How to Pressure Can Deer Broth or Stock
Start canning delicious venison stock in your kitchen, so it's ready to use at any time.
Yield: 7 quarts
Equipment
- large stockpot
- large spoon or meat fork
- large bowl
- colander or straining cloth
- pressure canner
- 7 quart jars
- 7 canning lids and bands
- canning funnel
- kitchen ladle
- cooling rack
Materials
- deer bones to fill stock pot
- 7 teaspoons salt
- apple cider vinegar (optional)
- raw veggie scraps (optional)
- fresh herbs (optional)
Instructions
How to Make Deer Broth on the Stove
- Place deer bones in your largest stockpot and cover with water.
- Simmer on stove for 2 hours.
- Remove bones and pull chunks of meat from them.
- Bag meat and refrigerate or freeze.
- Return bones to stockpot and simmer 6-10 hours.
- Strain solids out and let broth cool, until fat solidifies on the surface.
- Lift with spoon and reheat broth for canning.
How to Pressure Can Deer Stock
- Add water to and preheat pressure canner on the stove.
- Set broth on stove top and bring to a boil.
- Heat canning jars by running hot water into them at your kitchen sink.
- When broth boils, fill your hot quart jars, leaving 1 inch headspace.
- Add 1 teaspoon salt per jar.
- Wipe rims, adding a canning lid and band.
- Tighten to fingertip tightness and place in your pressure canner.
- Fasten canner's lid down and process quarts for 25 minutes, adjusting pounds pressure according to canner type and altitude (see notes below).
- Let canner return to 0 pounds of pressure and remove lid.
- Lift hot jars and set on cooling rack.
- Leave undisturbed for 8-12 hours or until they return to room temperature.
- Test for a seal; any jars that didn't seal should be refrigerated or returned to the broth pot, while sealed jars can be stored on a pantry shelf.
- Use sealed jars in a year's time.
Notes
Processing times according to jar size
- Pints-20 min
- Quarts-25 min
- 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
- 0-1,000 ft: 10 lb
- 1,001-8,000: 15 lb
