Pressure Canning Meat Stock Guide

Workflow

1. 1

   Choose beef, chicken or turkey stock

   Open NCHFP Meat Stock and follow the preparation for the selected bones. Its stock process is not a schedule for thickened soup, arbitrary vegetable stock or concentrated sauce.

2. 2

   Strain, cool promptly and remove excess fat

   Follow the recipe’s simmering and straining instructions. Cool in suitable shallow containers when needed, remove excess fat and reheat the stock to boiling for filling. Measure the actual strained volume to plan jars.

3. 3

   Fill the permitted jars

   Fill boiling stock into hot pint or quart jars with 1-inch headspace; prepare rims and lids as directed.

   Canning Recipe Headspace Lookup
4. 4

   Select pressure and complete the process

   Match the recipe to the actual gauge and elevation. After the full vent, process pints for 20 minutes or quarts for 25 minutes at the required pressure. Restore pressure and restart the full timed process after any pressure loss.

   Pressure Canner PSI by Altitude
5. 5

   Cool naturally and check seals

   Follow the canner’s natural depressurization and removal sequence. Check seals after 12–24 hours of undisturbed jar cooling, then label the recipe and date. Handle an unsealed or suspect jar according to preservation guidance; do not try to make an uncertain jar safe by a brief boil.

Tools Used

• Canning Recipe Headspace Lookup
  Reference

  Select NCHFP Meat Stock to check 1-inch headspace.

• Pressure Canner PSI by Altitude
  Primary

  Use the meat-stock recipe’s dial 11/12/13/14 or weighted 10/15 PSI pattern with your elevation.

Reference Materials

• Record actual yield

  Bone weight does not determine a fixed jar count; simmering and straining change volume.

• Season after opening

  Keep additions outside the canned batch unless the tested recipe includes them.

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