Before you bottle chicken stock, you need to remove ALL the fat. It interferes with the seal, which is probably what happened to your upstairs neighbor's jars. Spoiled chicken smells awful! It's easy to remove the fat - place the chicken stock in a bowl in the fridge until the fat congeals into a solid mass on top of the broth, then life the fat cake off. spoon the de-fatted stock into the jars & bottle them. You need a pressure canner, and pint jars. I am in Utah now, but used to live in Idaho, & both are about 4,000 feet above sea level. Bottling turkey took 75 minutes at 13.5 pounds pressure at my altitude. The Ball Blue book can given you a time & pressure reference for your altitude. My daughters & I all bottle turkey in November when they are on sale all over. In fact, my oldest DD bought a $25 turkey to get the reduced price on another one, if you spent $25! We use it as our own convenience food, & it helps a great deal with my DH being on the celiac diet. I buy gluten free turkeys, with no color or flavor additives (since that is where the gluten would be) & I know whatever is in the bottles he can eat.
