Crock Pot Chicken Stock for Pressure Canning Recipe

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Crock Pot Chicken Stock for Pressure Canning
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  1. Put everything in your crockpot on low heat overnight or about 12 hours. You can leave it longer if you want.
  2. When you are ready to pressure can, strain everything through a seive.
  3. Re-strain the stock through several layers of wet paper towels once or twice. This will give you very clear stock and will help to de-fat it without refrigerating.
  4. Use in your favorite recipe or:.
  5. 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.
  6. Let jars cool on their own away from a draft. Wash jars, label and enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5094.4 Kcal (21329 kJ)
Calories from fat 4539.53 Kcal
% Daily Value*
Total Fat 504.39g 776%
Cholesterol 1189.13mg 396%
Sodium 3076.11mg 128%
Potassium 1794.87mg 38%
Total Carbs 24.52g 8%
Sugars 4.35g 17%
Dietary Fiber 4.27g 17%
Protein 115.18g 230%
Vitamin C 7.5mg 12%
Vitamin A 0.6mg 20%
Iron 0.1mg 1%
Calcium 317.7mg 32%
Amount Per 100 g
Calories 158.61 Kcal (664 kJ)
Calories from fat 141.34 Kcal
% Daily Value*
Total Fat 15.7g 776%
Cholesterol 37.02mg 396%
Sodium 95.77mg 128%
Potassium 55.88mg 38%
Total Carbs 0.76g 8%
Sugars 0.14g 17%
Dietary Fiber 0.13g 17%
Protein 3.59g 230%
Vitamin C 0.2mg 12%
Calcium 9.9mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 143.1
  • 143

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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