Directions

• Clean and sanitize the mason jars, lids, and rings. Add the chicken broth to the jars leaving about a 1-inch headspace. Wipe the tops of your jars with a clean rag and add the lids and rings.
• Fill the canner with 2 1/2 inches of water and add the jars into the canner making sure the vent is clean and oil the metal-to-metal rim of the canner. Let it steam for 10 minutes then add the weight to the correct poundage to your climate. Once it is up to the correct poundage set the timer for 25 minutes and keep it at the correct poundage. The weight should rattle about every 20 seconds.
• Once it has cooked for 25 minutes, shut the burner off. When the poundage gets to 0 take your weight off and you can remove the lid. Set your jars on the counter for 24 hours to make sure they seal correctly and then you can store them.