Start by preparing your weighted gauge pressure canner, jars, and lids. It's crucial to do this for at least 30 minutes before the stock is ready to ensure everything is sterilized and ready for the hot stock.
Once your stock is ready, ladle the hot stock into the prepared hot jars, leaving about 1 inch of headspace at the top. This space is essential for proper sealing. As you fill each jar, be careful not to overfill.
Now, take a wet paper towel and wipe the rim of each jar. This step is vital as it removes any residue that could prevent a proper seal.
Center the lid on the jar and screw the band on tightly, but not excessively; fingertip tight is perfect. This allows steam to escape during the canning process while still securing the lid in place.
Next, place the jars in the canner. Ensure they are spaced properly to allow for even heat distribution.
Adjust the water level in the canner as needed, lock the lid, and bring everything to a boil over medium-high heat. Feel the excitement as the canner begins to do its job!
Once boiling, vent the steam for about 10 minutes. This is an essential step to ensure that all air is removed from the canner.
After venting, close the vent and continue heating until you reach 10 lbs of pressure. You’ll hear the canner working, and it’s a comforting sound, knowing your stock is being preserved.
Process pint jars for about 20 minutes and quart jars for 25 minutes. During this time, stay close by and monitor the pressure gauge.
Once the timer goes off, turn off the heat and let the pressure return to zero. It’s crucial to wait about 2 minutes before opening the vent to avoid a rapid release of steam.
Finally, carefully remove the canner lid and wait for about 10 minutes before taking out the jars. Let them cool completely before storing them away. You’ve done it!
