pressure canning beef and chicken stock
I have the USDA instructions for pressure canning beef and chicken stock. Is it safe to make the stock with aromatics (celery, carrot, onion, parsley) that will be strained out before the stock is processed? Also, the cooking time is very brief (about 45 minutes for the bones). Is it safe to cook the stock longer? I usually do several hours on a low temperature.
Thanks for contacting Ask the Expert.
I am happy to hear that you are following the USDA guidelines for processing the stock. Yes, you can add aromatics to the stock and them strain them out prior to processing. It is also "OK" to cook the stock longer than 45 minutes prior to processing.