Michigan State University Extension
Preserving Food Safely - 01600478
10/13/97

### BEEF, CHICKEN OR TURKEY STOCK (Broth)

        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

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