I can pressure can any broth/stock I make and I do not need to follow a specific recipe. That's a little too broad a statement as it would depend on how you made it, the ingredients and recipe used. There are specific preparation instructions for chicken stock and different preparation instructions for other meat stocks. The processing times may not change but the preparation guidelines do. Vegetable stocks mean different things to different people so it would depend on the amount of vegetables left in the stock as many make it very differently. You talking about fully strained so it is just flavored water or one that is only partially strained or one that incorporated tomatoes or potatoes so it is more dense? Many vegetable broths/stocks need to be canned like soups. This is all explained in more detail on NCHFP. And processing time also depends on the size of the jars - 20 min for pints and 25 for quarts. Dave

"Posted by foodonastump Annie - The laying flat thing has me thinking your boss has ceramic? Aluminum doesn't work on induction. " Sometimes desperation is the mother of invention. A friend invite me for a dinner party, she planned a couple of dishes which needed a PC, which she did not have one. She asked me to bring mine so that she could use it. When I got to her house, I realized that she had an induction cook top and my PC was aluminum. Here was how I solved the problem: I used a large induction frying pan of hers, put some cooking oil in the pan and put the PC in the pan. It worked. A very crazy way to use an aluminum PC on an induction cook top. Not recommended, and will not be posted in the cooking tips thread :-). dcarch

Joanna, you may want to ask the butcher about those bones... Years ago my Mother would buy soup bones from a local butcher who bought whole animals from the local stock yards... On one visit to the butchers shop she noticed a sign for Free dog bones and asked for a few pounds of beef dog bones... The man behind the counter told her they were NOT for human consumption for various reasons, most weren't properly refrigerated, they were all dumped in one container ( beef, pork, lamb, veal... ) some had fallen on the floor or fished out of the trash... Granted most stores today wouldn't take the chance of selling contaminated bones but... Better safe than sorry, ask if they ARE fit for human consumption. Rita

Someone did a taste test and recommended Rachel Ray's stock (???) which was a surprise, at least to me. I buy Knorr concentrated stock - it comes in cute little containers. Knorr concentrated chicken stock I also found this the other day, and they make a chicken version, too Concentrated stock I doubt any of them are nearly as good as yours. If there's a small gourmet market in town, they may make their own and sell it in quart containers. A lot of them cook their own chickens for whatever, and have lots of stock left. That's the good stuff.