Canning the Broth

Please refer to the manual that came with your canner rather than rely on my instructions.  What I’m showing you here is what works for me.

Be sure you jars are very clean and free of cracks or chips.

The jars need to be scalded with hot water before pouring hot liquid into them.  I put 5 or 6 jars that are about 2/3 filled with water into the microwave and heat them.  If I’m using more than 5 or 6 jars, I’ll just pou the hot water into those jars and let it sit while filling these jars.

Be sure the canning rack is in the bottom of the canner.  Pour about 3 quarts of hot water into the canner.  There should be a mark on the inside of your canner.  My manual says to add 3 quarts of hot water so it’s just easier for me to pour in 3 quarts than to find the mark.

Strain the broth.  I strain it into a big plastic measuring cup and then pour it into the jars.

The jars are filled.  Pour boiling water over the rings and lids.  Remove the lids as needed, place on the jars and screw a ring onto the jar.

Using the jar lifter, place the jars in the canner.  The jars are going to be hot because you’ve just filled them with hot liquid.  Make sure they’re not touching each other.

Align the arrows and put the lid on the canner. Turn the lid so that the handles are lined up and the lid is securely on the pot.  Bring the water to a boil and let some steam escape and place the pressure regulator on the vent pipe.

This vent pipe will come up as the pressure begins to build.

Bring the pressure up to 11 pounds.

Set the timer for 25 minutes.  I couldn’t catch the timer right on 25:00 so trust me . . it started out at 25 minutes.

On my stove, this setting will keep the canner at 11 pounds pressure.  Even though I’m fairly confident of this setting, I watch it pretty closely.

Once the timer goes off, turn off the burner and allow the pressure to release on its own.  I just leave mine sitting on the burner and the pressure releases soon enough.  You can remove the canner to a cool burner but it’s heavy and I don’t have much clearance for lifting it and I don’t want to slide it across.  On the glass tops, I don’t usually place a hot pot on a cool burner.

Once the pressure is completely released (pressure gauge registers zero and the pressure vent is completely down), it’s safe to remove the lid.  Don’t stand too close and remove the lid away from you face because there’s sometimes lots of steam still in there.

Using the jar lifter, remove the jars from the canner and place them on dry dish towels.  You’ll hear the little popping sound as the lids seal.  If any of them have not sealed, use them right away or go through the entire process again.

Label your jars and you’re done!

Comments

  1. 1

    says

    Mom had one of those canners. It wasn’t nearly as fancy as yours, but good things sure came out of it! Thanks for the lesson. Maybe some day …

  2. 2

    Evelyn says

    I love your step by step instructions. My Nana had a wonderful basement full of specially made canning shelves for the canned goods. Mom remembered canning as a kid – especially the beets that turned her hands red (but my favorite canned goods were always the peaches from Grandpa’s tree). But somewhere along the way, Mom had a mishap with the pressure cooker and ended up with food all over the ceiling, so that was the end of any canning/pressure cooking in our household. I want to do it – I just needed someone to show me how, so thanks!
    Cheers! Evelyn

  3. 3

    Hazel says

    Thanks for the instructions! We are having smoked chicken this Easter so I am going to try it out then. Wish me luck! Enjoy your vacation from Blogland, we will miss you, and await your return