Canning Homemade Stocks

[brittonv]

I am looking into canning my own stocks. I like to make large batches of my own stocks, for personal use. However this takes up a lot of freezer space that I don't really have.

Additionally my stocks sometimes suffer from freezer burn and the occassional off flavor absorbed in the freezer. I have found information that it is safe to pressure can stock:

http://www.uga.edu/nchfp/how/can_05/stock_broth.html

But my question is what to expect from the flavor, does canning ruin the flavor. What shelf life should I expect? What is the "Flavor curve" if storage does deminish flavor?

Currently I fall back on store purchased Stocks. Full of MSG and questionable flavor.

[ludja]

Great question! I'm interested to hear other's experiences as I am often pressed for extra freezer space as well.

(I don't like to choose b/t having my own stock in the freezer or having the Donvier insert frozen and ready to go for ice cream... :-) )

[deltadoc]

Well, now I can speak on this subject from 30+ years of canning. We make our own stock too, in very large batches. I roast 50 lbs of New Zealand veal bones. Half at a time in my stove, and each 25 lbs batch ends up in a 22 qt stock pot. I follow the usual steps of browning mirepoix in the grease leftover from the browning of the bones (I am assuming you are making brown stock!).

The filtering process is the most tricky. I find trying to pour it through cheesecloth is a waste of time as the stock quickly clogs up the cloth. So we've resorted to pouring it through a large china hat with relatively larger holes in it first. This gets rid of a lot of the debris.

Then I carefully pour it through a smaller chinois with relatively small holes. I have to let it sit for quite a while sometimes to get the stock through, and then I clean the chinois (no soap) and start again.

Anyway, the stock goes warm into the canning jars (usually quart jars). Here's some very important steps to take.

1. Check the rim of each jar carefully for nicks, scratches, cuts. From popping off the lids over time, the jars become unsealable.

2. Make sure the jars are super clean with no soap residue. We usually run them through the heated sterilization cycle of the dishwasher and let them dry and cool before using them.

3. Always use a funnel to fill the jars.

4. Always use a pyrex or other small measuring cup to fill the jars.

5. ALWAYS place a steel or metal knife into each jar BEFORE filling. Don't want to crack the glass.

6. Always boil your lids and buy one of those convenient magnet type lid picker-uppers to fish out a lid from the hot water.

7. Make sure the jar rim is clean after filling. Wife wipes them with a clean cloth to ensure a good sealing surface.

8. Using a pressure cooker is great. I always add 5 minutes to the recommended time in the canner, and you don't start counting the time until the canner (in our case there's no meter, just a pop-up) pop-up pops up.

9. Once the canner is really steaming, turn down the heat just a bit to keep it from steaming so much that the pressure relief valve pops open! You still want a lot of steam to be coming out of it to be sure it is sterilizing your stock.

10. Get yourself one of those jar grippers (like a big pair of tweezer like clamps) to remove the jars while still warm. (Don't open the canner until it stops steaming and the pop-up goes back down to normal position).

11. Be careful what kind of surface you place the canned hot jars to cool. We put them on the grill of our gas stovetop.

Oh, Make sure that the jars are not touching each other either when you put them in the canner, and when you take them out. They shouldn't touch each other.

As far as shelf life, I've found jars of canned stock that were 4 years old, and they were just fine.

Make sure the lid makes a popping sound when you open them. I use my fingernail to pop the lid (my wife is unable to do this) rather than using a metal can opener device. Avoids chipping the glass and ruining the jar.

ALWAYS smell the contents before using. The stock should pretty much smell just like it did when you made it. Sometimes the flavor even gets a bit better over time, but unless there's a leak in the seal, the shelf life usually is longer than the time it takes to use the stock.

We find we can barely make it from one Thanksgiving to the next on the turkey brown stock we make each year from a 20+ lb turkey.

That's in addition to the veal stock. I don't make beef stock for fear of mad cow. Mad cow doesn't go away just cause you simmered it for 8-12 hours.

I don't make fish stock, so have no idea how long it might last on the shelf. Never knew anyone who canned fish stock.

So my expertise lies solely with brown stocks, both turkey and veal. I suppose you could make turkey stock out of chickens, but for two people, a 20+ turkey precludes buying chicken parts to make chicken stock. Turkey stock does just fine in any situation that calls for chicken stock.

Be careful not to use veal stock where a poultry stock is called for. We've found the taste base just doesn't work. But veal stock is so very much more delicate and good tasting and works better in any situation calling for beef stock.

Hope this helps!

doc

[hummingbirdkiss]

I can stock..especially lamb stock ... I like the flavor and convenience of just opening a jar when I need it ..much better flavor than frozen in my opinion ....(plus I can give it to friends and store it in the jar boxes in any cool dark place to save space)...I use the Washington State Cooperative extension for directions (any local extension can help you they usually have a person online or on the phone to answer all your questions about the process) ..safety is the key for sure in any canning adventure...I say if you have the time and the tools ..go for it! ..I do concentrate my stock way down so I can use it for anything from soups to sauces

Edited January 30, 2008 by hummingbirdkiss (log)

[Shelby]

I can using the water bath method. Would that still work?

[hummingbirdkiss]

I can using the water bath method.  Would that still work?

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No you have to use a pressure canner there is not enough acid in the stock to keep it safe ..

[Shelby]

I can using the water bath method.  Would that still work?

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No you have to use a pressure canner there is not enough acid in the stock to keep it safe ..

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That's what I wondered *sigh*

My pressure cooker scares me

[annecros]

I can using the water bath method.  Would that still work?

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No you have to use a pressure canner there is not enough acid in the stock to keep it safe ..

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That's what I wondered *sigh*

My pressure cooker scares me

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I use a pressure cooker all the time for small batches. This past spring was my first foray into low acid canning. You just need to make sure that there is a rack in the bottom to keep the jars off the bottom of the pot. For stocks it will work very well. You need to have an idea of how much pressure (for example 10lbs or 15lbs) your pressure cooker processes at so that you can follow the safety instructions carefully.

My Pressure Canner, which has a pressure gauge, is reserved for big batches because it is such a monster.

[sparrowgrass]

Just a note. USDA recommends that you not use a pressure cooker to can in. Seems the large size of a pressure canner means more time to heat up, and that heating up time is important in making sure that canned goods are safe.

I have used my smaller pressure cooker in the past to can high acid stuff, but I think if I was doing stock or other low acid foods, I would stick with the big canner.

[deltadoc]

Just a note.  USDA recommends that you not use a pressure cooker to can in.  Seems the large size of a pressure canner means more time to heat up, and that heating up time is important in making sure that canned goods are safe.

I have used my smaller pressure cooker in the past to can high acid stuff, but I think if I was doing stock or other low acid foods, I would stick with the big canner.

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This post doesn't quite make sense. I thought that the USDA recommends using a presssure cooker/canner rather than a water bath. We first started out with water baths, but only for very high acid foods. Even tomatoes required the addition of lemon juice to attain the high acidity. We used the water bath method for about 2 summers, and then bought the pressure coooker/canner. The only time we've had a problem is about 1 out of 100 jars breaks during the canning process. Doesn't hurt the other jars, just makes you feel bad to lose a whole quart!

The other problem is the sealing. Sometimes there is a slow leak. That is why you want to hear a solid "POP" when you open the lid.

Also, the reason to take the jars out of the canner as soon as it stops steaming is to take advantage of the sealing characteristic. Bringing the outside of the lid to room temperature whilst the contents are still hot (meaning there is a good vacuum in the jar) is essential to long shelf life. After taking the jars out of the canner, you should hear them begin to "POP" as they seal. Once they are cool to the touch, push lightly on the center of each lid. If is concave and doesn't move, it is probably sealed. If it is convex and moves (like a "clicker") then it didn't seal. Put it in the fridge right away and use it as soon as possible. (Or transfer the contents after reboiling into another jar and re-can it....a lot of work compared to the few times they don't seal vs putting it into the fridge) ....or freezing it if you don't think you'll use it right away.

A pressure cooker is very SAFE. Do not be afraid of it. The worst thing that can happen, is the pressure relief valve (safety valve) blows. In 30+ years, have never had that happen. But if it does, its not big deal. The canner will not explode unless you glued the pressure relief valve shut....and I assume you would never do that!

doc

[brittonv]

Deltadoc - Thank you ever so much for sharing your experiences and knowlege. You have provided me exactly the kind of first hand information I was looking for!

I do have a question though; my dishwasher has a sanitization run as well, however does the 'cleaning agent (or what ever JetDry is called) still run in this cycle, if so is that a problem?

I use Grass Fed Beef, and bones for my stocks. Not feeding Cows to Cows stops the spread of Mad Cow!

Thanks to you all for sharing your knowlege with me on this subject. Sparrowgrass, as you say the USDA doesn't recommend using a pressure cooker for this, and I imagine it is becuase there is no way to know for sure the amount of pressure is in there. However my Kuhn Specificaly lists "canning' as a suggested use, so would that be okay?

When using a pressure cooker for canning mine doesn't really release steam until it is over pressured. The rack that it came with allows for about a little over quarter inch of water. If I just place my jars in the cooker with out touching bring it to pressure for the recommended time (+5 minutes). Then speed release steam (vent) , would I be 'doing it right'?

I assume that as long as there is still water in the cooker when I am done, then pressure/temperature was maintaned, and I am good to go.

Thank you to everyone!

[brittonv]

Here is what Kuhn Rikon has to say about canning:

http://www.kuhnrikon.com/tips/canning/index.html

[deltadoc]

Please see replies below

Deltadoc - Thank you ever so much for sharing your experiences and knowlege.  You have provided me exactly the kind of first hand information I was looking for!

You're welcome!

I do have a question though; my dishwasher has a sanitization run as well, however does the 'cleaning agent (or what ever JetDry is called) still run in this cycle, if so is that a problem?

My dishwasher has to have the JetDry added each time I use it if I want it to be in there. I wouldn't use it for sterilizing jars. Even if they have some water spots on them, they're still sterile.

I use Grass Fed Beef, and bones for my stocks.  Not feeding Cows to Cows stops the spread of Mad Cow!

To each his/her own! Veal bones, while somewhat harder to find, make a much more delicate wonderful stock than beef. But that's just my personal preference.

Thanks to you all for sharing your knowlege with me on this subject.  Sparrowgrass, as you say the USDA doesn't recommend using a pressure cooker for this, and I imagine it is becuase there is no way to know for sure the amount of pressure is in there.  However my Kuhn Specificaly lists "canning' as a suggested use, so would that be okay?

This is news to me about the USDA. I have several canning books, most of which either came from Ball, the pressure cooker company, the local Univ. of Minnesota, the other jar making company whose name escapes me just this moment, and other reputable sources. A pressure canner has always been the preferred method for canning due to the uncertainties associated with the water bath method.

When using a pressure cooker for canning mine doesn't really release steam until it is over pressured.  The rack that it came with allows for about a little over quarter inch of water.  If I just place my jars in the cooker with out touching bring it to pressure for the recommended time (+5 minutes).  Then speed release steam (vent) , would I be 'doing it right'? 

Well, I don't know everything about every pressure canner, but ours you have the little tray at the bottom, because you don't want the bottoms of the jars touching the base of the canner or they'll break on you. However, we fill the canner up (after placing the jars in it) to about 1 1/2 - 2 inches from the top of the jars. That way the jars are immersed in the boiling water. If I read your post correctly, adding only 1/4 " of water would be ineffective. But if that's how your canner's instructions say to do, then who am I to argue?

I assume that as long as there is still water in the cooker when I am done, then pressure/temperature was maintaned, and I am good to go.

I can't comment on that because our canner, which we've had for 30+ years doesn't work that way. And it has to have steam coming out of it, to ensure it is working properly. Maybe that is why we have to put so much water in it?? I don't know.

Thank you to everyone!

[annecros]

It's my understanding that the jars have to be immersed as well. My small pressure cooker is marketed as a Pressure Cooker/Canner.

Click for cooker/canner

I pulled out my instruction book (yes, I am so anal that I keep instruction books on my pots and pans for years) and the only cautionary is to use USDA guidelines for canning low acid foods, and make sure the proper weights are on to create the desired pressure.

If a pressure cooker is not steaming, wobbling the weight every few minutes, I would think you have a very dangerous situation and not enough liquid. I would worry about the seal in that situation.

[sparrowgrass]

I must say that the canner/cooker thing confused me, too when I first heard it, because my small cooker is an exact copy of the big canner, except for size. Our nutrition specialist explained it to me, as a matter of timing. A little cooker heats up much faster, and thus the total time in the canner is less.

If the directions for your cooker say it is ok for canning, go for it.

My canner has a weight, so I can set the canner for 5, 10 or 15 pounds pressure. Maybe some of the little cookers have a set pressure?

My canner directions say to put (I think) 3 quarts of water in before canning. The jars do not have to be immersed for pressure canning, but they do for waterbath canning.

DO NOT "SPEED RELEASE" the steam--that is a very good way to break jars or ruin the seal. You always have to let the canner cool by itself. Don't run water over the canner, or let drafts blow on it. Changing pressure quickly is hard on seals and jars. Even if they do not break, you run the risk of having the liquid boil out of the jars.

I am not too paranoid, but I do always add a little extra time when canning, just to be safe.

[KarenDW]

I am looking into canning my own stocks.  I like to make large batches of my own stocks, for personal use.  However this takes up a lot of freezer space that I don't really have. 

I'm wondering what sort of containers you have used for freezing. A ziplock baggie filled w/ 1/2 quart of stock is pretty flat, and I can stack a great many in my small fridge-top freezer. If you are concerned about freezer burn, then make sure that the air is pressed out of the bag, and that the bag is heavy, rather than thin. I rather prefer this method of storing some of my stocks/sauces, because it allows the use of a small amount - just break off a corner, rather than open an entire jar...

[deltadoc]

[pounce]

I freeze stock etc and seal it with a foodsaver. I generally freeze blocks in silicone loaf pans or cupcake forms etc. Once frozen it's easy to peal the blocks out of the silicone and freeze. The advantage of the foodsaver bags is that they are a very good oxygen barrier so the frozon blocks wont shrink over time like they might in other plastic.

I have also frozen in freezer ball jars, but find the foodsaver bag approach a better space saver.

I'd still like to do the canning approach to save freezer space.

[brittonv]

I too have a food saver, I prefreeze it in a plastic container then seal it up. But I also have limited freezer space. It never fails (for me) that somehow the seal gets broken and I end up with freezer burn.

Seal could be broked by a puncture, carma, bad luck who knows. It works great for a couple of months, but beyond that.... Something will happen.

I am really looking forward to canning some stock. Being as I don't have a lot of preprocessed foods around, I have lots of pantry space. Freezer space is at a premium.

[JoNorvelleWalker]

I recently made a batch of Modernist Cuisine recipe (more or less) chicken stock that had been sitting in my refridgerator for about two days. I wanted the stock to last perhaps a couple weeks in the refrigerator, I was not aiming for shelf stable for four years.

What I did was the following: I strained the cold stock through cheesecloth and a fine mesh sieve into quart canning jars. Since my pressure cooker holds one of these jars at a time, I placed a jar on the pressure cooker steamer insert, and pressure cooked for an hour on high pressure. I allowed the cooker to cool naturally. Surprisingly, when I opened the cover, the jar had not cracked to pieces.

I had been a bit concerned about pressure cooking cold stock. I did not want to let the stock warm up first for fear of contamination. There are still two more quart jars of stock for me to process. What is the best way? Or should they be OK in the refrigerator as they are?

[sparrowgrass]

Why not just put the stock in the freezer, if you are planning on using it quickly?

USDA would not like your method. It probably won't kill you, but I wouldn't do it that way. Tested recipes use larger pressure canners, not pressure cookers--as I explained 5 years ago, the time for heating and cooling is considered in the processing time.

You don't want to let the stock 'warm up' before you can it--you want to bring it to a boil, and put it into the jars hot.That takes care of the contamination problem. Straining cold stock through unsterilized cheesecloth is way more likely to introduce contaminants.

[JoNorvelleWalker]

Why not just put the stock in the freezer, if you are planning on using it quickly?

http://forums.egullet.org/topic/144208-home-made-ice-cream-2013/

I understand the heating and cooling time is longer in a larger vessel but an hour is well longer than any canning recipe I have seen for chicken stock.

[Shalmanese]

Since pressure canning of low acid foods is to kill of botulism spores, an alternative way would be to pressure cook your stock, use only clean equipment to handle, then can using a standard water bath.

[JoNorvelleWalker]

I made the stock by the MC method that calls for pressure cooking at 15 PSI for 1 1/2 hours. But the stock sat in the refrigerator for two days before I put it into canning jars.