Chicken or Meat Broth or Stock - Pressure Canned

• 1 quart defatted broth (made from meat or fowl) or 1 quart stock (made from meat or fowl)
• 1 teaspoon salt, per quart (or 1/2 teaspoon salt, per pint)

1. Add the salt to clean, sterilized jars.
2. Fill the jars, with broth that has been heated to the boiling point and kept hot, to the top of the "shoulder" of the jar.
3. Carefully wipe rim with a damp cloth, using pressure to push down as you wipe.
4. Put a clean, new seal (that has been heated in hot water) on the jar, and seal with a ring; don't tighten it too much.
5. Pressure cook at 11 pounds pressure for 90 minutes for quarts, 75 minutes for pints.
6. Do not start the timer until the pressure cooker has reached 11 pounds pressure.

broth, salt

Taken from www.food.com/recipe/chicken-or-meat-broth-or-stock-pressure-canned-169882 (may not work)