First, make the bone broth following the instructions above.
Drain the broth. I use a large pot to do this. My colander won’t fit across the top of the pot, so I use a wooden spoon across the top to hold it in place. If you want bits of chicken in your stock, you don’t have to drain. However, I do recommend allowing it to cool so you can skim off the extra fat. Just heat the stock back up before canning it.
Prepare the jars. As it is heating back up, I get the jars washed and into the canner pot to get nice and hot. I usually bring them to a boil, with water inside the jars boiling as well to help sanitize them and reduce “shocked jars”. I also make sure I have ready a towel to set the jars on while filling, a clean funnel, the lids simmering, and a clean damp cloth to wipe off the jars before getting the lids on.
Next, fill the jars. Ladle the hot stock into the hot jars, allowing for about one inch of headspace. Once the jars are all filled with the hot broth, wipe off the rim and place the lid and band on, finger tight. Avoid the urge to over-tighten.
Load the canner. Place the filled jar in the pressure canner and add the lid to the canner.
Allow the canner to steam off, which means waiting for a heavy steam and allowing it to steam for about three minutes.
After this time has passed, go ahead and add the weight. Then you can start timing. You will need the canner to get up to 10 lbs.
Once it reaches this pressure, start your timer, and watch the canner vigilantly. If the pressure fluctuates below 10 lbs, you will need to restart your timer and add heat. If it goes about 10 lbs, you don’t have to restart the clock, but reduce the heat slightly so you don’t create too much pressure inside the canner (this can be dangerous).
Process the jars. Process for 25 minutes (for quarts) or 20 minutes for pints at 10lbs. pressure.
Let the jars cool and then store.
