Canning Homemade Broth
Canning your broth is a great way to always have ready to use stock on hand. You can make broth from any of your game from upland birds to elk.
Broth
Place your bones in a large stock pot and cover with water. Add 2 bay leaves, one stock of celery and one large carrot. Cover and place on medium low heat for several hours until a nice stock forms. Stain and let cool. Once cooled you can remove the fat from the top of the broth.
Canning your Broth
Always follow the instructions of your pressure cooker and read all the safety guidelines carefully. Bring your stock to a boil and get your pressure cooker heating up. Insure that your jars are hot, clean and sterilized. Fill jars leaving 1” headspace. Wipe the rim and place the hot lid on the jar then apply the band. Place the jars into the pressure cooker. Pints will take 20 min at 10 pounds pressure (I am at altitude so I use 15 pounds of pressure) or quarts will take 25 min at 10 pounds pressure (again I adjust for altitude so I use 15 pounds of pressure). Once the processing time is complete remove your jars and let cool completely, remember to follow you pressure cookers directions and follow all safety guidelines.
