Extension > Food > Food Safety > Preserving and preparing > Canning > Canning meat or poultry stock (broth)
Canning meat or poultry stock (broth)
Meat, poultry and fish are low acid foods. They must be processed in a pressure canner to assure safety. Use the processing time and pressure (PSI) that is specified for each type of game.
Note: Individuals using a weighted-gauge canner at altitudes less than 1000 feet may use 10 PSI instead of 15 PSI for the canner pressure. This will improve nutrient and quality retention. Check with your local county extension office or Soil Conservation District for altitude information.
Following are some general guidelines for canning meat or poultry:
- Can only good quality meat, poultry, or game.
- Chill home produced meat at 40° F or below soon after slaughter to prevent spoilage.
- Keep all meat clean and sanitary. Rinse poultry thoroughly in cold water, then drain.
- If meat must be held for longer than a few days, freeze it for maximum quality retention, store frozen meat at 0° F or lower until canning time.
- Thaw frozen meat in a refrigerator at 40° F or lower until most of the ice crystals have disappeared. This may take several days for large cuts of meat.
- Trim gristle, bruised spots, and fat off meat before canning. Excessive fat left on the meat will melt and rise to the top during processing. If the fat comes in contact with the sealing edge of the lid, the jar may not seal.
Broth may be prepared by placing bony pieces in a saucepan and covering with cold water. Simmer until meat is tender. Discard fat. Add boiling broth to containers packed with precooked meat or poultry.
Recipe
Beef
- Saw or crack fresh trimmed beef bones 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.
- Adjust lids and process.
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.
Recommended process (beef, chicken, or turkey stock)
- Dial-gauge pressure canner
Pints — 20 minutes 11 PSI
Quarts — 25 minutes 11 PSI - Weighted-gauge pressure canner
Pints — 20 minutes 15 PSI
Quarts — 25 minutes 15 PSI
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