the pot for the last half hour of simmering. Here, I make a lot of chicken broth and then pick over the bones and add any bits of meat to it. I freeze mine, but also defat it prior to freezing. I use big plastic containers that hold about a gallon. These containers come from the 3 pound tubs of 'I Can't Believe Its Not Butter' margerine.

Yum - did 6 jars of strained stock from the Thanksgiving bird. Simmered all night on the stove, and the aroma was so rich and strong it woke me up. I will truly enjoy that this winter.

My first time posting, but have happened upon this site many times. I love it and Annie if you read this my husband will only eat your salsa now. Thanks. So I need a little help here. I hope this post is in the right place it goes along with this subject let me know if it were better if I had just started a new post.

Okay, I put 2 turkeys in big pans in a friends pit. I froze all the meat, but there was lots of jelly liquid stuff too. I am wondering what this is. Is it turkey stock, broth, or drippings or are these all the same things? I was thinking it was broth. There was no water added to the pans. All the things I have found about broth is you make it by boiling carcus and veggies in water. So this is what I was thinking of doing. skimming off the fat, heating this really thick jelly and then pouring into jars and pressuring for 25 min. Would this be the same as buying a can of broth? I think it's much stronger so how would I use it in a recipe? Should I boil veggies with it when I heat the stuff up.

I hope this all made sense. Thankyou for any advice or knowlege you may have.
Sandy