Recipe: Canning Chicken or Turkey Broth

Chicken Stock

1 (3 to 4 pound) chicken, cut into pieces
4 quarts water
2 stalks celery
2 medium onions, quartered
1 tablespoon salt
10 peppercorns
2 bay leaves

Combine chicken and water; bring to a boil. Add remaining ingredients. Reduce heat; simmer 2 hours or until chicken is tender. Remove from heat; skim off foam. Remove chicken from stock, reserving chicken for another use. Strain stock through a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies. Skim off fat. Bring stock to a boil. Carefully ladle hot stock into hot jars, leaving 1-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process pints 20 minutes, quarts 25 minutes, at 10 pounds pressure in a steam-pressure canner.
Yield: about 8 pints or 4 quarts.

For altitude adjustment increase pounds pressure as indicated below:
Weighted Gauge Canner
0-1,000 ft .10
1,001 - 2,000 ft 15
2,001 - 4,000 ft 15
4,001 - 6,000 ft 15
6,001 - 8,000 ft 15
8,001 - 10,000 ft ..15
Dial Gauge Canner
0-1,000 ft ..11
1,001 - 2,000 ft 11
2,001 - 4,000 ft .12
4,001 - 6,000 ft .13
6,001 - 8,000 ft .14
8,001 - 10,000 ft ...15
You can use the same method for turkey stock.