Crock Pot Chicken Stock for Pressure Canning

• 5 lbs chicken bones, with skin (add extra wings if you can, they help richness)
• 2 celery ribs, chopped (no leaves)
• 2 carrots, chunked
• 1 medium onion, yellow, halved with skin on
• 10 peppercorns
• 1 small bay leaf
• 1 garlic clove
• 2 teaspoons canning salt
• 1 teaspoon saffron thread
• 1 gallon water, filtered (or fill to the top of your crock pot)

1. Put everything in your crockpot on low heat overnight or about 12 hours.
2. You can leave it longer if you want.
3. When you are ready to pressure can, strain everything through a seive.
4. Re-strain the stock through several layers of wet paper towels once or twice.
5. This will give you very clear stock and will help to de-fat it without refrigerating.
6. Use in your favorite recipe or:.
7. Pour into sterile jars, adjust caps and process in a pressure canner only at 10 - 11 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
8. Let jars cool on their own away from a draft.
9. Wash jars, label and enjoy!

chicken, celery, carrots, onion, peppercorns, bay leaf, garlic, canning salt, saffron thread, gallon water

Taken from www.food.com/recipe/crock-pot-chicken-stock-for-pressure-canning-364840 (may not work)