Michigan State University Extension
Preserving Food Safely - 01600478
10/13/97
BEEF: Saw or crack fresh trimmed beef bones to enhance
extraction of flavor. Rinse bones and place in a large
stockpot or kettle, cover bones with water, add pot cover,
and simmer 3 to 4 hours. Remove bones, cool broth, and pick
off meat. Skim off fat, add meat removed from bones to
broth, and reheat to boiling. Fill hot jars, leaving
1-inch headspace. Adjust lids and process.
CHICKEN OR TURKEY: Place large carcass bones in a
large stockpot, add enough water to cover bones, cover pot
and simmer 30 to 45 minutes or until meat can be easily
stripped from bones. Remove bones and pieces, cool broth,
strip meat, discard excess fat and return meat to broth.
Reheat to boiling and fill hot jars, leaving 1 -inch
headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR MEAT STOCK
IN A DIAL-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 20 min. 11 lb. 12 lb. 13 lb. 14 lb. Hot Quarts 25 11 12 13 14
RECOMMENDED PROCESS TIMES FOR MEAT STOCK
IN A WEIGHTED-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1001 ft.
Hot Pints 20 min. 10 lb. 15 lb. Hot Quarts 25 10 15