Make the stock: Put the bones, vegetables, spices and water in the pot and leave it on a low simmer (or the “low” setting on a crock pot). Stir occasionally.
Leave it in the slow cooker for 24 hours or 6-8 if you’re cooking on the stovetop.
Strain the chicken stock to remove any bones or bits of skin.
Chill the broth in the refrigerator for around 12 hours. A layer of fat should rise to the top of the broth. You can skim this off. Strain again.
Sterilize your jars and rings. I put mine through the dishwasher on the one-hour sanitizer cycle but you can also just wash them in the hottest water possible.
Gather all of your other equipment and put your pressure canner on the stove.
While your jars are sterilizing, you can put your stock back on the stovetop to reheat it. It doesn’t need to reach a full rolling boil, but a light simmer is perfect.
Once your jars are sanitized, you can go ahead and start filling them with the chicken broth.Ladle the broth into the jars and wipe down the rims if you have any spills. While you're doing the above step, put three quarts of water in your pressure canner (the amount of water might vary depending on your make and model of canner, so double check the instructions you have) and get it heating up on the stove.Also, place your lids in a separate pot of water on the stove to sterilize them. Next, you’ll put the lids and rings on your jars.
Use an air bubble remover tool to get rid of any bubbles in the jars. Make sure each jar has about one inch of headspace.
Wipe down the jars to remove any grease or food residue. Secure the bands until they are fingertip tight.
Check your pressure canner lid to ensure there are no food particles on it and that you can see through the vent (that there are no obstructions).
Load pressure canner and lock the lid: Load the jars into the pressure canner. Be careful as you do this, as the water will likely be quite hot at this point.They shouldn’t be touching but it’s okay if they are fairly close. Put the lid on the canner and lock the lid. Vent the steam: As the pressure canner heats up, it will release steam. Start your timer for when the flow of steam starts. Let it vent out the steam for 10 minutes.
After 10 minutes has passed, add your weight. Now it’s time to keep an eye on that pressure!
Watch the canner and, when the gauge reads 11 lbs,, start your timer.
If you are canning quarts, set your timer for 25 minutes. If you’re doing pints, do it for 20 minutes.
After the 20-25 minutes have passed, you can shut your timer off and shut the heat off.
After the pressure canner has gotten down to 0 pressure, you can remove the jars.
Let the jars cool in a location out of direct sunlight and drafts for about 24 hours before you put them in storage.
