Canning Beef and Chicken Stocks

[Divemaster]

I’m going to be making a bunch of both Chicken and Beef Stock soon and I would like to can it rather than store it in my freezer. I should note that I’m planning on reducing the stocks so I can use smaller jars.

Now I’ve done some canning such as pickles and BBQ sauce but I’ve never done any low acid canning. Does any one know the times for standard water bath canning of such products (no, I don’t have a pressure canner).

I would also like to be able to can some of the Split Pea Soup I’m making later this week, so if you have knowledge on canning that, it would also help out a bunch!

Any help would be great!

[Teleking]

Originally Posted by Divemaster

Does any one know the times for standard water bath canning of such products (no, I don’t have a pressure canner)!

Then you won’t be canning any low acid meat products. Water bath does not get hot enough to kill all the nasties. A pressure canner raises the internal cooking temperatures to 250°F with typical canning times in the 90 min range for most things.

Be safe as food poisoning can kill. Get the Ball Blue Book of Canning to be safe.

Cheers

Edit:
Google “Food Canning Safety”

[cowgirl]

Teleking is right! You need a pressure canner for that...for the pea soup too.
I just canned a batch of venison http://cowgirlscountry.blogspot.com/...g-venison.html

It's not hard to do, just need to get a pressure canner. They come in really handy!

[Divemaster]

Originally Posted by Teleking

Then you won’t be canning any low acid meat products. Water bath does not get hot enough to kill all the nasties. A pressure canner raises the internal cooking temperatures to 250°F with typical canning times in the 90 min range for most things.

Originally Posted by cowgirl

Teleking is right! You need a pressure canner for that...for the pea soup too.
I just canned a batch of venison http://cowgirlscountry.blogspot.com/...g-venison.html

Guess I know what to put on the Christmas List...

Any recommendations?

[Teleking]

I have done limited pressure canning in my small cooking size that fits 2 quarts and 1 pint at a time.

I have this on the Christmas list and the prices pretty much go up from there:

http://www.amazon.com/Presto-23-Quart-Aluminum-Pressure-Cooker/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1291750357&sr=8-1

My buddy bought one this year and he is pretty happy with it so far.

Cheers

[Diver]

funny how topics like this come up when I need the info most. I had a pressure canner on my Christmas list. Turned out my mom had an extra she had only used once so I got it Sunday. I was wanting to do stocks as well and now I'm learning to can venison too. The wealth of knowledge on this "BBQ" site never ceases to amaze me.

[Divemaster]

OK, now that I know what I need. It’ll either be this one, or this one (it holds twice the number of jars and I don’t know, and just looks heavier and safer with the locking bolts).

Now is there any thing I need to change as to the stock?

[cowgirl]

Originally Posted by Divemaster

OK, now that I know what I need. It’ll either be this one, or this one (it holds twice the number of jars and I don’t know, and just looks heavier and safer with the locking bolts).

Now is there any thing I need to change as to the stock?

Your stock will can fine ( pressure canned). I thin my hen herd every fall, can the meat and stock. http://cowgirlscountry.blogspot.com/...-hen-herd.html

It's great to have on hand..... and soooo much better than store bought.

My canner holds 22 pints. The canning process takes so much time ( usually 75 to 90 minutes) it's nice to be able to do a large batch at one time.

[ModelMaker]

Is there anything you don't do??
Have you ever tried walking on water?
Ed

Originally Posted by cowgirl

Your stock will can fine ( pressure canned). I thin my hen herd every fall, can the meat and stock. http://cowgirlscountry.blogspot.com/...-hen-herd.html

It's great to have on hand..... and soooo much better than store bought.

My canner holds 22 pints. The canning process takes so much time ( usually 75 to 90 minutes) it's nice to be able to do a large batch at one time.

[Wallaby]

I've done stock several time this year. Make sure you get a canner and not a pressure cooker, Check out this site, they are a great helpful bunch just like the Brethren.

http://mrssurvival.com/forums/index.php?showforum=30

Mike

[cowgirl]

Originally Posted by ModelMaker

Is there anything you don't do??
Have you ever tried walking on water?
Ed

lol Ed... raising and processing your own food is just part of country living. I love it!

[Meat Burner]

Originally Posted by Teleking

Then you won’t be canning any low acid meat products. Water bath does not get hot enough to kill all the nasties. A pressure canner raises the internal cooking temperatures to 250°F with typical canning times in the 90 min range for most things.

Be safe as food poisoning can kill. Get the Ball Blue Book of Canning to be safe.

Cheers

Edit:
Google “Food Canning Safety”

Yep, what ^^^^ said. You cannot do that in a water canner. It takes a pressure canner. They are pretty reasonable for home use and can be used for a lot of other good eats.

[Meat Burner]

Divemaster, we have the Presto and it works great. More for home use and very safe.

[bbqbull]

Originally Posted by Meat Burner

Divemaster, we have the Presto and it works great. More for home use and very safe.

I believe my 2 pressure cookers are Presto brand.
I believe they are made in Wisconsin, that is a bonus for you Dive.

Parts are easily available here either via Ace Hardware or online.

[Loki's Mistress]

I inherited a 23-quart Presto; it's great.

If you're contemplating one of the larger canners, don't try lifting it when it's full. Make sure the trivet is in the bottom of the pot and then load the canner once it's in place on the stove. My preferred canning "stove" is the propane turkey fryer. Easier for me to manage, gets things up to temperature/pressure considerably faster, and it keeps the heat out of the house in summer.

If you can't get your hands on a recent Ball Blue Book the USDA has its canning recommendations available here (http://www.uga.edu/nchfp/publications/publications_usda). There is an entire chapter dedicated to safely canning meats and meat stock.