Michigan State University Extension
Preserving Food Safely - 01600478
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