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PRESSURE CANNING SOUPS AND STOCKS
Pressure canning is the only safe method for canning soups and stocks.
Soup or soup stock is quickly and easily canned. Soup should always be
cooked ready for serving, then poured into hot jars, leaving 1-inch headspace.
Generally, vegetable soups are more satisfactory if the stock and vegetables are
canned separately and combined at the time of serving.
Canning Recipes: Soups and Stocks
Beef Stock
Saw or crack fresh trimmed beef bones to enhance flavour extraction; rinse.
Hot Pack: Place bones in a large pot; cover with water. Cover pot and simmer
for 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 boiling. Fill hot jars with hot broth, leaving 1-inch
headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece
lids.
Process at 69 kPa (10 psi), 500 ml jars for 20 minutes and 1 litre jars for
25 minutes. When processing at an altitude of 305 metres or above, process at
103 kPa (15 psi) for the same amount of time.
Chicken Stock
Hot Pack: Place large carcass bones in a large pot; add enough water to cover
bones. Cover pot and simmer for 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 boiling. Fill hot jars with hot broth, leaving 1-inch
headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece
lids.
Process at 69 kPa (10 psi), 500 ml jars for 20 minutes and 1 litre jars for
25 minutes. When processing at an altitude of 305 metres or above, process at
103 kPa (15 psi) for the same amount of time.
01785 4033-017A CUL English weighted gauge induction canner.indd 46
01785 4033-017A CUL English weighted gauge induction canner.indd 46
12/13/19 10:34 AM
12/13/19 10:34 AM
