Hey, I was wondering if anyone cans their chicken stock, or do you just freeze it? I would like to know since with the three freezers I have, 1 has lots of cornish x in it, one has lots of beef and freezer jam, and one is for my everyday stuff, so I would like to store it on a shelf. Does it need to be canned by a steam canner or a pressure canner? If Pressure, how much and how long? If anyone has any answers it would be so appreciated, I did a google search and it didn't tell me anything, so I was sure someone here would know!!!! Thanks!