I am processing our meat chickens on the 15th and 16th, and plan on cutting up at least half of the chickens, which means, i will have parts and carcasses that i could make chicken stock with. This is my plan. I have been reading on how to can these and now i am super CONFUSED!! m mil cans in an open pot, and i dont feel confident about doing that, so i have decided i will have to get a pressure canner. HOWEVER... If i am supposed to skim the fat off of the stock before canning does this mean i have to let it cool first and then reheat and then do the hot canning method with the pressure canner? Straighten me out, PLEASE!!! recipes are very welcomed( the recipe from frugal still has me confused on this type of thing but others i will welcome!) Thanks! also everything i have read pretty much assumes you know SOMEthing about canning.. so if anyone can lay some things out to me in order what to do that would be very helpful!