Canning chicken stock at home is a great way to save money and have delicious, homemade stock ready to use anytime. While typically canned in a pressure canner, many home cooks wonder if you can safely can chicken stock in an Instant Pot.
Can Instant Pots be used for canning?
Instant Pots are electric multi-cookers that work by quickly building up steam pressure. This allows food to cook faster than traditional methods. While Instant Pots reach high pressures and temperatures needed for canning, they were not specifically designed for home canning purposes.
The National Center for Home Food Preservation states that electric multi-cookers like Instant Pots cannot be recommended for home canning. This is because the processing times and pressures have not been scientifically determined to ensure safety.
However, some people do use their Instant Pots as water bath canners for high-acid foods like jams and pickles. The steam function can be used to process jars in a similar way to a traditional boiling water bath. This should only be done with research and extreme caution.
Why Instant Pots are not recommended for canning stocks
There are a few important reasons why using Instant Pots for canning chicken stock is not considered safe:
- Inconsistent pressure – Pressure needs to be maintained for the entire canning duration. Instant Pots fluctuate in pressure, meaning jars may be improperly processed.
- Unknown processing times – USDA canning guidelines are based on tested times in conventional pressure canners. There are no established guidelines for an Instant Pot.
- No safety features – Pressure canners have gauges, venting mechanisms, and lock lids to ensure pressure remains at safe levels. Instant Pots lack these.
- Not enough room – Canners must have at least 4 inches of space above jars for proper venting. Instant Pots don’t allow for this.
- Burn hazard – Metal Instant Pot inserts reach extremely high temperatures and cool down slowly after processing.
Due to these factors, using an Instant Pot for canning chicken stock can potentially lead to unsafe food and failed seals. The stock may contain botulism toxin and other dangerous bacteria if not processed correctly.
Tips for canning chicken stock safely
To can chicken stock safely at home, it’s important to use proper canning methods and equipment. Here are some tips:
- Use a conventional stove-top or freestanding pressure canner with a dial or weighted gauge.
- Carefully follow USDA-approved recipes and processing times for stocks and broths.
- Make sure jars and lids are in good condition and designed for home canning use.
- Use new lids each time and allow jars to seal and cool properly after processing.
- Check jar seals, label with contents and date, and follow proper home storage guidelines.
- Discard any jars that did not seal properly or look abnormal before use.
With the right equipment and safe recipe, you can safely can and store delicious homemade chicken stock. Enjoy it for up to a year!
Chicken stock canning guidelines
The USDA provides detailed guidelines for safely canning chicken stock at home. Here are some key points:
- Use a pressure canner – Do not use any other method like a water bath.
- Raw pack – Loosely fill jars with raw chicken stock.
- Leave 1-inch headspace – This allows room for expansion during heating.
- Processing time:
- Pints – 25 minutes
- Quarts – 30 minutes
- Pressure required:
- Dial gauge canner – 11 PSI
- Weighted gauge canner – 10 pounds
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Be sure to use new lids and bands each time. After processing, allow jars to seal and cool undisturbed for 12-24 hours. Test seals and inspect jars carefully before storing. Refrigerate any unsealed jars and use within a few days.
Conclusion
While Instant Pots are handy kitchen tools, they should not be used for home canning of chicken stock. To safely seal and store delicious stock for up to a year, it’s important follow USDA guidelines using proper canning equipment like pressure canners. Carefully processing chicken stock using established times and pressures will help eliminate any risk of dangerous bacteria or spoilage.