Pressure canning can be intimidating, and where do you start? Wonder no longer, we’re going to teach you how to can chicken broth and all of our best tips and tricks along the way. Wanting the convenience of having broth on hand for whatever meal you are cooking up, but the knowledge of what’s in it? This is the perfect recipe to use up the scraps after a chicken dinner so that nothing goes to waste.
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Canning Chicken Broth
Being able to open up the pantry and get a jar of broth off the shelf is a huge blessing, especially when you know exactly what is in it so you don’t have to worry about things like MSG and soy. That’s why we love to can chicken broth from scratch.
Can Chicken Broth Be Canned In A Water Bath Canner?
Because chicken broth and chicken stock are low in acid they have to be canned in a pressure canner. Nervous about using a pressure canner? Check out this pressure canner tutorial!
Is Chicken Broth And Chicken Stock The Same Thing?
Stock, broth what’s the difference? Many people use these terms interchangeably to describe the same thing but there are some differences. Yes, they both are made from chicken, and yes they both can be canned. However, chicken broth is typically made of the meat or skin of the chicken giving it a lighter color and taste. While chicken stock is a fuller-tasting broth because you use chicken bones in it.
What You Need To Can Chicken Broth
- Pressure canner
- Stock Pan
- Ladle
- Large Spoon
- Clean Canning Jars, Lids, & Rings
- Broth
- Paper towel or washcloth
- Jar lifter
- Funnel
- Towels
, Lids, & Rings
Tips For Canning Chicken Broth
- We like to save up bones and veggie scraps in the freezer until we have enough to make a stock pan full of broth.
- Don’t want to make an entire stock pan full of broth? You can make this in a soup pan for less.
- Low and slow is the way to go when it comes to making broth, don’t rush through and cook it higher while you are making broth.
- If you want to cut back on the fat content of this broth wait for it to cool and skim the fat off the top.
- You can substitute turkey for chicken in this recipe.
How To Make Chicken Broth
How to can chicken broth, starts with a good broth. This is how we make the broth we can, you can through in vegetable peelings and scraps if you would like or leave it plain.
Ingredients:
Water
Bones, scraps of meat or skin
Salt to taste (optional)
Seasonings (black pepper, herbs)
Splash of Apple Cider Vinegar [Want to make your own? Try our apple cider vinegar recipe]
Veggie scraps (optional)
Directions:
Fill a stock pan with water, add chicken bones, skin, and or meat to the water. Add salt, veggie scraps, and vinegar to the pan. Cover the pot and allow it to simmer (if you are using pieces of meat simmer until it is done and then remove from the chicken broth) on low for the day.
The vinegar will help to leach the calcium out of the bones which will make a better broth and cooking it low allows the marrow to escape and make a truly delicious broth. Once it is finished strain the bones out of the broth, you can either place them in a bag and save them for another batch of broth or discard them. Once the broth is strained you can either store it in the fridge, use it now or can it.
What To Use Canned Chicken Broth In
Canning chicken broth is great, but what do you do with it? I’m so glad you asked! Here are some of our favorite recipes we use this broth in:
- Chicken Noodle Soup
- Chicken & Rice Soup
- Cream Of Mushroom Soup
- Cream Of Broccoli Soup
- Broccoli Cheese Soup
- Tortilla Soup
- Potato Soup
- Gravy
- Green Beans
- Pinto Beans
How To Can Chicken Broth
Prepare your pressure canner according to the manual that came with it. Check what pressure you need to can for your altitude, you can check that out by heading over to the National Center For Home Food Preservation. Here in middle Tennessee, we can chicken broth at 10 lbs. Make sure you have a rack in your canner, sitting your jars on the bottom of the canner can break them.
Heat the broth to boiling and fill your canning jars with the hot broth. Leave a 1-inch headspace in your jars, wipe the rims and place a lid and ring on the jar. Using a jar lifter place your filled canning jar into the pressure canner. Continue until the canner is full. Secure the lid and follow the directions to get your canner to the correct pressure. Process pints for 20 minutes, and quarts for 25 minutes.
Once the time is up turn off the heat and remove the pressure canner from your stove. DO NOT OPEN IT. DO NOT REMOVE THE GAUGE OR WEIGHT. Let it sit until the pressure has gone completely down. Cover a counter with several thicknesses of towels. Once there is no more pressure in your canner remove the lid and lift the jars out, place them on the prepared towels and let them cool completely. We like to let ours sit for 24 hours. Once they are cool wipe the jars down and label them. Store them in a dark pantry until you are ready to use them.
Print Bone Broth Recipe
How To Can Chicken Broth Or Stock
Ingredients
- Water
- Chicken bones, scraps of meat or skin
- Salt to taste (optional)
- Seasonings (black pepper, herbs)
- Splash of Apple Cider Vinegar
- Veggie scraps (optional)
Instructions
Fill a stock pan with water, add chicken bones, skin, and or meat to the water. Add salt, veggie scraps, and vinegar to the pan.
Cover the pot and allow it to simmer (if you are using pieces of meat simmer until it is done and then remove from the chicken broth) on low for the day.
Once it is finished strain the bones out of the broth, you can either place them in a bag and save them for another batch of broth or discard them.
Prepare your pressure canner according to the manual that came with it. Check what pressure you need to can for your altitude, you can check that out by heading over to the National Center For Home Food Preservation. Here in middle Tennessee, we can chicken broth at 10 lbs. Make sure you have a rack in your canner, sitting your jars on the bottom of the canner can break them.
Heat the broth to boiling and fill your canning jars with the hot broth. Leave a 1-inch headspace in your jars, wipe the rims and place a lid and ring on the jar. Using a jar lifter place your filled canning jar into the pressure canner. Continue until the canner is full. Secure the lid and follow the directions to get your canner to the correct pressure. Process pints for 20 minutes, and quarts for 25 minutes.
Once the time is up turn off the heat and remove the pressure canner from your stove. DO NOT OPEN IT. DO NOT REMOVE THE GAGE OR WEIGHT. Let it sit until the pressure has gone completely down. Cover a counter with several thicknesses of towels. Once there is no more pressure in your canner remove the lid and lift the jars out, place them on the prepared towels and let them cool completely. We like to let ours sit for 24 hours. Once they are cool wipe the jars down and label them. Store them in a dark pantry until you are ready to use them.
Before you go, check these out!
- How To Can Green Beans
- How To Can Peaches
- How To Can Beef With A Pressure Canner
- Chicken Noodle Soup
- Chicken and Rice Soup
What if you don’t have a pressure canner. Can you use the regular water bath method for canning chicken stock??
According to the USDA, you have to pressure can all low acid foods, such as broth and chicken stock.
Hello Rene. In the USA the USDA have recommendations on canning. They recommend only using a pressure canner for all non-acidic food like broth and stock. Other countries have other methods that do not include this method of canning but we can’t recommend them legally.