Meat Stock (broth)

INGREDIENTS

INSTRUCTIONS

Beef: Saw or crack fresh trimmed beef boes 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 jars, leaving 1-inch
headspace.  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 jars, leaving 1-inch
headspace.  Adjust lids and process following the recommendations in
Table 1 or  Table 2 according to the canning method used. Table 1.
Recommended  process time for Meat Stock in a dial-gauge pressure
canner.  Style of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 20
minutes for Pints, 25 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 -
6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb.  Table 2. Recommended process
time for Meat Stock in a weighted-gauge  pressure canner.  Style of
Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 20  minutes for
Pints, 25 minutes for Quarts. Canner Pressure (PSI) at  Altitudes of 0
- 1,000 ft: 10 lb. Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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