Beef: Saw or crack fresh trimmed beef boes to enhance extraction of flavor.
Rinse bones and place in a large stockpot or kettle, cover bones with
water, add pot cover, and simmer 3 to 4 hours. Remove bones, cool broth,
and pick off meat. Skim off fat, add meat removed from bones to broth, and
reheat to boiling. Fill jars, leaving 1-inch headspace.

Chicken or turkey: Place large carcass bones in a large stockpot, add
enough water to cover bones, cover pot, and simmer 30 to 45 minutes or
until meat can be easily stripped from bones. Remove bones and pieces, cool
broth, strip meat, discard excess fat, and return meat to broth. Reheat to
boiling and fill jars, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2
according to the canning method used. Table 1. Recommended process time for
Meat Stock in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for
Pints, 25 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Meat Stock in a weighted-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for
Pints, 25 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of