Soup Stock
Hot pack
For canning, make meat stock fairly concentrated. Cover bony pieces of meat (or chicken) with lightly salted water. Simmer until tender.
Skim off fat. Remove all bones. Leave meat and sediment in stock.
Glass jars.—Pour boiling soup stock into jars, leaving 1 inch of space at top. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 20 minutes |
| Quart jars | 25 minutes |
Tin cans.—Fill cans to top with boiling soup stock. Seal. Process in a pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 20 minutes |
| No. 2½ cans | 25 minutes |