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Canned Polutry stock shelf life

Egg Master 3000
Egg Master 3000 Posts: 323
edited November -0001 in EggHead Forum
Ok I do not have the equipment right now but I am interested in making homemade stocks.

If I use a pressurized canning system, what is the proper shelf life and storage method of homemade stock (assuming the canning process was successful, and the can was not opened).

I did a google search but I kept getting results for necessary canning pressures, or shelf-life of fresh stock, but no one wants to tell me about them together!

Any input would be appreciated! This would taste better than those cubes we have now!
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Comments

  • stike
    stike Posts: 15,597
    fresh the stock laying flat in ziploc bags, and then vacuum seal those. it'll keep almost literally forever
    ed egli avea del cul fatto trombetta -Dante
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  • Fidel
    Fidel Posts: 10,172
    I would say a year minimum as long as you achieve the proper temps (240&deg F) inside your canning jars and take enough precaution to make sure everything is sterilized properly prior to canning and then stored properly.
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  • Egg Master 3000
    Egg Master 3000 Posts: 323
    stike... I am assuming you want me to freeze those.

    Fidel... Is that refridgerated or room temp.?
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  • Fidel
    Fidel Posts: 10,172
    If it's canned properly then you can store it safely at "room temp" -- which should really be root cellar or basement temps - 60-ish.
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  • Egg Master 3000
    Egg Master 3000 Posts: 323
    Thanks for the replies.

    I read a website about the pressure canning process... made it sound pretty simple.

    How involved is canning?
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  • stike
    stike Posts: 15,597
    it's not hard, it's just that to make it worthwhile, you usually can a ton of stuff.

    i used duck broth (not stock) in my squash soup yesterday. it was a couple pints maybe, in ziploc. frozen a year ago. thawed it and used it to steam the squash.

    if i wanted to can it, i sure wouldn't set up the whole process for just a couple pints. to make it worth your while, you'd have to can a lot of it.

    i recommended freezing simply because it involves much less work, may be more suitable for the smaller amounts of stock you might be making

    by all means, if you are making gallons, then can away :)
    ed egli avea del cul fatto trombetta -Dante
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  • Little Steven
    Little Steven Posts: 28,817
    Stephen,

    You have to be really carefull with stock and broth. I line plastic containers with 1 quart vacuum bags, freeze them and seal after they are frozen. Put them back in the freezer and use as needed.

    Steve

    Steve 

    Caledon, ON

     

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