Every time I cook chicken, pork or veggies using my electric pressure cooker (not canner) I make extra broth. It is super easy and oh so flavorful. But what to do with all that extra? Besides using it to make your gravy, sauces and mashed potatoes, you can, can it. (Yup, this is where the canner comes in.)
Pressure canning differs from pressure cooking in that with a canner, higher temperatures are reached and as long as a specified amount of time goes by at temperature, then you can store food for a longer time safely, as long as your jars seal properly.
Don't forget to read your canning manual and refresh your memory! Use your pressure canner for any low-acid food, not, a water-bath canner.
I canned these pint jars (along with 4 others) for 20 minutes at 10 pounds, leaving 1 inch of headspace. I also did quart jars, processing for 25 minutes at 10 pounds.
Remember, if you are over 1000-feet above sea level, you need to adjust the weight on your canner. Check your manual as well as the Ball Blue Book for Canning.
Enjoy the goodness of homemade broth, containing only what you want in it, anytime!
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