Freezing the Stock

• 1). Allow the stock to cool in the stockpot. To remove the fat from the stock, refrigerate overnight and skim the fat from the surface the following morning.
  
  
• 2). Ladle the stock into airtight freezer containers. Choose containers appropriate to the size that holds the amounts of stock you most often use in recipes.
  
  
• 3). Place the containers in the freezer. Thaw soup stock overnight in the refrigerator before using for the next batch of soup.
  
  

Canning the Stock

• 1). Ladle hot stock into canning jars to within 1 inch of the top of the jar.
  
  
• 2). Place a canning lid on each jar and secure with a canning ring.
  
  
• 3). Place the jars in the pressure canner and secure the lid of the cooker in place.
  
  
• 4). Process pint jars for 20 minutes or 25 minutes for quart jars at 11 pounds pressure if using a canner with a dial gauge. Process for the same amount of time at 10 pounds pressure using a weighted gauge if you live no more than 1,000 feet above sea level. Use 15 pounds if you live higher than 1,000 feet.
  
  
• 5). Lift and remove the jars from the pressure cooker after the canner has returned to normal pressure and the lid can be opened easily. Allow the jars to cool and store on a pantry shelf.