How to Can Beef Stock in a Pressure Cooker

Mason jars are often used when canning beef stock.

Homemade beef stock is easily stored from season to season using the pressure cooking canning process. Beef stock is a helpful item to have on hand in the kitchen; use it to make soup, to give richness to sauces and to braise meats. Pressure cookers are able to provide high enough temperatures and steam to make home canning a safe experience. Sterilization is key to avoiding unwanted germs that could spoil the beef stock and cause illnesses.

Things You'll Need

• Mason jars
• Tongs
• Canning rack

Instructions

1. Make the beef stock. There are many recipes available for beef stock, or you can be creative and make up your own. Many beef stock recipes use beef bones, vegetables and other aromatics to make a delicious stock. Strain the stock several times after making it to remove excess fats and oils.

2. Sterilize your mason jars, lids and seals by boiling them in hot water for 20 minutes. Use tongs to remove them. Place jars and lids on a towel until the beef stock is ready to be put in them.

3. Pour the beef stock into the sterilized jars, place the seals on top and attach the lids. Depending on the type of lids you are using, either screw them on or attach them with clips.

4. Place the canning rack in the pressure cooker. Put the jars of beef stock into the slots of the canning rack. Cover the jars with water.

5. Put the lid on the pressure cooker and adjust to 10 lbs. of pressure. Allow the beef stock to cook in the pressure cooker for 25 minutes. Turn the heat off the pressure cooker after 25 minutes and allow the steam to completely disperse before opening.

6. Check to make sure that the jars are sealed. The seals should not make a popping noise when you touch the top of them. If they are not sealed, you will need to do the pressure cooking process again. Allow the jars to cool completely before storing them.

Tips & Warnings

• You might need to adjust the cooking pressure for safety reasons if you live in higher altitudes (see Resources).

References

• Doris and Jilly Cook: Canning Beef Stock and Vegetable Soup

Resources

• University of Florida: Preparing and Canning Meat Stock (Broth)