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sue_ct

Canning Chicken stock

sue_ct
9 years ago

Can I can my usual chicken stock recipe regardless of meat, herbs and veggies I use since I strain them all out at the end? I usually use whole chickens when they are on sale, several veggies like onion, carrots, celery and parsnip, multiple herbs like parsley, dill, thyme, as well as salt and pepper corns. The entire mess gets simmered for about 3-4 hours and then everything strained out, fat removed and frozen as clear broth. I would like to can it to save freezer space. Can I use the standard pressure canning times of 20-25 minutes with my own recipe? I really prefer the added flavor and convenience of my fully seasoned stock to plain stock.

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