Chicken Or Meat Broth Or Stock - Pressure Canned

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 quart defatted broth (made from meat or fowl) or 1 quart stock (made from meat or fowl)
• 1 teaspoon salt, per quart (or 1/2 teaspoon salt, per pint)

Recipe

• 1 add the salt to clean, sterilized jars.
• 2 fill the jars, with broth that has been heated to the boiling point and kept hot, to the top of the "shoulder" of the jar.
• 3 carefully wipe rim with a damp cloth, using pressure to push down as you wipe.
• 4 put a clean, new seal (that has been heated in hot water) on the jar, and seal with a ring; don't tighten it too much.
• 5 pressure cook at 11 pounds pressure for 90 minutes for quarts, 75 minutes for pints.
• 6 do not start the timer until the pressure cooker has reached 11 pounds pressure.