Crock Pot Chicken Stock For Pressure Canning

Total Time: 12 hrs 20 mins Preparation Time: 12 hrs Cook Time: 20 mins

Ingredients

• 5 lbs chicken bones, with skin (add extra wings if you can, they help richness)
• 2 celery ribs, chopped (no leaves)
• 2 carrots, chunked
• 1 medium onion, yellow, halved with skin on
• 10 peppercorns
• 1 small bay leaf
• 1 garlic clove
• 2 teaspoons canning salt
• 1 teaspoon saffron thread
• 1 gallon water, filtered (or fill to the top of your crock pot)

Recipe

• 1 put everything in your crockpot on low heat overnight or about 12 hours. you can leave it longer if you want.
• 2 when you are ready to pressure can, strain everything through a seive.
• 3 re-strain the stock through several layers of wet paper towels once or twice. this will give you very clear stock and will help to de-fat it without refrigerating.
• 4 use in your favorite recipe or:.
• 5 pour into sterile jars, adjust caps and process in a pressure canner only at 10 - 11 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
• 6 let jars cool on their own away from a draft. wash jars, label and enjoy!