24
25
Rinse bones and place in a large pot, cover bones with water, and simmer
3 to 4 hours. Remove bones. Cool broth; skim off and discard fat. Remove
bits of meat from bones and add to broth, if desired. Reheat broth to boil
-
ing. Fill clean, hot Mason jars, leaving 1-inch headspace. Adjust jar lids.
Dial Gauge Canner:
Process at 11 pounds pressure, pints 20 minutes and
quarts 25 minutes. For processing above 2,000 feet altitude, see page 19
for recommended pounds of pressure.
Weighted Gauge Canner:
Process at 10 pounds pressure, pints 20 minutes
and quarts 25 minutes. For processing above 1,000 feet altitude, see page
19 for recommended pounds of pressure.
CHICKEN SOUP STOCK
Place large carcass bones in a large pot; add enough water to cover bones.
Cover and simmer 30 to 45 minutes or until meat can be easily removed
from bones. Remove bones. Cool broth; skim off and discard fat. Remove
bits of meat from bones and add to broth, if desired. Reheat broth to boil
-
ing. Fill clean, hot Mason jars, leaving 1-inch headspace. Adjust jar lids.
Dial Gauge Canner:
Process at 11 pounds pressure, pints 20 minutes and
quarts 25 minutes. For processing above 2,000 feet altitude, see page 19
for recommended pounds of pressure.
Weighted Gauge Canner:
Process at 10 pounds pressure, pints 20 minutes
and quarts 25 minutes. For processing above 1,000 feet altitude, see page
19 for recommended pounds of pressure.
HELPFUL HINTS FOR PRESSURE CANNING
♦ Bubbles often appear in the jar after it is removed from canner because
food is still boiling in jar. Ordinarily bubbles do not appear once the
product has been allowed to thoroughly cool.
♦ Jar breakage during processing is caused by: (1) Packing jar too solidly
or overfilling; (2) Weakened, cracked jars; (3) Jars touching bottom
of canner; (4) Lids improperly tightened; (5) Use of jars other than
Mason jars.
♦ Liquid lost from jars during processing is caused by: (1) Packing jar
too solidly or overfilling; (2) Insufficient exhaust period; (3) Variation
or sudden reduction of pressure in the canner. Allow pressure to drop
naturally; (4) Failure to adjust jar lids according to manufacturer's
directions.
If liquid is lost during processing, do not open jar to replace liquid.
Loss of liquid will not cause spoilage, but food above the liquid will
discolor. If at least half of the liquid is gone, place the jar in the re
-
frigerator and use the food within 2 to 3 days.
♦ It is better to overprocess food than underprocess as overprocessing
will do little harm, but underprocessing may result in spoilage and
unsafe food.
♦ Flat sour, a type of food spoilage, is caused by canning overripe food or
allowing precooked foods to stand in jar too long before processing. It
may be prevented by using fresh food and properly processing, cooling,
and storing jars. Flat sour shows no indication of spoilage until jar is
opened.
♦ Food spoilage or jars not sealing is caused by: (1) Failure to follow
exact timetables and recipes; (2) Failure to wipe sealing edge of jar
clean before placing lid on jar; (3) Foods, seeds, or grease lodged
between lid and jar; (4) Jars which are nicked, cracked, or have sharp
sealing edges; (5) Failure to adjust jar lids according to manufacturer’s
directions; (6) Turning jars upside down while jars are cooling and
sealing.
♦ The black deposit sometimes found on the underside of a lid is caused
by tannins in the food or hydrogen sulfide which is liberated from the
food by the heat of processing. This does not indicate spoilage.
♦ Mold can form only in the presence of air. Therefore, jars are not sealed
if mold is present.
♦ If a jar does not seal, refrigerate it and use the food within two to
three days. Otherwise, reprocess or freeze the food within 24 hours.
Freeze or repack using new lids. Reprocess for the full recommended
processing time.
♦ As a safeguard against using canned foods which may be affected
with spoilage that is not readily detected, boil all low-acid foods and
tomatoes for 10 minutes at altitudes below 1,000 feet. Extend the
