Chicken Broth

Canned/sealed/etc: 2023-01-03

Stored: 12 x 500mL


What I did:

  1. Bones boiled approx 24hrs
  2. Broth strained and cooled 24 hours
  3. Removed fat
  4. Heated to a boil, poured into jars, cleaned rims, added lids
  5. Processed at 11lbs for 20 min
  6. After canner cooling/depressurisation, tightened the lids
  7. After cooling several hours, tested seals and washed jars

Notes on this batch:

  • Worked out nice and even in the 12 jars. The pasta pot and the largest mixing bowl were needed to cool it all in the fridge.