Chicken Broth

Canned/sealed/etc: 2023-01-03

Stored: 12 x 500mL

References: https://nchfp.uga.edu/how/can_05/stock_broth.html

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.

Photos: