Canning Chicken Broth {Recipe & Canning Instructions}

mason jars of chicken stock on a white surface with veggies and herbs

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Canning Chicken Broth {Recipe & Canning Instructions}

Canning chicken broth is an amazing way to preserve this delicious staple of so many homemade recipes. "Putting up" homemade chicken broth is a very simple process, and I'll show you step-by-step how to make AND can it!

Prep Time15

Cook Time6

Total Time6 15

Course: Canning

Cuisine: American

Keyword: canning bone broth, Canning chicken stock, How to Can chicken broth

Servings: quarts

Author: Sarah Cook

Equipment

Ingredients

1 chicken carcass
1 tbsp apple cider vinegar
3/4 tsp black peppercorns
2 bay leaves
5 cups veggie scraps {carrots, onion, celery}
water to cover stock
3 quarts water {for canner}

Instructions

Make The Chicken Broth

Place the chicken, veggie scraps, apple cider vinegar, and herbs in a large stockpot.
Cover with water and place a lid on the stockpot. Cook on low for 6-12 hours.
Place a strainer/colander in a large mixing bowl.
Carefully pour the stock into the strainer and allow the stock to drain into the bowl.
Optional: Once the stock has finished draining, place a fine-mesh strainer over another bowl and pour the stock through the sieve.
Skim any fat off the broth.

How to Can Chicken Broth

Wash and sanitize your jars. You’ll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170˚F degrees.
Wash your lids with hot soapy water and place them in a clean bowl for now.
Add 3 quarts of water to your canner and put it on a burner set to high. Make sure there is a canning rack in the bottom of the canner.
Place a funnel on a canning jar, and ladle in the hot broth, leaving 1 inch of headspace.
Remove the bubbles from the jar (I use a plastic chopstick).
Use a wet clean rag and wipe the rim of the jars to make sure it is free of any food.
Place a new clean lid and ring on the jar and tighten the ring to fingertip tight.
Using canning tongs, gently place the jars in the canner.
Lock the lid. Soon, steam will start coming through the vent pipe.
Allow the steam to pass through for about 10 minutes. Then put the pressure regulator on top.
Pretty soon, the air vent will pop up.
In a dial-gauge pressure canner, process pints and quarts based on the elevation guide below (see processing chart in post for additional altitude adjustments):
*0-2,000f ft {PSI: 11 lbs of pressure} = Pints 20 min, Quarts 25 min
*2,001-4,000k ft {PSI: 12 lbs of pressure} = Pints 20 min, Quarts 25 min
*4,001-6,000k ft {PSI 13 lbs of pressure} = Pints 20 min, Quarts 25 min
*6,001-8,000k {PSI 14 lbs of pressure} = Pints 20 min, Quarts 25 min
When the dial gauge reaches the appropriate PSI, reduce the burner temp to medium, and start your timer. The pressure must stay at the PSI or (a little bit) above for the duration of the cooking time.
When the time is up, remove the canner from the burner and allow it to sit until you hear a distinctive “click” of the air vent dropping. Remove the pressure regulator and carefully remove the lid of the canner (Pro tip: use oven mitts to take the lid off because the steam is super hot).
Let the jars sit for 5 minutes in the canner and then lift them out with canning tongs.
Place on a thick clean towel undisturbed for 12 hours.
After a few hours, to check for sealing, gently press down in the middle of the lid. If the lid has no give, it’s sealed. If you can press the lid in and it pops a bit, your jars are not sealed.

Notes

Store in a cool dark place for 12-18 months.
Prior to canning, you can skim the fat from the hot broth using a spoon or a fat separator. I find both of those tactics to be a bit labor-intensive. Instead, I prefer to refrigerate the stock overnight and skim the solid fat in the morning. If you use this method, you must reheat the stock before canning it.

Nutrition