Canning Chicken Broth

For broth

1. Place carcasses in 6 quart crockpot or large Dutch oven.
2. Add onion, garlic, rough chopped celery, and any herbs that you would like.
3. Cover with water.
4. Slow cook on low for 8-10 hours or overnight. Or bring Dutch oven or stockpot to a boil. Reduce heat and simmer.
5. Beef, pork and venison should cook for at least 4-5 hours on the stove. Poultry can be cooked for only 1 hour on the stove.
6. Allow to cool. Skim off fat, if desired.
7. Separate any good meat for soups and stews.

How to can the broth

1. Reheat broth.
2. Prepare pressure canner according to manufacturer's instructions.
3. Add water to pot. Begin heating.
4. Prepare jars, lids and bands.
5. Add meat to jar, if you would like to can a meaty broth. Eliminate for clear broths.
6. Fill jars with hot stock, leaving 1"-headspace. Apply lids with a jar lifter. Screw on bands fingertip tight.
7. Place jars on the bottom insert. (never place jars directly on the bottom of the pan.)
8. Fill canner and close lid. Allow steam to vent for 10 minutes. Then add the pressure regulator. Bring the pressure up to 11 psi (for dial gauge canner, below 1000 feet above sea level) and maintain it there.
9. See notes for elevation and canner type in notes below.
10. Process pints for 20 minutes and quarts for 25 minutes. (below 1000 feet above sea level.)
11. After allotted time, remove from heat. Allow the canning pot to release pressure naturally. (This can take up to an hour.)
12. Release remaining pressure. Remove lid. Allow jars to sit in the pot for about 10 minutes.
13. Remove from the canning pot. Set on a towel placed on the counter, undisturbed overnight.
14. Check seals in the morning. (Lid does not flex up or down when pressed in the center)
15. Store jars in a cool dark place for up to 18 months, if using the new 18 month lids.