Ingredients
Scale
- Pressure canner
- Clean pint jars with lids and rings
- Large slow cooker
- Stockpot
- Skimmer
- Ladle
- Cheesecloth or sieve
- Clean towel
- Small containers (for cooling more quickly to avoid overheating your fridge)
- Cooked chicken bones (roasted has the best flavor)
- Vegetables (or vegetable trimmings) of your choosing (I like to use onions, celery, and carrots)
- Seasonings – salt, pepper, spices (fresh or dried)
- 1-2 Tbs apple cider vinegar
Instructions
- Add all ingredients to the slow cooker and cover with cold water.
- Slow cook on low for at least 8 hours (all day/overnight is fine).
- Skim any foam from the surface – leaving this on can greatly alter the final taste.
- Strain into small containers in the fridge to cool.
- When fully cooled, skim the fat layer (freeze the fat if desired) and add the stock to the stockpot on the stove.
- Prepare pressure canner and jars per the pressure canner’s manual while bringing stock to a boil.
- Ladle the stock into jars, leaving 1” of headspace.
- Wipe the jars with a clean towel.
- Seal jars (center heated lids over the jars, then add bands to fingertip tight).
- Process jars in your pressure canner at 10 pounds pressure for 20 minutes for pints (adjust according to your altitude).
- Turn off heat and allow canner pressure gauge to return to 0 (zero) pounds pressure.
- Wait 5 more minutes before removing the canner lid. Allow 10 more minutes without the lid before carefully removing jars to cool.
- After 24 hours, check lids for a complete seal.
- Store sealed jars in a cool, dry place for a year or more.
- Prep Time: 10 minutes
- Canning Time: 20 minutes
- Cook Time: 10 hours